Cookie Brownie Slice

 
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Think crispy, chewy ANZAC biscuit meets rich, moist chocolate brownie all in one bite. Sounds like a party in your mouth right? It is!

This recipe is so simple to make and a definite crowd pleaser. ENJOY! 

Ingredients
Cookie

  • 150 g butter or coconut oil -melted

  • 1/3 cup monk fruit sweetened maple syrup (or pure maple syrup)

  • 3/4 TSP bicarbonate soda

  • 1 and 1/2 cups of almond meal

  • 3/4 cup desiccated coconut

  • 2 cups of rolled oats

    Brownie

  • 1/4 cup cacao

  • 1 cup nut butter (I use almond)

  • 1/2 cup monk fruit sweetened maple syrup (or pure maple syrup)

  • 1/3 cup almond meal

  • 1 TSP bicarbonate soda

  • Pinch sea salt

    Drizzle

  • 100g 95% dark chocolate broken into pieces

    Method

    Cookie

  1. Pre-heat oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking paper.

  2. In a medium-sized pot, heat the butter or coconut oil over low heat to melt. Add the syrup and mix until combined.

  3. Mix in the bicarbonate of soda.

  4. Add the rest of the ingredients and mix well to combine.

Brownie

  1. In a food processor mix all the ingredients together. It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

  1. Start this once the slice is cooled completely.

  2. Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.

Assemble

  1. Press half the cookie mixture firmly into the base of the tin. Set the other half aside.

  2. Top with the brownie mixture and press this across to cover the cookie base.

  3. Finish with the rest of the cookie mixture.

  4. Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.

  5. Allow to cool, refrigerate and then drizzle over the melted chocolate.

Amanda Lupica