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–+ servings
Total Time :35 minutes
Servings: 16

INGREDIENTS
 

  • 1/2 cup/110 grams coconut oil, melted
  • 2 large eggs
  • 1/2 cup/170 grams honey
  • 1 teaspoon vanilla extract
  • 1 cup/100 grams almond flour
  • 1/2 cup/50 grams unsweetened cocoa powder
  • Pinch of salt

Topping:

  • 3/4 cup/70 grams oat flour
  • 1/2 cup/130 grams peanut butter
  • 1 large egg
  • 1/4 cup/85 grams honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/3 cup/60 grams chocolate chips

INSTRUCTIONS

  • Preheat the oven to 350°F/175°C. Line an 8-inch/20-centimeter square baking pan with parchment paper, leaving an overhang to lift the brookies out.
  • Whisk the melted coconut oil, eggs, honey, vanilla, almond flour, cocoa powder, and salt in a large bowl until smooth. Pour the batter into the prepared pan and spread it into an even layer.
  • Combine the oat flour, peanut butter, egg, honey, vanilla, and baking powder in a separate bowl until a cohesive dough forms. Fold in the chocolate chips. Using two spoons, drop small, evenly spaced spoonfuls of the cookie dough over the brownie batter; do not press them in — leave a thin, patchy swirl.
  • Bake until the cookie topping is lightly golden and the center is just set, about 16 minutes. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into 16 squares.