Healthy Cookie Dough Brownies

Ingredients:

• 2 tbsp creamy nut/seed butter (32 g)
• 2 tbsp maple syrup (or agave) (42 g)
• 1/4 cup + 1 tbsp any wheat/oat/gf flour (40 g)
• 2 tbsp mini vegan chocolate chips (or chopped chocolate) (30 g)
• 1 Flax Egg
• 1/4 cup melted coconut oil (60 g)
• 1/4 cup + 2 tbsp coconut (or other granulated sugar) (72 g)
• 3 tbsp unsweetened almond milk (or other plant milk) (45 g)
• 1 tsp vanilla
• 1/2 cup cocoa/cacao powder (48 g)
• 1/2 cup whole wheat, all purpose, GF all purpose or oat flour (60 g)
• 1/4 tsp baking powder
• 1/4 tsp of salt

Method:

1. Preheat oven to 350F and line an 8×8 pan with parchment.
2. In a medium bowl, mix nut butter and maple syrup, add flour to form the dough, fold in chocolate chips.Roll/press out to a thin disk (you can use parchment paper to flatten the cookie dough) and freeze until solid (about 30 min – 1 hour).
3. Wipe your bowl, add egg, oil, sugar, milk, vanilla, cocoa (sift the cocoa in if it’s clumpy) and mix.
4. Add flour, baking powder, salt. Combine to form a smooth brownie batter.
5. Take out cookie dough and chop into small squares. Fold it into the brownie batter.
6. Pour batter into the pan, spread evenly and bake for 15 minutes.
7. Cool completely, ideally refrigerate, slice and enjoy!