I finally bought a bike lock, so now I can ride my bike to the gym instead of driving or walking! I say walking, but I’ve only ever actually walked there a few times. The gym is super close to my house, so riding my bike there just makes the most sense and only takes five minutes. This has nothing to do with today’s recipe, but I’m just really excited about being able to bike to places close by! I feel like I’m saving everything that driving all the time uses up, and I’m getting a little more exercise in. I always imagined growing up, living in a city or small town, and being able to walk or bike everywhere. This actually isn’t the same thing at all, but hey- it’s a step! Now I just need to find a cute bike basket to carry things in. Or I need a new bike like this one. I can picture myself riding that bike to the farmer’s market and coming home with a basket full of fresh, yummy vegetables. These are definitely the kinds of things I think about. Feel free to buy me that bike, and send it to my house. Only joking. Don’t do that.
I’ve been dreaming about making brookie bars for a couple of weeks. When I really want to make a recipe, that’s usually how it starts out. At night, when I’m laying in bed before I fall asleep, I start dreaming up all of the recipes I can make. When I get really excited about a particular idea, I expand on all the details until I know exactly what I want to make and how. Sometimes that means I make the recipe the next day, or sometimes I let the idea sit for a few weeks before I actually execute it. I guess it’s my ‘creative process’, although I don’t pretend to be reinventing the wheel or an expert by any means.
This particular recipe changed quite a bit over the weeks, from cookies to pie to flourless double decker bars.
A thick pan of rich brownies atop a chocolate chip cookie base seemed the best way to go. The cookie underneath is chewy with the gooey, just-melted chocolate chips of any great chocolate chip cookie, while the top brownie layer is cake-like and moist. Together they create the perfect, rich dessert that begs to be enjoyed with a tall glass of milk- err almond milk for dairy free-ers. Better yet, these double decker brookie bars are made gluten free and flourless by using almond butter as the key component to the recipe, making both the ingredient list and clean up minimal.
I recommend enjoying your brookie bar with a glass of almond milk, a scoop of grass-fed or coconut milk ice cream or drizzled with caramel sauce, like Primal Palate’s Soft Caramel. Or do all three for a wildly fantastic, indulgent dessert.
- 1 Egg
- 1 Cup almond butter
- ¼ Cup coconut sugar
- ½ Teaspoon vanilla extract
- 1 Teaspoon baking soda
- Pinch sea salt
- ½ Cup chocolate chips
- 3 Eggs
- ½ Teaspoon pure vanilla extract
- ⅓ Cup almond butter
- ½ Cup chocolate chips (melted)
- 2 Tablespoons cocoa powder
- ½ Teaspoon baking soda
- Pinch sea salt
- Preheat oven to 350 degrees.
- For the cookie dough: In a medium mixing bowl, whisk 1 egg with almond butter, sugar and vanilla extract. Stir in the baking soda and sea salt. Fold in the chocolate chips.
- For the brownie batter: Whisk 3 eggs with vanilla and almond butter. Stir in the melted chocolate, cocoa powder, baking soda and salt.
- Grease an 8x8 baking dish. Spread the cookie dough in a single layer on the bottom of the dish. Pour the brownie batter evenly over the cookie dough.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
Store covered for 2-3 days or freeze for several months.