Grain-Free Peanut Butter Brookie
Grain-Free, Gluten-Free, Tree Nut-Free, Egg-Free option
Brookies are the beautiful hybrid between a fudgy brownie and a crisp cookie. They become the ultimate cakey cookie dessert since they're baked in a baking pan... so they're not only fun to make, they're also fun to eat!
Though this recipe doesn't contain any tree nuts, it very obviously contains peanuts. If you're allergic to peanuts, just omit the peanut butter, and the result is a classic brookie!
Ingredients
Brownie
- 1 bag Otto's Naturals Grain-Free Brownie Mix (Classic or Paleo)
- 2 eggs* (substitution info below)
- ½ cup avocado oil
- 1 teaspoon vanilla extract
Cookie
- 1 bag Otto’s Naturals Ultimate Cookie Mix
- 1 egg (or flax egg)
- ½ cup melted butter or dairy-free alternative (Avocado oil works here too!)
- ½ cup peanut butter
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F.
- Line a 9x13-inch baking pan with parchment paper.
- Combine all of the brownie ingredients and stir until smooth. Spread the brownie batter into the parchment paper lined pan.
- In the same bowl, combine the cookie ingredients. Stir until everything is combined.
- Drop spoonfuls of the cookie batter over the brownie in the pan. No need to spread it out.
- Cover the pan with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for 15 more minutes.
- Allow the brookie to cool completely before cutting and serving.
- Enjoy!
- 1.5 Tablespoons ground chia (measured after it's ground)
- 1/4 cup cassava flour
- 1/2 cup water
- and cut the oil in the recipe in half (about 1/4 cup)
Why is Avocado Oil the Best for Otto's Brownies?
Avocado oil makes a great, healthy substitute for vegetable oil. It is unrefined, and high in healthy fat. Avocado oil can be heated to medium-to-high heat which means it’s great for baking. You can use it here in both the brownie AND the cookie layers. Yay!
