The Dessert: Brookies

At Cooking Curated, I share three recipes each week: one baked bite that can be devoured any time of day, one dinner option, and one scrumptious dessert! In order to provide more detailed tips for each recipe, I am going to send the three recommendations separately throughout the week: one on Sunday, one on Tuesday, and one on Thursday! Let me know what you think about this format. 

Today I am sharing my dessert recommendation for this week- a recipe for Keto brookies (yes, a brownie and a cookie in one)!

I was so excited to hear that many of you tried last week’s recommended recipes- the Liz Moody chocolate chip cookies in particular were a hit! Remember to send me a picture if you try any recipes I suggest, and don’t hesitate to email or DM me questions while you’re baking. Please follow me on my new instagram account, @cooking_curated, to see what recipes I am currently testing! 

The Dessert: Hey Keto Mama’s Brookies

• This recipe is a low-carb, gluten and sugar-free spin on the brownie-cookie combo. If you’re a fan of brownies with a cakey (rather than fudgey) texture- then this recipe is for you!

• Tips:

  1. Brownies are easy to overbake. To avoid this, begin checking them about 5-10 minutes before the recipe suggests. When you insert a fork into the middle of a brownie and it comes out with a few moist crumbs, remove from the oven. If the fork comes out clean, the brownies are already overdone.

  2. Brownies should cool for AT LEAST 30 minutes and up to two hours. You can throw them in the fridge to speed up the process.

  3. If you do not like the taste of monk fruit or erythritol, use coconut sugar instead (see ingredients list for instructions on making powdered coconut sugar!)

  4. Brownie batter can be sticky, so spray a spoon or a rubber spatula with avocado or coconut oil and use that to press the batter into the pan. 

  5. Baking a full batch of brownies can yield too many leftovers, so try making 1/2 or 1/4 of the recipe and putting the batter into muffin tins! You do not need to change the recipe at all; just spray the tin liberally with oil and begin checking the brownies after 15 minutes in the oven.

The Modifications:

The Ingredients:

Below, I’ve included links to ingredients called for in this recipe that may be new to you! All of the ingredients can be found at Whole Foods and most can be found at other local grocery chains. 

Powdered erythritol (Low-carb replacement for confectioner’s sugar)

• Powdered monk fruit or powdered erythritol will both work 

• If you are Paleo or do not like the taste of monk fruit/ erythritol, try making your own powdered coconut sugar

Brown erythritol (Low-carb replacement for brown sugar)

• Lakanto Golden or classic monk fruit sweetener 

• Swerve brown erythritol

• Coconut sugar (Paleo and refined-sugar free replacement for brown sugar)

Flours Etc.

• Almond flour can be purchased at any grocery store or on Amazon (any brand works)

Fats

• Pasture raised, grass-fed butter

• Coconut oil can be purchased at any grocery store or on Amazon (any brand works)

Add-Ins

• Stevia-sweetened chocolate chips (Keto/Paleo friendly chocolate chip substitute)