Is it a brownie? Is it a cookie? The Low Carb Chewy Brookie Bar satisfies both your brownie and chocolate chip cookie fantasies in one bite. “The Brookie” maybe one part cookie and one part brownie, but it is all parts delicious.
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Best Brookie Recipe – Keto, Low Carb, Sugar-free, Grain-free, Gluten-free
I am genuinely not sure where or how the “Brookie” came to pass. Half fudgey brownie, half chewy chocolate chip cookie, this dessert creates the ultimate in low carb keto dessert hybrids.
The first time I saw a “Brookie” was actually in our local supermarket bakery section. Morbidly curious, I bought a package of four bars. The stodgy brownie on top of a way too buttery (I can’t believe I’m even saying that) chocolate chip cookie bar was not exactly something with which I was impressed. But they’ve become all the rage, and I think it comes down to getting the right combination of a solid rich fudgey brownie and a chewy, moist chocolate chip cookie bar with a toffee-like flavor. If you can combine too good recipes into one, what’s not to love?
How to make Low Carb Brownie Cookie Bars
- Almond flour
- Coconut flour
- Unsweetened cocoa powder
- Brown erythritol
- Vanilla extract
- Baking powder
- Sea salt
- Sugar-free dark chocolate chips
Tips, Tricks & Take-Aways for Keto Brownie Cookie Bars
While the ingredients are similar, the methods are different. You might be looking through the list of ingredients and thinking, “Huh, these are really the same darn thing.” Well, the layers are in this dessert are quite similar, but the methods behind them are quite different. In order to get a bar-like chocolate chip cookie base, you want to cream your butter and sugar to a light and fluffy consistency before adding wet and then dry ingredients.
The fudgey brownie layer is created by melting the butter and sugar over heat. Do not let the mixture boil, otherwise you may scramble your eggs. Next, remove from heat and whisk in the eggs one at a time, and you’ll start to see the beginnings of a thick pancake-like batter before adding the dry ingredients and chocolate. Be careful to avoid overmixing once you’ve added the dry ingredients. The more you mix, the more likely your chances of changing the final product from chewy and fudgey to cake-like and dense. Because these are a low carb keto brownie, you don’t have some of the support of flour. I have had many not-so-yummy keto brownies. Overmixing will absolutely take these down an unpleasant path.
The final batter for each component is drastically different, hence the reason I’ve opted to put the chocolate chip cookie layer at the bottom and the brownie on top. You may see other brookies with the reverse, but the brownie layer would never hold that cookie layer in this particular version.
Don’t overbake. We’ve all had overbaked brownies. Gaaah. After about 18 minutes of bake time, I suggest watching. I don’t mind a crispy edge, but there’s a fine line between crispy and burnt.
Other Low Carb Keto Chocolate Desserts you’ll love:
When you can't decide: part brownie, part chocolate chip cookie. All low carb, keto-friendly, and delicious.
Chocolate Chip Cookie Layer
- 6 tbsp salted butter, softened
- 1/2 cup brown erythritol, Swerve
- 1 tsp pure vanilla
- 1 large egg
- 1 1/4 cups blanched ground almond flour
- 2 tbsp coconut flour
- 1/3 cup sugar-free chocolate chips
- 5 tbsp salted butter
- 1/3 cup granular erythritol
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup blanched ground almond flour
- 1 tbsp coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- pinch sea salt
- Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. Set aside.
- Start with the chocolate chip cookie bar layer. In a large mixing bowl, cream butter and erythritol until light and fluffy. Add vanilla and egg. Stir to combine. Add dry ingredients and mix slowly until incorporated. Add chocolate chips and stir in by hand with a large wooden spoon until evenly distributed. Scrape dough into your baking dish and pat down to form an even base layer. Set aside.
- Next, make the brownie layer. In a medium sauce pan, melt butter. Add erythritol and stir to combine, letting the sweetener dissolve, but do not boil. Remove from heat. Add vanilla. Whisk in eggs one at a time until batter begins to thicken. Add dry ingredients and mix until just combined; do not over-mix. Pour brownie batter directly on top of cookie layer.
- Bake for 20-25 minutes until set and edges puff just slightly. Remove and let cool completely before slicing and serving.
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