Double Fudge TAHINI Chocolate Chip Brookies

What happens when the (self-proclaimed) Brownie QUEEN and Tahini Cookie QUEEN join forces in the kitchen?!? The recipe of our dreams and your newest addiction!! Introducing our Double Fudge Tahini Chocolate Chip “Brookies.” As you all know, this is my first recipe using tahini! I love it as a dip, but I’ve always been scared to bake with it! That’s where Nicole (@KaleJunkie) comes in. Nicole and I share in our passion for baked goods, and what I love about us is that our recipes are “same but SO different.” We love our gluten-free, dairy-free, paleo etc treats, but we each have our own way of adding flair. Basically this recipe collab is longgg overdue.

When we decided to collab, the recipe was obvious. Nicole (KaleJunkie- I know it’s confusing, ha!) went viral for her tahini chocolate chip cookies and I went viral for my brownies and blondies! Why not take the two best recipes we have, and merge it into ONE outrageously delicious dessert?!

Both original recipes can be found here:

NOBREAD’s Double Fudge Brownies

KaleJunkie’s Tahini Chocolate Chip Cookies

What You Will Need:

For the Brownies: 

1 1/2 Cups Almond Flour
1/4 Cup cacao powder
1 Cup coconut sugar
1/4 Cup melted coconut oil
2 eggs
1 tsp vanilla
1/4 cup almond milk
1/4 tsp Baking soda
Dash of salt
Dairy-free mini chocolate chips

For the Cookie Layer

1 cup almond flour
1 cup tahini (any liquidy brand will work)
1/2 cup maple syrup
1 egg
1 tsp baking soda
Dairy-free mini chocolate chips

What You Will Do:

Preheat oven to 350 degrees F.

First up, make your brownie! The recipe is linked above. You know the drill. Dry ingredients in one large bowl, wet ingredients in another smaller bowl. Wet ingredients get poured into the dry and combined. Add your chocolate chips, and pour batter into a 9×9″ pan that is lined with parchment paper.

Next up, make your cookies! Same drill. Dry in one, wet in the other, and combine.

NOW HERE’S HOW WE MIX ‘EM UP!

Glop… is that a word? Glop some of your cookie better in patches on the brownie. With a knife, drag bits of cookie batter into the brownie and marble it up! I did this a little bit, to combine the two recipes, but I also simply patted some of the glops of cookie down smooth, so it was more of the cookie ON the brownie, versus blending them.

COVER WITH FOIL!

Cook for 15 minutes, and then remove the foil.

Cook for 12 minutes more and test with a toothpick or knife. Depending on oven strength and how thick your Brookie is, it may need up to 3 minutes more!

Take out and let it cool.

Slice and DEVOUR!

Want to know the best part about making this recipe? Not only are the ‘Brookies’ UNREAL, but because you don’t use all of the tahini cookie batter, you can use the remaining batter to make some tahini chocolate chip cookies! This recipe seriously is 2-in-1!