I perfected a sugar-free, gluten-free bar that marries brownies and chocolate chip cookies with almond flour, and these Cookie Brownie Bars are the dessert everyone keeps asking me about thanks to a clever ingredient swap.

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I’ve been sharing desserts for years but this Brookies Recipe still makes me grin every time. Fudgy brownie and chewy chocolate chip cookie shoved into one bar sounds like a flex, and it’s all done with almond flour so it stays gluten free and low carb.

I fold in sugar free chocolate chips so every bite has a melty surprise, and somehow people call these Keto Brownies even when they dont believe me that theyre sugar free. They vanish at parties, in lunchboxes, on a night alone.

If you like bold treats that wont wreck your plan, try one.

Ingredients

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Almond flour: Low carb, gives nutty flavor, adds fiber and protein, a bit crumbly though.
Powdered erythritol: Sweet without sugar, adds sweetness, zero net carbs for most people, can cool taste.
Unsalted butter: Rich fat, keeps brookies moist, adds calories and flavor, not for dairy free.
Unsweetened cocoa powder: Deep chocolate flavor, low sugar, adds antioxidants, can be dry if overused.
Egg: Binds layers together, gives protein and structure, helps rise and hold shape.
Sugar free chocolate chips: Sweet chunks with little carbs, provide melty pockets, watch brand ingredients for sugar alcohols.
Baking powder: Light leavener, tiny amount makes texture less dense, salt present in some mixes.

Ingredient Quantities

For the cookie layer: 1 1/2 cups (150 g) almond flour packed

For the cookie layer: 1/4 cup (50 g) powdered erythritol or preferred granular keto sweetener

For the cookie layer: 1/2 tsp baking powder

For the cookie layer: 1/4 tsp fine salt

For the cookie layer: 1/4 cup (56 g) unsalted butter melted

For the cookie layer: 1 large egg

For the cookie layer: 1 tsp vanilla extract

For the cookie layer: 1/3 cup sugar free chocolate chips (or chopped sugar free chocolate)

For the brownie layer: 3/4 cup (75 g) almond flour

For the brownie layer: 1/3 cup (30 g) unsweetened cocoa powder

For the brownie layer: 1/4 cup (50 g) powdered erythritol or sweetener of choice

For the brownie layer: 1/4 tsp baking powder

For the brownie layer: pinch of fine salt

For the brownie layer: 3 tbsp (42 g) unsalted butter melted

For the brownie layer: 1 large egg

For the brownie layer: 1 tsp vanilla extract

For the topping or mix ins: extra sugar free chocolate chips or 2 oz chopped sugar free dark chocolate

Optional but handy: nonstick spray or parchment for lining the pan

How to Make this

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1. Preheat your oven to 350 F (175 C) and line an 8×8 inch square pan with parchment or spray it well with nonstick spray, set aside.

2. Make the cookie layer: in a bowl stir together 1 1/2 cups packed almond flour, 1/4 cup powdered erythritol, 1/2 tsp baking powder and 1/4 tsp fine salt. Pour in 1/4 cup melted butter (cooled a bit), 1 large egg and 1 tsp vanilla and mix until a soft dough forms, then fold in 1/3 cup sugar free chocolate chips. Don’t overmix or it gets dense.

3. Press the cookie dough evenly into the prepared pan in a thin layer, leaving it slightly thinner toward the edges so the brownie layer will sit on top nice and even.

4. Make the brownie layer: in another bowl whisk 3/4 cup almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup powdered erythritol, 1/4 tsp baking powder and a pinch of fine salt until combined.

5. Add 3 tbsp melted butter (slightly cooled), 1 large egg and 1 tsp vanilla to the dry brownie mix and stir until smooth and glossy. If your sweetener is granular, pulse it in a blender first so the batter isnt gritty.

6. Pour the brownie batter over the pressed cookie layer and spread gently with a spatula to cover the cookie base without mixing the layers together.

7. Sprinkle extra sugar free chocolate chips or the 2 oz chopped sugar free dark chocolate on top, pressing a few in so they stick. This makes the top melty and pretty.

8. Bake in the preheated oven for about 22 to 26 minutes or until the edges look set and a toothpick comes out with a few moist crumbs but not raw batter. Oven temps vary so check at 20 minutes.

9. Let the brookies cool completely in the pan, then chill in the fridge for at least 30 minutes to firm up for cleaner slices. Cut into bars and serve. Store leftovers covered in the fridge.

Equipment Needed

1. 8×8 inch square baking pan, lined with parchment or well sprayed with nonstick spray
2. Two mixing bowls (one for the cookie layer, one for the brownie layer)
3. Measuring cups and measuring spoons
4. Whisk
5. Rubber spatula for spreading and scraping
6. Wooden or silicone spoon for folding the dough
7. Small knife and cutting board for chopping chocolate and slicing bars
8. Toothpick or cake tester, plus oven mitts and a cooling rack

FAQ

Q: What pan size, oven temp and bake time should I use? A: Use an 8×8 inch pan lined with parchment or sprayed. Preheat to 350°F (175°C). Bake about 20 to 25 minutes, until edges are set and the center still has a little jiggle. Let cool before slicing so they finish firming up.

Q: Can I swap the powdered erythritol for another sweetener? A: Yes. Powdered erythritol or a powdered keto blend (Swerve, monk fruit blends) work best so you dont get grit. Allulose works great too and makes them a bit softer and browner. If you only have granular erythritol blitz it in a spice grinder first. Avoid xylitol if you have pets.

Q: How do I make the brownie layer fudgier instead of cakey? A: Underbake a little, use the full melted butter and dont overmix. Adding an extra egg yolk or 1 tablespoon heavy cream helps richness. Also chilling completely before cutting makes them denser and fudgier.

Q: Can I swap almond flour for coconut or regular flour? A: Coconut flour is not a 1 to 1 swap, it soaks up liquid and needs way more eggs, so I dont recommend replacing it straight across. Regular wheat flour will change the carbs and texture. If you must, look for a tested keto flour blend or search a coconut flour specific brookie recipe.

Q: How should I store or freeze them? A: Store in an airtight container at room temp up to 2 days, or in the fridge up to 7 days. For longer keep, freeze cooled squares up to 2 to 3 months, wrapped well. Thaw in the fridge then bring to room temp or warm briefly.

Q: Can I make the batter ahead or double the recipe? A: Yes you can make batter ahead and refrigerate up to 24 hours, though baking powder may lose some lift. Doubling fits a 9×13 pan, and will need extra bake time, about 25 to 35 minutes, check for set edges and a slight jiggle in center.

Keto Brookies Recipe Substitutions and Variations

Almond flour: swap with hazelnut flour or sunflower seed flour 1 to 1 – they behave similarly in texture but will change the flavor a bit. If you must use coconut flour, use only about 1/4 to 1/3 the amount and add extra egg or liquid since coconut flour soaks up moisture fast.
Powdered erythritol: powdered monk fruit blend or Swerve work 1 to 1 and give the same texture. Allulose is also great 1 to 1 for a softer, less cooling bite. Heads up – xylitol is 1 to 1 but is toxic to dogs, so avoid it if you have pets.
Unsalted butter: use ghee 1 to 1 for the same richness, or solid coconut oil 1 to 1 for dairy free – coconut will add a mild flavor and can make the bars firmer at room temp. If you use salted butter, cut the added salt by about 1/4 teaspoon.
Sugar free chocolate chips: swap for chopped sugar free baking chocolate 1 to 1, or chopped very dark chocolate (85 to 90%) if you don’t mind a few extra carbs. Cocoa nibs give a crunchy, unsweetened punch but add extra sweetener if you want it sweeter.

Pro Tips

1. Toast the almond flour first — 5 to 7 min in a 325 F oven or in a dry skillet. let it cool before using, it cuts the raw taste and helps the batter not be greasy.

2. If your erythritol is grainy, pulse it in a blender until powdery or use powdered from the start, otherwise the brownie can feel sandy. a tiny pinch of espresso powder or extra salt also helps mask any cooling aftertaste.

3. Use room temp egg and only slightly cooled melted butter, then fold gently. dont overmix or either layer will get dense and gummy.

4. Toss the chocolate chips in a tablespoon of almond flour before folding in so they dont all sink, and press the bottom cookie layer with the flat bottom of a measuring cup or a piece of parchment for an even, thin base.

5. Pull them out when a toothpick has moist crumbs but no raw batter, then let cool fully and chill at least 30 min for cleaner slices. run a knife under hot water and wipe it between cuts for neat bars.