Thick and chewy almond flour paleo brownies with a bite of chocolate chip cookie in ever bite! These paleo brookie bars are two of the best desserts in one!
There is nothing better than a big thick dessert bar that combines two of the best desserts ever invented. Well actually there is, a PALEO dessert bar that is thick and perfectly sweetened with chewy edges and soft center aka these brookies.
Here's what we are working with:
- Thick, I am talking 2 inches thick! (yes I measured)
- Not too cakey, not too fudgy, a brownie that sits in the middle of both worlds
- Crispy chewy edges, because if you don't love those, get out of here
- A chocolate chip cookie layer on top, but also kind of sinks in sporadically in the dough so you get this luscious cookie bite in more than one place.
Ingredient Notes and Substitutions
One of the things that make these bars super easy to make is that both desserts pretty much use the same ingredients. So you won't need crazy ingredients for one and normal ingredients for the other.
- Almond flour- Be sure to find a finely ground almond flour. It is OK if the package says both almond flour/meal if it is finely ground blanched almonds. If you ignore this step and use meal expect a grittier texture.
- Coconut Sugar- Using coconut sugar in the recipe keeps them paleo friendly as well as refined sugar free. Coconut sugar has a deep rich taste but these bars actually aren't too sweet. I haven't tested another granulated sugar but you could try granulated maple sugar.
- Tapioca Flour- Tapioca flour is added to the chocolate chip cookies, I found this kept more of the cookie dough on top versus sinking more to the bottom.
- Paleo Chocolate Chips- I use any allergy friendly chocolate chip like Enjoy Life. You could use a dark chocolate bar as well, that you cut up.
- Coconut Oil- You can use refined or unrefined coconut oil for this recipe. Unrefined can have a hint of coconut taste but the chocolate hides it.
- Parchment paper- feel free to use parchment paper or LIGHTLY grease your pan. You do not want to add a ton because your almond flour is already high fat and you will end up with greasy bars.
- 8x8 Pan- For the extra thick bars be sure to use an 8x8 square baking pan. If you use a different size the cooking time may vary.
Yes! These are gluten free and grain free.
For a dessert, yes these brookies offer nutritional benefits that a traditional brookie would not. For starters, almond flour is full of good for you fats, antioxidants and low in carbs.
Coconut sugar is unrefined which means you will have less of spike in your blood sugar than you would when consuming traditional sugar.
Absolutely! I just spooned it on top and spread it lightly. You could play with different ways of making it to see how you like it best. The pic below is are the brookies before going in to the oven.
Store these bars in an airtight container at room temperature.
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