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Almond Flour Brookies

Almond Flour Brookies

Gluten-free Brookies made with almond flour.
Course Dessert
Cuisine American
Keyword Almond Flour, Brookies, Chocolate Chip Cookies, Cookie Madness
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 2 hours
Total Time 2 hours 22 minutes
Servings 18
Author Anna
Cost 5


Chocolate Chip Cookie Dough

  • 4 tablespoons unsalted or salted butter (56 grams)
  • 2 tablespoons brown sugar (25 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 medium to large egg (48 grams beaten)
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt or use 1/4 if using unsalted butter
  • 1 1/4 cups extra fine almond flour (please measure by weight) (130 grams)
  • 1/2 cup chocolate chips

Brownie Batter

  • 2 1/2 tablespoons unsalted butter, melted (35 grams)
  • 3/4 cups plus 2 tabespoons granulated sugar (175 grams)
  • 6 tablespoons cocoa powder (I used Dutch processed) (33 grams)
  • 1 1/2 large eggs, room temperature (1 egg plus 2 T. beaten) (75 grams)
  • 1/4 teaspoon salt
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 3/4 cup almond flour, extra fine
  • Extra chocolate chips for sprinkling


  • Preheat oven to 350 degrees F. Grease a 9x13 inch metal pan and line with parchment or line with foil and spray foil (both methods work).
  • 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 and nuts. Set aside and make brownie batter,
  • In a mixing bowl, 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. Add the almond flour and stir until evenly mixed.
  • To assemble the brookies, pour the brownie batter into the pan and spread evenly. Make sure the batter is not too warm, and sprinkle on some extra chocolate chips if desired.
  • Scoop up balls 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 open splotches of brownie batter.
  • Bake for about 35 minutes, but start checking at 32. A digital thermometer should read 205 when it tops out. Let the bars cool for several hours before cutting.