Brownie cookie bark - brookie bark (grain & dairy free)

This Grain-Free Brookie Bark recipe is a must— merges the rich, fudgt essence of a brownie with the chewy texture of a cookie, all in a delightfully snackable bark form. This recipe uses simple, wholesome ingredients like almond flour and coconut oil, making it a great grain-free treat that doesn’t compromise on taste.

Ingredient Highlights for Grain-Free Brookie Bark

Here’s a closer look at the key ingredients used in this recipe and why they make this dessert not just tasty, but also a healthier option:

1. Almond Flour: • Health Benefits: Rich in vitamin E and magnesium, almond flour is a great gluten-free alternative that adds a subtly sweet, nutty flavor to both the brownie and cookie layers. It’s also lower in carbs and higher in protein than traditional wheat flour, making it a favorable choice for those on grain-free diets.
2. Tapioca Flour: • Texture Enhancer: Derived from the cassava root, tapioca flour helps to provide a chewy texture in gluten-free baking. It’s a perfect thickener and texture enhancer that ensures the brookie bark has the right consistency without using grains.
3. Coconut Sugar: • Natural Sweetener: Coconut sugar is a more natural sweetener that offers a lower glycemic index compared to regular sugar. It imparts a slight caramel-like flavor, which complements the chocolate and vanilla notes in the bark.
4. Semi-Sweet Chocolate Chips: • Flavor Base: The melted semi-sweet chocolate chips form the primary flavor base of the brownie layer, offering a rich and indulgent chocolate taste. Chocolate is not only delicious but also contains antioxidants known as flavonoids.
5. Refined Coconut Oil: • Healthy Fats: Coconut oil is used for its ability to bind ingredients while adding moisture. Its medium-chain triglycerides (MCTs) are touted for their potential health benefits, including energy-boosting properties.
6. Maple Syrup: • Sweetener with Benefits: Maple syrup is another natural sweetener that brings sweetness without being overly processed. It contains minerals like zinc and manganese, which help boost antioxidant defenses.
7. Vanilla Extract: • Aromatic Flavor Enhancer: Vanilla adds a warm, complex aroma that elevates the overall flavor of the dessert. It rounds out the sweetness and complements both the chocolate and almond flavors.
8. Flaked Salt: • Flavor Balancer: A sprinkle of flaked salt not only enhances the sweet flavors in the brookie bark but also adds a crunch and texture contrast, which makes the flavors pop even more.

Brownie-Cookie Bark

Creating a delicious treat like the Grain-Free Brookie Bark involves combining wholesome, flavorful ingredients that not only satisfy your sweet tooth but also adhere to dietary preferences

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Servings 0

Ingredients

  

For the Brownie Layer:

• 1/2 cup almond flour
• 1/4C tapioca flour
• 1/4 or 1/3 cup coconut sugar, adjust to taste
• 1/2 teaspoon baking powder
• A dash of salt
• 2/3 cup melted semi-sweet chocolate chips
• 1 large egg
• 1/3 C refined melted coconut oil
• 1 teaspoon vanilla extract

For the Cookie Layer:

• 3/4 cup almond flour
• 2 tablespoons tapioca flour
• 1/2 teaspoon baking powder
• 2 tablespoons maple syrup
• 1 tablespoon coconut milk
• 1 tablespoon coconut oil
• 1/4 cup coconut sugar
• 1/2 cup mini chocolate chips or chopped small
• Flaked salt, to taste, for topping
• 1 teaspoon vanilla extract

Instructions

 

Prepare the Oven and Pan:

• Preheat your oven to 350°F (175°C).
• Line a large baking sheet with parchment paper to ensure the brookie bark can be easily removed and to simplify cleanup.

Mix the Brownie Layer:

• In a mixing bowl, combine the almond flour, tapioca flour, coconut sugar (to your taste preference), baking powder, and a dash of salt.
• Add the melted chocolate chips, egg, melted coconut oil, and vanilla extract to the dry ingredients. Stir until you achieve a smooth and well-combined batter.
• Spread this batter onto the prepared baking sheet, creating a thin, even base layer.

Prepare the Cookie Dough:

• In another bowl, mix together the almond flour, tapiapa flour, and baking powder.
• Stir in the maple syrup, coconut milk, melted coconut oil, coconut sugar, and vanilla extract until the mixture is fully blended.
• Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Assemble the Bark:

• Spoon dollops of the cookie dough over the spread brownie layer. Use a knife or the back of a spoon to gently swirl the cookie dough into the brownie batter, allowing them to marble but not fully combine.

Bake:

• Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center appears firm.

Add Finishing Touches:

• Immediately after removing from the oven, sprinkle the surface with flaked salt to enhance the flavors and add a slight crunch.

Cool and Break:

• Allow the brookie bark to cool completely on the baking sheet. Once cooled, break or cut it into pieces.

Author: Ali Jenkins

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