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–+ servings

Chocolate Chip Brookies

A delicious fusion of brownies and cookies, creating a chewy and rich dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition

Ingredients
  

Brownie Layer
  • 1 cup almond flour Gluten-free flour for moisture and chewiness.
  • 1/2 cup unsweetened cocoa powder Adds rich chocolate flavor.
  • 1/2 teaspoon baking powder Helps the brookies rise.
  • 1/4 teaspoon salt Enhances sweetness.
  • 1/2 cup granulated erythritol Sugar substitute for low-carb option.
  • 1/2 cup unsalted butter, melted Adds richness.
  • 2 large eggs Binds ingredients together.
  • 1 teaspoon vanilla extract Adds flavor.
  • 1/2 cup sugar-free chocolate chips Provides chocolate bursts.
  • 1/2 cup chopped walnuts (optional) Adds crunch.
Cookie Dough Layer
  • 1/2 cup almond flour For cookie dough layer.
  • 1/4 cup erythritol For sweetness in cookie dough.
  • 1/4 cup softened butter For cookie dough layer.
  • 1 large egg For binding cookie dough.
  • 1 teaspoon vanilla extract For flavor in cookie dough.

Equipment

  • 8x8-inch baking pan

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. In a separate large bowl, mix the melted butter and erythritol until smooth. Add the eggs and vanilla extract, whisking until fully incorporated. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the sugar-free chocolate chips and walnuts if using.
  3. In a small bowl, mix together 1/2 cup almond flour, 1/4 cup erythritol, 1/4 cup softened butter, 1 egg, and 1 teaspoon vanilla extract until smooth.
  4. Pour half of the brownie batter into the prepared baking pan. Spread it evenly. Spread the cookie dough over the brownie layer, then pour the remaining brownie batter on top. Use a knife to swirl the two layers together.
  5. Bake for 25-30 minutes. Check for doneness with a toothpick; it should come out mostly clean.
  6. Let the brookies cool for at least 15 minutes before lifting them out of the pan and cutting into squares.

Nutrition

Calories: 150kcalProtein: 4g

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