Gooey Chocolate Brownies with Cookies

Ingredients

• 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

Frosting Ingredients:

• 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

Instructions

1. Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
2. In a medium sized mixing bowl, wisk or sift flours together. Add remaining dry ingredients and whisk to combine.
3. Stir in the pumpkin and almond milk and whisk to combine.
4. 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.
5. Fold in the dark chocolate chips.
6. Fold in the broken cookie pieces.
7. Press the thick batter into lined baking pan.
8. 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.
9. 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.

Frosting Instructions:

1. Mix all ingredients in an electric mixer or vigorously with a whisk.
2. Remove brownies from fridge. If desired, transfer brownies on parchment paper to plate or cutting board.
3. Frost brownies with a rubber spatula or knife.
4. Add sprinkles on top.
5. Cut into squares and serve.