Delicious and simple cookie brownies, perfect for satisfying a sweet tooth after dinner. This recipe includes a brownie layer and a cookie layer, both made with wholesome ingredients and suitable for various dietary preferences.
Preheat oven to 350°F (175°C).
For the Brownie layer: Combine 1/4 cup peanut butter (or almond butter), 1/4 cup cacao powder, 1/4 cup coconut oil, 1 tsp vanilla, 1 egg, and 1/4 cup coconut sugar. If the brownie layer mixture isn't thin enough, add 2-3 tbsp nut milk to reach the desired consistency.
For the Cookie layer: Combine 2 eggs, 1/2 cup tahini, 3/4 cup coconut sugar, 1 tsp vanilla, 1 cup gluten-free flour (such as almond flour), 1 tbsp coconut oil, 2 tbsp maple syrup, and 1/2 tsp baking soda. Separately, chop 1 cup of dark chocolate.
Assembly: Place the brownie layer mixture in a lined baking tin and flatten it out evenly. Then, place the cookie layer mixture over the top of the brownies. Add the chopped dark chocolate chunks over the cookie layer.
Bake for 20-25 minutes.
