Ingredients:
Brownie Layer
- 1/2 cup butter, melted
- 1 cup powdered erythritol
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup sugar-free chocolate chips
Cookie Layer
- 1 tbsp butter, melted
- 1 tbsp peanut butter
- 1/4 cup brown erythritol (or regular)
- 1 egg
- 1/2 cup almond flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 cup sugar-free chocolate chips
Instructions:
Preheat oven to 350 and line a 9×9 baking dish with parchment, set aside.
Brownie Layer
- In a large bowl, cream the butter and erythritol. Mix in the eggs and vanilla.
- Add the almond flour, cocoa powder, baking powder, and salt.
- Fold in chocolate chips and scrape batter into prepared 8×8 baking dish.
Cookie Layer
- In a medium bowl mix melted butter, peanut butter, erythritol, and egg until very smooth.
- Add almond flour, baking powder, baking soda, and salt. Mix until well combined.
- Add chocolate chips and stir until just incorporated.
Assembly
- Scoop spoonfuls of cookie batter directly on the brownie layer. Feel free to swirl the batters together, or just press the cookie layer in gently.
- Bake for 20-25 minutes at 350 degrees. A toothpick should come out of the center mostly clean.
- Allow brookies to cool completely before digging in!