A delicious combination of a chocolate chip cookie and brownie that is macro-friendly and low in sugar. This recipe incorporates a unique twist using pumpkin puree for added moisture and flavor.
1: Preheat your oven to 350°F.
2: Mix together the brownie mix and pumpkin purée in a large bowl.
3: Transfer the brownie mixture to a 9" baking dish lined with parchment paper and set in the fridge while prepping the cookies.
4: For the cookies, mix the dry ingredients (oat flour and baking powder) and wet ingredients (peanut butter, applesauce and honey) separately.
5: Add the wet and dry cookie ingredients together and fold in the chocolate chips last.
6: Roll the cookie dough into mini balls and put them in the freezer to firm up for 20 minutes.
7: Remove from freezer and gently press down each mini cookie dough ball with a fork to flatten.
8: Remove the brownie batter from the fridge and top with the flattened cookie dough balls.
9: Bake for 20 minutes.
10: Enjoy your brookie!
