Fudgy Paleo Cookie Brownies
Servings: 16 servings
Calories: 350kcal
Ingredients
Cookie Layer
- 6 tablespoons ghee
- ¾ cup coconut sugar
- ⅓ cup cashew butter
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 tablespoon coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chips
Brownies
- ½ cup coconut oil
- ⅓ cup unsweetened chocolate chips
- ½ cup honey or maple syrup
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ½ cup cacao powder
- ¼ cup coconut flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325° and line a 9x9 square pan with parchment paper.
- Make the cookies. In a medium bowl combine the ghee and coconut sugar and mix with a hand mixer until well combined. Add in the cashew butter and egg and mix again. Add in the almond flour, coconut flour, salt and baking soda and mix until dough is formed and it's well combined. Mix in the chocolate chips with a spoon and set aside until brownies are made.
- Make the brownies. In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain. Take off the heat and stir in the honey or maple syrup. This should cause the mixture to slightly thicken. Add in the eggs and vanilla and mix well. Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan.
- Top the brownies with the cookie dough, spreading as evenly as possible. Bake for 20 minutes, until edges are golden brown and set. Let fully cool, then slice and enjoy.
- Best stored covered in the fridge up to 2 weeks. These also freeze great.
Notes
Flax eggs can be used to make these vegan
Nutrition
Calories: 350kcal | Carbohydrates: 27g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 128mg | Fiber: 4g | Sugar: 18g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg