DOUBLE CHOCOLATE & MACADAMIA NUT BROOKIES

sweet treats
Written By Flóra Szalai

BROOKIES

Brownie meets cookie, and it’s love at first sight. They are simply inseparable and they complement each other despite their differences. One brings cacao and fudginess to the table while the other brings fibre and plant protein. It’s a match made in the oven.
   
Prep Time: 30 min
Baking Time: 35-40 minutes

Makes 14 Squares
     

INGREDIENTS

BROWNIE LAYER

  • 3/4 cup almond or peanut butter (slightly chilled if very runny)

  • ¼ cup coconut sugar (or maple syrup)

  • 2 flax eggs (2 tbsp flaxseed + 5 to 6 tbsp warm water)

  • ⅓ cup cacao powder

  • ½ tsp baking powder

  • pinch of salt

    COOKIE LAYER

  • 1 can chickpeas (drained & rinsed)

  • 2 tbsp almond or peanut butter

  • 2 tsp + 1 tsp maple syrup

  • 1 tsp pure vanilla extract

  • 1/2 tsp baking powder

  • 1/3 cup oat flour

  • 50g white chocolate chips or chopped chocolate

  • handful of macadamia nuts

  • pinch of salt

METHOD

  1. Pre-heat oven at 175C or 160C with fan. Line a loaf tin with parchment paper.

  2. Make the flax eggs by mixing ground flax with warm water. Let the mixture sit for 10 minutes to set.

  3. To make the brownie layer, mix the nut butter, coconut sugar and the flax egg until smooth. Add the cacao powder, baking powder and a pinch of salt. Mix gently until fully combined. Transfer the brownie batter into the lined tin and spread evenly and tightly push it down.

  4. To make the cookie layer, blend the chickpeas, nut butter, maple syrup, vanilla extract and baking powder in a food processor until smooth. Transfer the batter into a bowl, and mix in the oat flour. Then, mix in the chopped white chocolate (or white chocolate chips) and macadamia nuts. Spread the batter into the tin on top of the brownie batter layer and using a hte back of a metal spoon push it down tightly.

  5. Bake in the oven for 20-25 minutes. Edges should be set and the centre lightly soft. Once out of the oven, optionally sprinkle some sea salt on top.

  6. Cool completely before slicing into 14 squares. Cuts into slice better if you put them in the fridge for 1 hour first.

  • Per square (if you cut 14)

    • Calories: ~225 kcal

    • Protein: ~6.8 g

    • Carbohydrates: ~17.5 g

    • Fibre: ~3.6g

    • Fat: ~14.2 g

      • Saturated fat: ~2.7 g

      • Monounsaturated fat: ~8 g

      • Polyunsaturated fat: ~3g

    • Iron: ~1.3 mg

    • Calcium: ~65 mg

    • Potassium: ~230 mg

    • Magnesium: ~70 mg

    • Folate: ~35 µg

    • Zinc: ~1.4 mg

    • Vitamin E: ~2.6 mg

    All values are an estimate.

These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.

Flóra Szalai
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