Brookie Bars

Brookie Bars

Recipe:

For the brownie layer -

  • 1/2 C Dark Chocolate Chips
  • 3 oz Semi-Sweet Baking Chocolate, chopped
  • 1/2 C Coconut Oil
  • 1 C Sugar
  • 1 1/2 tsp Vanilla
  • 3 Eggs
  • 2/3 C GF All purpose Flour (I use Bob's Red Mill)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Xanthum Gum

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.

In a microwave safe bowl, combine chocolates and coconut oil. Heat on 50% power for 2-3 minutes, stirring occasionally until melted. Set aside to cool while mixing remaining ingredients.

In a small bowl, combine flour, baking powder, salt and xanthum gum. Stir together until well mixed.

In the bowl of an electric mixer, combine the melted chocolate mixture with sugar. Beat on medium speed for about 90 seconds. Add vanilla and mix 30 seconds more. Then add eggs one at a time, mixing between each addition. Scrape down bowl. Turn mixer to low and add in flour mixture. Mix until not quite incorporated. Stir the remainder by hand. Let batter sit for 3-5 minutes before filling the pan. Pour into prepared pan and bake for 10 minutes.

While the brownie layer is baking, prepare the cookie top.

For the cookie layer -

  • 1/2 C Coconut Oil
  • 1/2 C Brown Sugar
  • 1/4 C Sugar
  • 1 Egg
  • 1/2 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 1/4 C GF 1-to-1 Flour (I use Bob's Red Mill)
  • 3/4 C Dak Chocolate Chips
  • 1/2 C Dried Cherries *optional
  • 1/2 C Pistachios, chopped *optional

In a small bowl, combine flour, salt and baking soda. Stir together until well mixed.

In the bowl of an electric mixer, combine sugars and coconut oil. Mix on medium speed until fluffy, 2-3 minutes. Scrape down bowl. Add egg and vanilla. Mix another minute to incorporate. Scrape bowl again. Turn mixer to low and pour in flour mix. Mix until not quite incorporated. Remove from stand and mix the remainder by hand. Fold in chocolate pieces, cherries and nuts (if you're using them).

After brownies have baked for 10 minutes, remove from oven. Working as quickly as possible, dot the top of the brownie with small blobs of cookie dough. I use two spoons to scoop and scrape. Try to cover it as evenly as possible. It will not be an even layer - some brownie will show through. Loosely cover the pan with aluminum foil and put back into the oven. Bake additional 30 minutes. Remove the foil and bake for 13 minutes more. Use a toothpick to check for doneness in the center. If it still gooey, bake a bit longer with foil covering to prevent burning the top.

Remove from oven and cool completely.

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