Brookies are having their moment right now. They're everywhere! There's even Brookies flavored ice cream. Given how popular they are now, the half chocolate chip/half brownie bar cookies have been on my mind. And since I'll take any excuse to make both, here's gluten-free version -- Almond Flour Brookies.
Almond Flour Brookies
My version is a combination of 2 recipes. I used my old Trader Joe's Almond Flour Chocolate Chip Cookies recipe and the Almond Flour Brownies recipe from King Arthur. The Trader Joe's Almond Flour Chocolate Chip Cookies are not too sweet, so like the cookies, the chocolate chip layer is not super sweet. The King Arthur brownie layer isn't too sweet either, but rather rich and chocolaty. Because they're made with almond flour, the texture is a little different. It's on the cakey side, soft, chewy and definitely not dry. But there's definitely a difference between these and the wheat version.
Batch Size 8 Inch Pan or 9x13 Inch
I am embarrassed at how much money I spent testing testing these. The first time I made an 8 inch pan using half the measurements listed. They were good, but I felt it was only fair to test a 9x13 inch size since people might need to make larger batches. It was a little trickier to determine when the 9x13 inch Brookies were done since the chocolate chip layer browns quickly, but my digital thermometer saved the day (as usual). I've made enough different brownie recipes to know that the skewer/toothpick method isn't very reliable. A quick read thermometer is. For these brownies, consider them done when the temperature tops out at 205 degrees F.
More Brookies
These were really good and definitely more geared to those who like and appreciate things made with almond flour. If you're in the mood for Brookies but don't necessarily want to make an almond flour version, there's a brownie mix version from Pillsbury called Praline Brookies. Want to try them with peanut butter? Here are some Peanut Butter flavored Brookies.
Recipe
Almond Flour Brookies
Ingredients
Chocolate Chip Cookie Dough
- 1 stick unsalted or salted butter (114 grams)
- ¼ cup brown sugar (50 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large large egg (50 grams)
- 1 large egg white (35 grams) -- approximately
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt (use ½ if using unsalted butter
- 2 ½ cups fine almond flour (I measured with weight) (260 grams)
- 1 cup chocolate chips, plus more if needed
Brownie Batter
- 5 tablespoons unsalted butter, melted (70 grams)
- 1 ¾ cups granulated sugar (350 grams)
- ¾ cup cocoa powder (I used Dutch processed) (60 grams)
- 3 large eggs, room temperature
- ½ teaspoon salt
- ¾ teaspoon vanilla
- 1 teaspoon baking powder
- 1 ½ cups almond flour (150 grams)
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 inch pan with foil and grease bottom only.
Almond Flour Chocolate Chip Cookie Dough
- In a mixing bowl, beat the softened butter and both sugars until creamy. Beat in the egg and egg white, then beat in the vanilla extract, baking soda and salt. Stir in the almond flour until it is well blended, then stir in the chocolate chips. Set aside and make brownie batter.
Almond Flour Brownies
- In a mixing bowl or a large (3 ½ quart) saucepan, whisk together the melted butter, sugar, cocoa powder, salt, and vanilla. Whisk in the eggs, one by one. When well blended, whisk in the baking powder, making sure it is evenly blended, then stir in the almond flour.
- To assemble the brookies, pour the brownie batter into the pan and spread evenly. Scoop up pieces of cookie dough and flatten them with your fingers. Lay on top of the brownie batter. Continue dong this until you've covered the brownie batter with the cookie dough, leaving a few open splotches.
- Bake for about 32-35 minutes or until golden brown and the internal temperature of the brownie layer tops out at 205 degrees F.
Recipe
Almond Flour Brookies
Ingredients
Chocolate Chip Cookie Dough
- 4 tablespoons unsalted or salted butter (56 grams)
- 2 tablespoons brown sugar (25 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 medium to large egg (48 grams beaten)
- ¾ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt or use ¼ if using unsalted butter
- 1 ¼ cups extra fine almond flour (please measure by weight) (130 grams)
- ½ cup chocolate chips
Brownie Batter
- 2 ½ tablespoons unsalted butter, melted (35 grams)
- ¾ cups plus 2 tabespoons granulated sugar (175 grams)
- 6 tablespoons cocoa powder (I used Dutch processed) (33 grams)
- 1 ½ large eggs, room temperature (1 egg plus 2 T. beaten) (75 grams)
- ¼ teaspoon salt
- ¾ teaspoon vanilla
- ½ teaspoon baking powder
- ¾ cup almond flour, extra fine
- Extra chocolate chips for sprinkling
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch metal pan and line with parchment or line with foil and spray foil (both methods work).
- In a mixing bowl, beat the softened butter and both sugars until creamy. Beat in the egg and egg white, then beat in the vanilla extract, baking soda and salt. Stir in the almond flour until it is well blended, then stir in the chocolate and nuts. Set aside and make brownie batter,
- In a mixing bowl, whisk together the melted butter, sugar, cocoa powder, salt, and vanilla. Whisk in the eggs, one by one. When well blended, whisk in the baking powder. Add the almond flour and stir until evenly mixed.
- To assemble the brookies, pour the brownie batter into the pan and spread evenly. Make sure the batter is not too warm, and sprinkle on some extra chocolate chips if desired.
- Scoop up balls of cookie dough and flatten them with your fingers. Lay on top of the brownie batter. Continue dong this until you've covered the brownie batter with the cookie dough, leaving open splotches of brownie batter.
- Bake for about 35 minutes, but start checking at 32. A digital thermometer should read 205 when it tops out. Let the bars cool for several hours before cutting.
Sue says
These look great! I’m so out of the loop. I didn’t know Brookies were a thing! Thanks for getting me up to speed on Brookies.
T. Martin says
Looking at the crumb you can't even tell there's no white/wheat flour in the mix. Amazing...