* A brownie married to a cookie is probably one of the most ingenious desserts I’ve ever had! This version is free of all the top allergens.
Brownie Layer
- 1 cup Truly AIP All-Purpose baking mix
- 1/4 cup carob OR cocoa powder, if tolerated
- 1/4 cup maple syrup
- 1/4 cup oil
- 1/2 tsp vanilla
Cookie Layer
- 1 cup Truly AIP All-Purpose baking mix
- 1/4 cup carob chips OR chocolate chips, if tolerated
- 1/4 cup maple syrup
- 1/4 cup oil
- 1/2 tsp vanilla
Mix each layer in a separate bowl. Batter thickens a bit after a minute. Brownie layer will be thicker than the cookie layer. Line a bread loaf pan with parchment and preheat oven to 350 degrees.
Press brownie mixture evenly into pan, creating a slight lip around the edges. Add cookie mixture and spread out evenly.
Bake brookies for about 20-24 minutes, until cookie layer is golden brown. Cool completely for the best cutting and serving experience, but these are delicious warm, even if they are slightly crumbly!
Serves 8
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