Rich, decadent, and delicious Brookies -a dessert bar consisting of a layer of brownie and a layer of cookie! Only 7 net grams of carbs per bar, making them low-carb and keto-friendly! Try the recipe out today.
This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.
Peace, family
We don’t do dessert often in our house. It’s not that we actively avoid or demonize them, we just don’t often find time to bake. Full-time jobs, late night entrepreneurial endeavors, a happily busy two-year-old; we’re never not doing something. So when I find the time for freshly baked desserts, I want them to be good.
Enter these brookies – a fun way of describing this decadent combination of chocolate chip cookies and brownies in one bar. On their own, each of these classic desserts are beloved favorites, but when combined? Baby, when combined something magical happens. If you’re a chocolate lover, then I can promise that you’re going to be very pleased.
Speaking of desserts, here are a few to check out that are all either low-carb or keto-friendly:
- Easy Chocolate Truffles – a personal favorite and great for occasions such as Valentine’s Day. But listen – make them any time!
- Raspberry Cheesecake Fat Bombs
- Lemon Rosemary Pound Cake – this recipe is straight fire!
- Almond Flour Skillet Cookie – this one is actually very similar to the cookie topping in this recipe, so you’ll already have some of the ingredients on hand!
- Easy Breeze Strawberry Compote – okay, this one is not a dessert in and of itself, but it makes a damn good topping for desserts such as cheesecake.
- Speaking of cheesecake, check out my Strawberry Cheesecake Shooters. Bomb!
Let’s get to the business at hand!
What Ingredients Do I Need to Make Brookies?
To make these bars, I start with two separate bowls of batter/dough – one for the brownie portion and one for the cookie portion. I then combine/layer the two. I’ll break the list of ingredients into two segments for easier viewing. As usual, the exact measurements will be found in the recipe card below.
Brownie Layer
- Almond Flour – any super fine, blanched almond flour will do. As I mentioned in my post for keto Roast Beef Sliders, I’ve been loving the King Arthur brand lately.
- Confectioners Swerve – Swerve measures cup for cup like regular degular sugar, which is why I love it so much. In fact, it’s pretty much the only sugar alternative I use anymore, mainly because there’s no aftertaste for me. Per their official website, “Zero Net Carbs. The ingredients in Swerve do not affect blood sugar, so the carbohydrates it contains are considered non-impact.”
- Unsweetened Cocoa – very easy to find on the baking aisle of any grocery store.
- Vanilla Extract
- Water
- Salt – just a tad
- Butter – salted, melted.
- Large Eggs
- Cooking Spray/Oil – Avocado oil, olive oil, butter spray, etc. Whatever you have on hand should be fine, honestly.
Cookie Layer
- Butter – salted, softened not melted
- Swerve Brown Sugar – see above for my note about Swerve and why I find it to be the ideal sugar replacement.
- Swerve Confectioners’ Sugar
- Sea Salt
- Egg
- Vanilla Extract
- Baking Soda
- Almond Flour
- Lily’s Chocolate Chips – or comparable sugar-free brand.
What Tools Do I Need?
- Mixer – I have a stand mixer that I have used for this recipe in the past, but listen. A hand mixer works just fine here. I’ve tested it both ways with no discernible difference in results.
- Whisk
- Baking Pan – 9”X13” (glass) is what I used
- Mixing Bowls
- Oven – It feels silly to list this, but you guys wouldn’t believe the emails and comments that food bloggers receive.
- Cooling Rack – this is a completely optional, yet super convenient tool to have in your kitchen. I’ll link an option below in the recipe card for you to check out.
Constructing the Brookies
This recipe is not complicated. Don’t let the long-ish list of ingredients turn you off. You’re mostly doing a whole lot of dumping and mixing.
To avoid doing a lot of dishes, I mix my brownie batter first and layer it in the baking dish. I then give my mixing bowls a quick rinse before mixing the cookie batter. I’m posting a quick video on Pinterest and Instagram of me making this recipe, so I’ll link them here for you to check out if you need a better visual. I don’t think you should run into too many issues though.
After mixing the cookie dough, I used it to top and spread over the brownie batter, ensuring that I have edge-to-edge coverage.
Then, it’s just a matter of baking the brookie bars until done. The traditional rule applies here. When a butter knife comes out clean, you’re good to take them out of the oven. Of course, I’ll list a specific time range below.
After removing from the oven, you want to allow the bars to cool completely before slicing, cutting, or serving. This will allow them time to settle and ensure that the won’t crumble or fall apart when you attempt to cut.
As usual, try it out and let me know what you think. When you make the recipe, snap a quick pic and tag me on Instagram so that I can show the world your kitchen skills and brag about how dope you are. While you’re there, join the family. I’d love to see you on my timeline.
Peace,
Adri
Can’t make these Brookies right now? That’s cool. Save the recipe to your favorite Pinterest board for later so that you don’t lose it.
Brookies - Brownie and Chocolate Chip Cookie Bars | Keto, Low-Carb
Rich, decadent, and delicious Brookies -a dessert bar consisting of a layer of brownie and a layer of cookie! Only 7 net grams of carbs per bar, making them low-carb and keto-friendly! Try the recipe out today.
Ingredients
Brownie Batter
- 1 cup Almond Flour
- 1 cup Confectioners Swerve
- 1.5 cups Unsweetened Cocoa
- 1 teaspoon Salt
- 3 Large Eggs
- 1.5 Sticks Butter (melted)
- 2 teaspoon Vanilla Extract
- 1 cup Water
Cookie Dough
- 1 stick Butter, softened
- 1/2 cup Swerve Brown Sugar
- 1/2 cup Swerve Confectioners' Sugar
- 1/2 teaspoon Sea Salt
- 1 Large Egg
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Soda
- 1 1/2 cup Almond Flour
- 3/4 cup Lily's Chocolate Chips
Instructions
Brownie Layer (Bottom)
Preheat oven to 350 degrees F
Use spray oil to coat the bottom and sides of a 13x9 baking dish.
In a mixing bowl, combine the almond flour, Swerve, unsweetend cocoa, and salt; whisk until well-combined.
In a separate bowl, whisk the egg, butter, vanilla, and water until it forms one cohesive mixture. Then, add to the bowl containing the chocolate mixture/other dry ingredients. Mix on high for 2 minutes.
Pour batter into the greased 13x9 pan.
Cookie Layer (Top)
In a large bowl, using either a stand or hand mixer, combine the butter, brown sugar, confectioner's sugar, and sea salt.
Slowly mix in the egg, vanilla extract, and baking soda one at a time.
Add the almond flour and continue to mix until well-combined.
Use a spoon to stir in the chocolate chips.
Use a large spoon to gently top with brownie batter (already in the baking dish) with the cookie dough, ensuring that it is spread from edge to edge.
Place into oven and bake for 25-27 minutes or until an inserted butter knife comes out clean.
Allow the bars to cool/set completely before slicing.
Notes
The carbohydrates in Swerve are considered non-impact and have been removed to calculate the net carbs.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 353Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 84mgSodium: 372mgCarbohydrates: 23gNet Carbohydrates: 7gFiber: 4gProtein: 7g
[…] BROOKIES – BROWNIE/CHOCOLATE CHIP COOKIE BARS […]