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Stuffed Brookies Recipe

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4 from 235 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

Delight in these decadent Stuffed Brookies, a perfect blend of cookie and brownie in every bite. Featuring a rich almond flour-based cookie dough layered with sandwich cookies and topped with a luscious dark chocolate brownie layer, this dessert is both gluten-free and irresistibly delicious. Ideal for gatherings or a special treat, these brookies bake to a chewy, fudgy perfection in just under an hour.

Ingredients

Cookie Dough

  • ½ cup coconut oil (room temperature)
  • ½ cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ¾ cups almond flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup dark chocolate chips

Brownie Layer

  • ½ cup coconut sugar
  • 1 egg
  • 1 egg yolk
  • ⅓ cup olive oil
  • ½ tsp vanilla extract
  • ½ cup almond flour
  • ⅓ cup dark cocoa powder
  • ½ cup dark chocolate chips

Additional

  • 12 sandwich cookies (see notes)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet or 9×9 inch square pan with parchment paper to prevent sticking.
  2. Prepare Cookie Dough: In a stand mixer, combine coconut oil and coconut sugar; beat until well combined. Add in the 2 eggs and vanilla extract, beating again until smooth and incorporated.
  3. Mix Dry Ingredients: Add almond flour, baking soda, and sea salt to the wet mixture. Gently mix until the dough is uniform in texture.
  4. Add Chocolate Chips: Fold the dark chocolate chips into the cookie dough carefully to distribute evenly without overmixing.
  5. Press Cookie Dough: Press the cookie dough evenly into the lined 9×9 inch square pan, forming a solid base layer.
  6. Layer Sandwich Cookies: Place 12 sandwich cookies evenly spaced over the cookie dough layer for a delightful surprise in the brookies.
  7. Make Brownie Mixture: In a separate bowl, vigorously stir together coconut sugar, 1 egg, and 1 egg yolk for about 2 minutes until combined.
  8. Add Oils and Flavor: Mix in the olive oil and vanilla extract to the brownie base, ensuring smooth incorporation.
  9. Combine Dry Ingredients for Brownie: Stir in almond flour and dark cocoa powder into the wet ingredients until fully mixed.
  10. Add Chocolate Chips: Fold in the chocolate chips gently into the brownie mixture for an extra chocolatey texture.
  11. Top and Smooth: Pour the brownie mixture evenly over the sandwich cookies, smoothing out the surface with a spatula to create an even layer.
  12. Bake: Bake the layered brookies in the preheated oven for 35 to 40 minutes, or until the brownie layer is set and a toothpick inserted comes out with moist crumbs.
  13. Cool and Slice: Remove from oven and allow the pan to cool completely before slicing into 12 servings to ensure clean cuts and proper texture.

Notes

  • Use your favorite sandwich cookies; Oreos or similar varieties work well for layering.
  • Ensure the coconut oil is at room temperature for easier mixing.
  • Almond flour makes this recipe gluten-free, but cross-contamination is possible if using shared equipment.
  • For a nut-free alternative, substitute almond flour with oat flour if dietary restrictions require.
  • Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/stuffed-brookies-recipe/