Gooey Chocolate Brownies with Cookies
- 1 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- ½ cup date sugar (if you cannot find date sugar, use coconut sugar)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2/3 cup pumpkin puree
- 1/3 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/3 cup melted coconut oil
- 1 cup dairy free dark chocolate chips
- 4 REAL chocolate chip cookies broken into pieces
- pinch of sea salt
- 1medium-large sweet potato, about 3/4 cup mashed
- 1/3cup semisweet chocolate chips
- 2tablespoons unsweetened cocoa powder
- 1tablespoon melted coconut oil
- pinchof sea salt
- Sprinkles for top
- 3 Tablespoons maple syrup
- Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
- In a medium sized mixing bowl, wisk or sift flours together. Add remaining dry ingredients and whisk to combine.
- Stir in the pumpkin and almond milk and whisk to combine.
- Create 3 wells in the batter using the back of a spoon or spatula. Carefully pour the coconut oil, vinegar, and vanilla extract into different sections of the bowl. GENTLY mix to combine, be careful not to over mix.
- Fold in the dark chocolate chips.
- Fold in the broken cookie pieces.
- Press the thick batter into lined baking pan.
- Place pan in oven on center rack and bake for 30-38 minutes, or until a toothpick inserted in the center comes out mostly dry.
- Remove pan of brownies from oven and let them cool. Then, place pan of brownies on a kitchen towel or oven mitt in fridge for 15-20 minutes. This firms them up for slicing.
- Mix all ingredients in an electric mixer or vigorously with a whisk.
- Remove brownies from fridge. If desired, transfer brownies on parchment paper to plate or cutting board.
- Frost brownies with a rubber spatula or knife.
- Add sprinkles on top.
- Cut into squares and serve.
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