Almond Flour Brookies
Gluten-free Brookies made with almond flour.
Servings 18
Cost 5
Ingredients
Chocolate Chip Cookie Dough
- 1 stick unsalted or salted butter (114 grams)
- ¼ cup brown sugar (50 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large large egg (50 grams)
- 1 large egg white (35 grams) -- approximately
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt (use ½ if using unsalted butter
- 2 ½ cups fine almond flour (I measured with weight) (260 grams)
- 1 cup chocolate chips, plus more if needed
Brownie Batter
- 5 tablespoons unsalted butter, melted (70 grams)
- 1 ¾ cups granulated sugar (350 grams)
- ¾ cup cocoa powder (I used Dutch processed) (60 grams)
- 3 large eggs, room temperature
- ½ teaspoon salt
- ¾ teaspoon vanilla
- 1 teaspoon baking powder
- 1 ½ cups almond flour (150 grams)
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 inch pan with foil and grease bottom only.
Almond Flour Chocolate Chip Cookie Dough
- In a mixing bowl, beat the softened butter and both sugars until creamy. Beat in the egg and egg white, then beat in the vanilla extract, baking soda and salt. Stir in the almond flour until it is well blended, then stir in the chocolate chips. Set aside and make brownie batter.
Almond Flour Brownies
- In a mixing bowl or a large (3 ½ quart) saucepan, whisk together the melted butter, sugar, cocoa powder, salt, and vanilla. Whisk in the eggs, one by one. When well blended, whisk in the baking powder, making sure it is evenly blended, then stir in the almond flour.
- To assemble the brookies, pour the brownie batter into the pan and spread evenly. Scoop up pieces of cookie dough and flatten them with your fingers. Lay on top of the brownie batter. Continue dong this until you've covered the brownie batter with the cookie dough, leaving a few open splotches.
- Bake for about 32-35 minutes or until golden brown and the internal temperature of the brownie layer tops out at 205 degrees F.
