Healthy Banana Fudge Brookies

Ingredients

• 0.667 cup very ripe bananas, mashed
• 0.25 cup almond butter
• 3 tbsp light butter, melted (For the brownie layer)
• 0.25 cup maple syrup (For the brownie layer)
• 0.5 cup unsweetened cocoa powder
• 2 eggs
• 0.333 cup sugar-free dark chocolate chips (For the brownie layer)
• 0.5 tbsp vanilla extract (For the brownie layer)
• 0.5 tsp baking soda (For the brownie layer)
• 0.5 tsp salt (For the brownie layer)
• 0.5 cup almond flour (For the cookie layer)
• 0.5 cup vanilla buttercream almond protein powder (The author recommends almond protein rather than whey protein because whey can turn rubbery when baked.)
• 3 tbsp light butter, melted (For the cookie layer)
• 3 tbsp maple syrup (For the cookie layer)
• 0.5 tsp vanilla extract (For the cookie layer)
• 0.25 tsp baking soda (For the cookie layer)
• 0.25 cup sugar-free dark chocolate chunks or chips (For the cookie layer)
• 1 tbsp unsweetened almond milk (Add 1–2 tablespoons only if needed for the cookie dough to come together; nutrition and weight are estimated for 1 tablespoon.)

Steps

1. 1

   Preheat the oven to 170°C fan-forced (340°F). 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.

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.

Notes

Do not overbake. Remove the brookies when a toothpick shows a few moist crumbs, keeping in mind that oven temperatures vary. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition per serving

• dessert
• baked
• gluten-free
• refined-sugar-free
• banana
• chocolate
• fudgy
• high-protein