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In the realm of low-carb desserts, few creations are as indulgent and satisfying as Keto Brookies Brownie Cookie Bars. These bars are a harmonious blend of two beloved treats: the rich, fudgy texture of brownies and the chewy goodness of cookies. This delightful combination offers the perfect balance of flavors and textures, allowing you to indulge your sweet tooth without the guilt associated with traditional sweets. With their decadent layers, Keto Brookies are not just a dessert; they are an experience that caters to those who are following a ketogenic lifestyle.

Keto Brookies Brownie Cookie Bars

Indulge in the delicious world of low-carb desserts with Keto Brookies Brownie Cookie Bars! These delightful treats combine the rich, fudgy goodness of brownies with the chewy texture of cookies, creating an irresistible dessert without guilt. Ideal for anyone on a ketogenic diet, this guide details the step-by-step process of making these bars, highlighting healthy ingredients like almond flour and erythritol. Enjoy the perfect blend of flavors while sticking to your dietary goals!
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Ingredients
  

For the Brownie Layer:

1 cup almond flour

1/2 cup unsweetened cocoa powder

1/2 cup erythritol (or your preferred keto sweetener)

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 cup sugar-free chocolate chips

For the Cookie Layer:

1 cup almond flour

1/2 cup erythritol

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/2 cup sugar-free chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.

    Prepare the Brownie Layer:

      - In a medium mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well.

        - Add the melted butter, eggs, and vanilla extract to the dry ingredients. Stir until fully combined, then fold in the sugar-free chocolate chips.

          - Spread the brownie mixture evenly in the prepared baking pan.

            Prepare the Cookie Layer:

              - In another mixing bowl, whisk together the almond flour, erythritol, baking soda, and salt.

                - In a separate bowl, cream the softened butter with an electric mixer until light and fluffy. Add the egg and vanilla extract, mixing until incorporated.

                  - Gradually add the dry mixture to the creamed butter, mixing until a dough forms. Fold in the sugar-free chocolate chips.

                    Assemble the Bars:

                      - Spoon dollops of the cookie dough over the brownie layer in the baking pan. Gently spread the cookie layer using a spatula, but leaving some brownie visible for that swirled effect.

                        Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

                          Cool and Serve: Once done, remove from the oven and let the brookies cool in the pan for at least 15 minutes before slicing them into squares. Enjoy your delicious keto treat!

                            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 16 bars