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Brookies are the ultimate dessert, combining two classics: Brownies and cookies. It doesn’t get much better than that! Or does it?
These brookies are made grain free (Gluten Free and Paleo friends rejoice!) in a muffin tin. Black beans and almond flour make these brookies a guilt free & gluten free treat to enjoy any time of day! Can be made Paleo with an easy substitution.
Anyone else feel like beans are making a comeback lately? I have always loved beans. My friends like to make fun of me because I panic stocked up on cans baked beans at the start of the pandemic in March 2020. What can I say, beans are delicious! However, it seems like everyone is trying to incorporate more beans into their diet lately. Whether it is due to the growing plant-based diet or for other health reasons, I am here for it! I have tried to incorporate more beans into my diet recently because they are a great source of protein and fiber. I used O Organics brand black beans in the brownie portion of this recipe and the label reads that one 1/2 cup serving of black beans contains 7g protein and 5g fiber! A true plant-based superfood.
The healthiness does not end with beans. The cookie part is healthy too! Made with almond flour and peanut butter, these brookies are loaded with protein and fiber! Each brookie contains 7g of protein and 3g fiber. Note- you can make paleo by subbing the peanut butter for a paleo nut butter. I used maple syrup to replace sugar in both recipes. For the chocolate chips I used Enjoy Life Semi-Sweet Mini Chips. I prefer Enjoy Life because their chips are Allergy Friendly and do not contain any dairy. The miniature size of these chips are perfect for these cups, however feel free to use any size or type of chocolate chips. The more the merrier!
“Why the muffin tin?” you ask. Does anyone else feel like when they make something in their 8×8 pan they end up eating half of it immediately? It starts with a taste test. Then a sliver, and another sliver, and another until the pan is 1/2 eaten. The pre-portioned muffin tin size makes grazing more controlled because the brookies are already in 12 equal sized portions. The muffin tin also makes serving a breeze! Once the brookies are cooled just pop them out and toss them in a bag or Tupperware container. Lastly, the muffin tin significantly decreases cooking time and ensures even cooking throughout all of the brookies.
Start by adding black beans (drained and rinsed thoroughly) to a food processor or blender. Then add all remaining brownie ingredients EXCEPT for chocolate chips. Blend until combined & smooth. Next, scoop brownie batter evenly into a greased 12-muffin tin. I used Trader Joe’s Coconut Oil spray to grease my pan. Once brownie batter has been evenly dispersed sprinkle 3 tablespoons of chocolate chips evenly across all brownies. This may not seem like a lot, but we will be adding more chips in the cookies as well. Feel free to add more to the brownies if you would like!
In a separate mixing bowl add all cookie ingredients and mix with a spoon or fork until combined. Start by scooping the cookie dough with a tablespoon and plopping (is there another word to better describe this action?) in the middle of each brookie. Continue scooping into the tins until all dough has been used. Pop in the oven at 350 for 18 minutes, or until brookies are cooked through. You may start to see the top of the cookie begin to brown.
Allow to cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days. Enjoy!
Grain Free Brookie Cups
Ingredients
General
- Cooking Spray
For the Brownies
- 1 15 oz can of black beans (drained and rinsed thoroughly)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (or cooking oil of choice)
- 1/4 cup cocoa powder
- 2 eggs
- 1 teaspoon baking powder
- 3 tablespoons chocolate chips
- 1/2 teaspoon cinnamon
- 4 teaspoons almond flour
For the Cookies
- 1 cup almond flour (almond meal will work as well)
- 1/4 cup creamy peanut butter (or other nut butter of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 egg
- 1/3 cup maple syrup
- 3 tablespoons chocolate chips
Instructions
- Preheat oven to 350.
- Grease muffin tin with cooking spray. I used Trader Joe's coconut oil spray.
- Add drained & rinsed black beans to a blender or food processor. Add all remaining brownie ingredients EXCEPT for chocolate chips.
- Blend until combined and smooth.
- Scoop brownie batter evenly between 12 greased muffin cups.
- Sprinkle a total of 2 tablespoons of chocolate chips evenly across all brownies (add more chips to taste).
- In a separate mixing bowl combine all cookie ingredients and stir with a spoon until combined.
- Scoop cookie dough on top of each brownie using a tablespoon measuring spoon until all dough is even across the brownies.
- Cook at 350 for 18 minutes or until brookies are done. The tops of the cookies may begin to brown.
- Allow to cool for 10 minutes before removing from muffin tins. Enjoy!
