@dr.emily.nutrition: DOUBLE CHOCOLATE & MACADAMIA NUT BROOKIES 🤎💛 Brownie meets cookie, and it’s love at first sight. They are simply inseparable and they complement each other despite their differences. One brings cacao and fudginess to the table while the other brings fibre and plant protein. It’s a match made in the oven. INGREDIENTS: BROWNIE LAYER 3/4 cup almond or peanut butter (slightly chilled if very runny) ¼ cup coconut sugar (or maple syrup) 2 flax eggs (2 tbsp flaxseed + 4-5 tbsp water) ⅓ cup cocoa powder ½ tsp baking powder pinch of salt COOKIE LAYER 1 can chickpeas (drained & rinsed) 2 tbsp almond or peanut butter 2 tsp + 1 tsp maple syrup 1 tsp pure vanilla extract 1/2 tsp baking powder 1/3 cup oat flour 50g white chocolate chips or chopped chocolate handful of macadamia nuts pinch of salt METHOD: Pre-heat oven to 175C or 160C with fan. Line a loaf tin with parchment paper. Make the flax egg and let it sit for 10 minutes. Make the brownie by mixing the nut butter, coconut sugar and the flax egg until smooth. Mix in remaining ingredients and transfer into the tin. Push down with a metal spoon.Make the cookie layer: blend all ingredients together in a food processor until smooth. Transfer the batter into a bowl and mix in the oat flour followed by chopped white chocolate and macadamia nuts. Spread the batter on top of the brownie batter layer and push down with a metal spoon. Bake in the oven for 20-25 minutes. Edges should be set and the centre lightly soft. Once out of the oven, sprinkle some sea salt on top. Cool completely before slicing into 14 squares. #healthy #healthybrownies #brookie
