The Paleo Brookie - Veggie Staples

My sister recently mentioned that she tried to make some Brookies… what’s a brookie, I asked? She told me brownie on the bottom, cookie on the top! I was intrigued! Her recipe didn’t really turn out, but I have been thinking about it for the past week, and with nothing sweet in the pantry, I wasn’t crazy about breaking down and eating some of my husbands junk (i.e. processed foods that he asks me to keep in the house). So while my grandparents were visiting this weekend (now granted, in retrospect I should have been sleeping), I did some baking. I think it was totally worth it though. These gluten free, paleo brookies were a really big hit! I made them in muffin tins, which I think helped them cook more evenly, but then also gives it a fun, finger food vibe - easy to grab and not feel guilty about taking one! And they aren’t huge, so it’s not too much - I’d bet they also be perfect as mini muffins! I hope you enjoy these (gluten free/paleo) brookies as much as we did!

The Paleo Brookie

Yield: 12 brookies

1 brookie

Ingredients

for the cookies: adapted from The Kosher Cave Girl

1 egg
1 cup tapioca or arrowroot flour
1/2 cup Enjoy Life chocolate chips
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1/4 cup coconut flour
2 tablespoons almond milk
1 tablespoon vanilla extract
1 teaspoon baking powder

for the brownies:

1 cup honey or maple syrup
1/2 cup coconut oil, melted
1 egg
1 cup almond butter
3/4 cup raw cacao powder
1 tablespoon vanilla extract
2 teaspoons vanilla extract
1/2 teaspoon baking powder

Instructions

Combine wet cookie ingredients in a bowl, mix well, and set aside
Combine dry cookie ingredients, sifting well
Add wet cookie ingredients to dry cookie ingredients and set bowl in the refrigerator for an hour to chill
Preheat oven to 350 degrees
While cookie batter is chilling in the refrigerator, combine brownie ingredients in a bowl and mix well (you could even use a food processor or blender to do so)
Using a muffin tin, line with paper cupcake liners, or grease each cup well with coconut oil
Fill each cup half way (will fill 12 cups) with brownie batter
When cookie dough is chilled, scoop out 1/4 cup of batter
Flatten batter into a pancake shape and set on top of each cupcake filled with brownie batter
Place cupcake pan in the oven for 30-35 minutes at 350 degrees (or until a knife comes out clean)

http://veggiestaples.com/paleo-brookie/

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