Gluten Free Brookies

• ½ cup - coconut oil
• 1 cup - coconut sugar
• 1 cup - dark chocolate chips
• 2  - eggs
• 2 tablespoons - cocoa powder
• 1 tsp - vanilla extract
• ¼ cup - tapioca flour
• ⅛ Pinch - sea salt
• ¼ cup - coconut sugar
• ¼ cup - melted coconut oil
• ¾ cup - almond flour
• 1 tsp - vanilla extract
• ½ cup - dark chocolate chips
• 1  - egg
• ⅛ Pinch - sea salt
• ½ tsp - baking soda

Instructions

1. First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
2. Make the brownie layer first. In a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
3. In a microwave safe dish, melt the coconut oil. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
4. Next, pour melted chocolate mixture into stand mixer and beat until combined.
5. Sift the cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
6. Next, fold in extra chocolate chips if desired and pour into baking pan.
7. Make the cookie dough next. Add the coconut oil and coconut sugar to your mixing bowl or KitchenAid and mix. Once combined, add all remaining ingredients except chocolate chips.
8. Fold in the chocolate chips.
9. Drop dollops of cookie dough into the brownie batter. Gently push down.
10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Finally, remove the pan from the oven. Allow the brookies to fully cool before slicing and serving.