Ingredients:

  • 115g unsalted butter, melted
  • 100g coconut sugar
  • 1 large egg
  • 5ml vanilla extract
  • 30g unsweetened cocoa powder
  • 30g almond flour
  • 1.5g salt
  • 28g unsalted butter, softened
  • 50g coconut sugar
  • 15ml maple syrup
  • 1 egg yolk
  • 60g almond flour
  • 15g unsweetened cocoa powder
  • 2.5g baking soda
  • 60g dark chocolate chips (70% cocoa)

Instructions:

  1. Combine melted butter and coconut sugar in a bowl. Whisk in the egg and vanilla until the mixture looks glossy.
  2. Sift in the cocoa powder, almond flour, and salt. Fold gently with a spatula until just combined.
  3. Line an 8x8 inch baking pan with parchment paper. Spread the brownie batter evenly across the bottom, smoothing it with a spatula.
  4. In a separate bowl, beat softened butter and coconut sugar until light and fluffy. Stir in the maple syrup and egg yolk.
  5. Stir in almond flour, cocoa powder, and baking soda until a thick dough forms.
  6. Fold in the dark chocolate chips.
  7. Place the cookie dough in the fridge to chill for 30 minutes.
  8. Preheat the oven to 350°F (175°C).
  9. Scoop small balls of the chilled cookie dough and press them evenly into the brownie layer.
  10. Bake for 25 minutes, then transfer to a wire cooling rack to cool completely.