I simply don’t have words to describe how good these chocolate chip cookie brownies (aka brookies) are. The brownie layer is super fudgy, the cookie layer is kinda like a blondie but more crisp and firm like a cookie— it’s truly the best of both worlds.
FOR THE BROWNIE LAYER:
1 15 oz can of black beans (strained and rinsed thoroughly)
1/4 cup cacao powder
1/4 cup flour (I typically use almond or oat flour)
1/3 cup creamy nut butter
1/2 cup coconut sugar
1/4 cup maple syrup (can sub with honey or other liquid sweetener)
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
**add ins:
chocolate chips/chunks
FOR THE CHOCOLATE CHIP COOKIE LAYER:
1 + 1/4 cup oat flour
1/4 cup creamy nut butter
1/3 cup maple syrup
2 tablespoons coconut sugar
4 tablespoons coconut oil or butter (softened or melted)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla
**add ins:
lots of chocolate chunks and chips
DIRECTIONS
Preheat oven to 350.
For the brownie layer, add all of the ingredients to a food processor and process until a smooth batter forms. Add chocolate chips and set aside.
For the cookie layer, add all ingredients except the chocolate chips, and mix together until a dough forms. Fold in chocolate chips (and chunks!)
Add brownie batter to the bottom of an 8×8 square baking dish and spread out until evenly distributed. Then take big chunks of cookie dough and place randomly on top of the brownie batter. Lightly press the cookie dough into the brownie batter before baking.
Bake for 30 minutes– the brownies may seem undone, but this is the nature of the black bean brownie. They will be ready after 30 minutes, they just need at least an hour to fully cool and firm up– this is how they get the moist fudgy texture. The cookie portion on top should be golden brown and firm!
