Almond Flour Brookies – Cookie Madness

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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.

Brookies made with almond flour

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, but soft, but soft, chewy and definitely not dry. But there’s definitely a difference between these and the wheat version.

Almond Flour Brookies

Batch Size 8 Inch Pan or 9×13 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 9×13 inch size since people might need to make larger batches. It was a little trickier to determine when the 9×13 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.

Brookies made with almond flour.
Unbaked Brookie Dough

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.

Almond Flour Brookies

Almond Flour Brookies

Anna

Gluten-free Brookies made with almond flour.

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Dessert

Cuisine American

Ingredients

Chocolate Chip Cookie Dough

  • 1 stick unsalted or salted butter (114 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large large egg (50 grams)
  • 1 large egg white (35 grams) — approximately
  • 1 test vanilla extract
  • 1/2 test baking soda
  • 1/4 test salt (use 1/2 if using unsalted butter
  • 2 1/2 cups fine almond flour (I measured with weight) (260 grams)
  • 1 cup chocolate chips, plus more if needed

Brownie Butter

  • 5 s tablespoon unsalted butter, melted (70 grams)
  • 1 3/4 cups granulated sugar (350 grams)
  • 3/4 cup cocoa powder (I used Dutch processed) (60 grams)
  • 3 large eggs, room temperature
  • 1/2 test salt
  • 3/4 test vanilla
  • 1 test baking powder
  • 1 1/2 cups almond flour (150 grams)

Instructions

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 1/2 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, a few open splotches leaving.

  • Bake for about 32-35 minutes or until golden brown and the internal temperature of the brownie layer tops out at 205 degrees F.

Keyword Almond Flour, Brookies, Chocolate Chip Cookies, Cookie Madness

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Almond Flour Brookies

Almond Flour Brookies

Anna

Gluten-free Brookies made with almond flour.

Prep Time 10 mins

Cook Time 12 mins

Cooling Time 2 hrs

Total Time 2 hrs 22 mins

Course Dessert

Cuisine American

Ingredients

Chocolate Chip Cookie Dough

  • 4 s tablespoon unsalted or salted butter (56 grams)
  • 2 s tablespoon brown sugar (25 grams)
  • 2 s tablespoon granulated sugar (25 grams)
  • 1 medium to large egg (48 grams beaten)
  • 3/4 test vanilla extract
  • 1/4 test baking soda
  • 1/8 test salt or use 1/4 if using unsalted butter
  • 1 1/4 cups extra fine almond flour (please measure by weight) (130 grams)
  • 1/2 cup chocolate chips

Brownie Butter

  • 2 1/2 s tablespoon unsalted butter, melted (35 grams)
  • 3/4 cups plus 2 tabespoons granulated sugar (175 grams)
  • 6 s tablespoon cocoa powder (I used Dutch processed) (33 grams)
  • 1 1/2 large eggs, room temperature (1 egg plus 2 T. beaten) (75 grams)
  • 1/4 test salt
  • 3/4 test vanilla
  • 1/2 test baking powder
  • 3/4 cup almond flour, extra fine
  • Extra chocolate chips for sprinkling

Instructions

  • Preheat oven to 350 degrees F. Grease a 9×13 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, open splotches of brownie leaving 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.

Keyword Almond Flour, Brookies, Chocolate Chip Cookies, Cookie Madness

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