- 1 cup cashew or almond butter
- 1/2 cup maple syrup
- 1 egg
- 2 Tablespoons salted butter, melted, or coconut oil for dairy free
- 1 Teaspoon vanilla extract
- 6 Tablespoons cocoa powder
- 1/4 Teaspoon baking soda
- 1/8 Teaspoon sea salt
Cookie Dough Topping:
- Preheat the oven to 325ºF. If you want to be able to lift the brownies out of the pan, line an 8″ baking pan with 2 strips of parchment paper placed crosswise into the pan with the edges of the paper hanging over the edge of the pan. These will act as handles to lift out the brownies after baking.
- Otherwise, lightly grease an 8″ baking pan and set it aside.
- Mix together all the ingredients for the brownie base in a medium sized mixing bowl. Then scrape the brownie batter into the prepared pan, and using a spatula, spread the batter to be as even as possible in the pan.
- Bake the brownies until they are starting to puff in the center but are still fudgy, about 15 minutes.
- When the brownies are done, let them cool completely before topping them with the cookie dough.
- To make the cookie dough, mix together the almond flour, tapioca starch, and sea salt. Then mix in the maple syrup and vanilla extract until a thick dough forms. If it seems a bit dry, add a small amount of maple syrup until the desired consistency is reached. Finally add the chocolate chips and mix again to combine.
- Carefully spread/pat out the thick cookie dough over the cooled brownies.
- Slice and serve, or keep the cookie dough brownies at room temperature or refrigerated for up to 3 days.
I like to use the Enjoy Life brand of chocolate chips because they’re dairy and gluten free, as well as delicious. Both the morsels and the mini chocolate chips work great in this recipe.
- Prep Time: 20 mins
- Cook Time: 15 mins