Pile on the layers! The only way to survive a chilly day (or AC-blasting office) is with multiple pieces you can peel right off when things heat up. You see, the nifty benefit of layers is that they offer options. Case in point: you can’t choose between a cookie or brownie for dessert. But if they were layered together, you could enjoy both and spare yourself a round of eenie-meenie-miney-mo. Thus, the cookie dough brownie was born. The bottom layer, the one close to your heart, is a warm, gooey brownie. When you’re ready for a little less chocolate but just as much sweet, you’ll have the cookie dough layer sitting right on top. These treats may not be able to change the weather, but they’ll certainly warm your belly.
Cookie Dough Layer
1/2 cup, plus 2 Tbsp. oat flour
1/4 cup, plus 2 Tbsp. almond meal
1/4 cup powdered peanut butter
2 Tbsp. coconut sugar
1 Tbsp. maple syrup
1 Tbsp. coconut oil, melted
1 Tbsp. water
1 Tbsp. mini chocolate chips
- Pre-heat oven to 350 degrees F and line an 8” × 8” baking dish with parchment paper.
- Place all brownie ingredients in a blender or food processor, and blend until smooth. Stop to scrape the sides, as needed.
- Pour batter evenly into prepared baking dish and bake 25-28 minutes.
- Let brownies cool completely. (Baker’s tip: if you really can’t wait, place brownies in the freezer for 20 minutes to speed up the cooling process.)
- In a large bowl, mix together oat flour, almond meal, powdered peanut butter and coconut sugar until well combined.
- Add remaining ingredients, except chocolate chips. Stir until a doughy mixture forms. Fold in chocolate chips.
- Using a spatula, press cookie dough evenly on top of brownie layer and flatten it out.
- Place in freezer for 15 minutes to harden. When ready to serve, cut into nine even squares.