Almond-Flour Chocolate Chip Brookies

These layered bars combine an almond-flour chocolate chip cookie dough with a cocoa brownie batter. The recipe makes 16 brookies.

Cookie Layer

• 1⅓ cups blanched almond flour
• ⅓ cup erythritol or another granulated sweetener
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup butter, softened
• 1 egg
• ½ teaspoon vanilla extract
• ⅓ cup Lily’s chocolate chips

Brownie Layer

• ⅔ cup blanched almond flour
• ½ cup erythritol or another granulated sweetener
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons butter, softened
• 1 egg
• 3 tablespoons Lily’s chocolate chips

Instructions

1. Preheat the oven to 350°F. Grease an 8×8-inch square pan or line it with parchment paper.
2. For the cookie dough, combine the almond flour, erythritol, baking soda, and salt in a large bowl. Add the butter and stir until distributed.
3. Add the egg and vanilla, then stir until combined. Fold in the chocolate chips.
4. Spread about two-thirds of the cookie dough evenly over the bottom of the prepared pan, using wet fingers if needed.
5. For the brownie batter, combine the almond flour, erythritol, cocoa powder, baking powder, and salt. Mix in the butter, then the egg. Fold in the chocolate chips.
6. Spread the brownie batter evenly over the cookie layer.
7. Distribute the remaining cookie dough over the brownie batter.
8. Bake for 25–30 minutes, until the center contains no wet batter and reaches 160°F (71°C).
9. Let the brookies cool before cutting into 16 pieces.

Yield

Makes 16 brookies.