Who loves cookies and brownies?? I do!!! How about putting them together and then you have best of both worlds. I used a muffin-top pan for this recipe that I found in First For Women magazine. This recipe makes 9 Brookies so you won’t be using all the wells.
I altered the recipe as we have almond and peanut allergies in the house.
- 1 1/2 cups almond flour (I used all purpose gluten free flour)
- 3/4 cups coconut palm sugar (I used coconut sugar)
- 3/4 tsp baking soda
- 6 tbs coconut oil (divided)
- 2 large eggs (divided)
- 1 tbs vanilla extract (divided)
- 3 tbs cacao nibs
- 6 tbs unsweetened cocoa powder
- 2 tsp honey
Heat oven to 325 f, in a bowl, mix first 3 ingredients and 1/4 tsp salt; divide mixture in half.
For cookie, stir in coconut flour, 3 tbs coconut oil, 1 egg, 1 1/2 tsp vanilla and cacao nibs into half the four mixture. Cover; chill 1 hr
For Brownie, mix cocoa, honey and remaining oil, egg, vanilla and flour mixture; spray the wells with coconut oil or whatever you have on hand, press 2 tbs in each well. I had to add a little bit of water as it was a little on the dry side.
Flatten out 2 tbs cookie dough to make a disc and place on brownie. Bake 15 minutes or until done. I had to add a little bit of water as it was on the dry side.