Brookies

A recipe I’ve saved since my birthday, 2020. I clipped it from an Allrecipes.com magazine. I’ve made some adjustments to make the recipe dairy free.

Ingredients for cookie layer:

• 1/2 cup dairy-free margarine, softened
• 1/2 cup coconut sugar
• 1/4 cup agave nectar (just under 1/4 cup, actually)
• 1/2 tsp vanilla extract
• 1 egg
• 1 1/4 cups flour
• 1 cup semisweet chocolate chips

Ingredients for brownie layer:

• 1/2 cup dairy-free margarine, melted
• 1 cup coconut sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cup cocoa powder
• 1/2 cup flour
• 1/4 tsp baking powder

Make the cookie layer:

1. Preheat oven to 350F. Grease a 9×13-inch baking dish or pan.
2. Beat together margarine, sweeteners, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add egg; beat until light and creamy, about 2 minutes.
3. Whisk together flour, salt, and baking soda in a small bowl. Gradually stir flour mixture into margarine mixture until combined. Stir in chocolate chips. Spread dough in prepared baking dish, covering bottom completely.

Make the brownie layer:

1. Stir together margarine, sugar, and vanilla in a bowl. Add eggs; beat well. Stir in cocoa powder until well combined. Stir in flour and baking powder until combined. Pour and spread batter over cookie dough, covering completely.
2. Bake until a toothpick inserted into center comes out clean, 20 to 25 minutes. (Remove earlier for a gooier brookie.) Cool completely in baking dish on a wire rack before cutting into 2-inch-square bars. Brooks keep in an airtight container up to 3 days at room temperature or 3 months in the freezer.