the best brookie ever
When I nailed my Uber Low Sugar Chocolate Chip Cookie recipe, I knew that was my best dessert recipe at that point. It is a peanut butter lover’s dream cookie and has less than 3g of sugar per cookie. I know, I know - crazy!
What’s crazier - I just made that recipe even better. I married it with my 2-ingredient brownie recipe hack to create the Best Brookie Ever. They are macro-friendly, still low in sugar (especially depending on what brownie mix you use), super moist (yes, I said it) and they taste INSANEEEE.
Ingredients:
1 box of brownie mix
1 14oz can pumpkin purée
¼ cup peanut butter
¼ cup unsweetened applesauce
2/3 cup oat flour
½ tsp baking powder
Chocolate chips
Instructions:
Preheat your oven to 350. Mix together the brownie mix and pumpkin purée in a large bowl. Transfer that to a 9” baking dish (lined with parchment paper). Set in the fridge while prepping the cookies.
For the cookies, mix the dry ingredients (oat flour and baking powder) and wet ingredients (peanut butter, applesauce and honey) separately. Then, add together. Fold in the chocolate chips last. Roll into mini balls and put them in the freezer to firm up for 20 minutes. Remove from freezer and press down gently on each mini cookie dough ball with a fork to flatten. Remove the brownie batter from the fridge and top with the mini cookie dough balls. Bake for 20 minutes. Enjoy!