Brookie Pie

Brookie Pie:  Naomi Orbach Series

Half brownie, half cookie-what could be better? I originally found a recipe for a Brookie Pie from a blogger dadaeats and I loved it when I tried it. But then I found the ultimate healthy brownie recipe from another blogger Kaleforniakitchen, and I decided to sub it in to this recipe for the brownie layer, and it just brought this pie to a whole new level. It’s fudgey and chocolatey and just delicious, and of course low carb too!

Brownie Layer:

-¼ cup coconut oil melted

-2 eggs

-1/2 cup almond butter

-1 teaspoon vanilla

-1/3 cup choczero syrup (can sub maple)

-1/3 cup monkfruit sweetener (or coconut sugar)

-1 cup almond flour

-1/2 teaspoon salt

-1 teaspoon baking soda

-3/4 cup unsweetened cocoa powder

-3/4 cup chocolate chips (I use Lilys)

Cookie Layer:

-1/4 cup almond butter

-1 egg

-1/4 cup coconut oil melted

-1 teaspoon vanilla

-1/4 cup monkfruit sweetener (or coconut sugar)

-1 cup almond flour

-1/2 teaspoon baking soda

-1/2 cup chocolate chips (I use Lilys)

1.     Preheat oven to 350 and grease a pie dish with coconut oil

2.     Mix all the wet ingredients for the brownie layer, and then add the dry ingredients and mix well

3.     Pour the brownie layer into the bottom of the prepared pan

4.     Mix the wet ingredients for the cookie layer, and then add the dry ingredients and mix well

5.     Carefully pour the cookie layer on top of the brownie layer and use a flat spatula to help you spread it

6.     Bake for about 20-25 minutes depending on your oven. You want the brownie to still be fudgey so a toothpick may not come out clean.