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Microwave Brookie (single serve)
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Prep Time
5
minutes
minutes
Servings
1
Ingredients
1x
2x
3x
For the Brownie Base:
1/4
cup
almond flour
1/4
cup
dairy-free chocolate chips
,
melted
1
tbsp
coconut oil
,
melted
1
egg yolk
1
tbsp
maple syrup
1
tbsp
dairy-free milk
Pinch
of salt
Splash of vanilla extract
For the Cookie Topping:
3
tbsp
almond flour
1
tbsp
tapioca starch
1
tbsp
dairy-free milk
2
tbsp
coconut or raw cane sugar
2
tbsp
dairy-free chocolate chips
Instructions
Make the Brownie Base:
In a microwave-safe mug, melt the chocolate chips and coconut oil together. Stir until smooth.
Add the almond flour, egg yolk, maple syrup, dairy-free milk, salt, and vanilla to the melted chocolate mixture. Stir until fully incorporated.
Microwave the brownie base for about 20 seconds until just set.
Make the Cookie Topping:
In a small bowl, mix the almond flour, tapioca starch, baking powder, dairy-free milk, and coconut or raw cane sugar until a dough forms.
Add the Cookie Layer:
Gently spread the cookie dough on top of the microwaved brownie base.
Microwave Again:
Microwave for another 30-60 seconds, checking at intervals to ensure it doesn’t overcook.
Enjoy:
Allow the brookie to cool for a couple of minutes. Optionally, top with more chocolate or a scoop of dairy-free ice cream.
Author:
Ali Jenkins
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