Healthy Banana Fudge Brookies

Steps

1. 1

   Preheat the oven to 170°C (350 °F) fan-forced (340°F (170 °C)). Line an 8 x 8-inch baking tin with baking paper, leaving some overhang to help lift out the brookies.

2. 2

   For the brownie layer, place the mashed banana, almond butter, melted light butter, maple syrup, eggs, and vanilla in a mixing bowl. Whisk until evenly combined and smooth.

3. 3

   Add the cocoa powder, baking soda, and salt to the wet mixture. Stir just until combined; do not overmix.

4. 4

   Add the brownie-layer chocolate chips and fold them through gently. Spread the brownie batter evenly in the prepared tin.

5. 5

   For the cookie layer, combine the almond flour, almond protein powder, baking soda, and vanilla in a separate bowl.

6. 6

   Add the melted light butter and maple syrup to the dry ingredients. Mix until a cookie dough forms.

7. 7

   Fold the cookie-layer chocolate chunks or chips into the dough. If the dough is too dry to come together, add almond milk 1 tablespoon at a time, using only as much as needed.

8. 8

   Divide the cookie dough into portions, roll each portion into a ball, and gently flatten it. Arrange the flattened pieces over the brownie layer, distributing them across the surface.

9. 9

   Bake for about 25 minutes, until the cookie layer is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top begins browning too quickly, loosely cover the tin with foil for the remaining baking time.

   Start 25-minute timer
10. 10

    Allow the brookies to cool completely in the tin before lifting them out and slicing into 9 large pieces. Cooling fully helps the brownie layer remain fudgy and soft.