Brookies

5/7/2025

Recipe text

5/7/2025 11:08:35 pm

Brookies

pictured on page 50

3 hours 45 minutes |

Makes 8 brookies

If on the one hand you fancy a brownie, but on the other you crave a cookie, I say put those hands together! Make a double batch-these babies won't last long.

2 medium sweet potatoes, unpeeled (1 lb. total)

1½ cups oat flour

¼ cup unsweetened cocoa powder

5 Tbsp. pure maple syrup

2 tsp. baking powder

2 tsp. pure vanilla extract Sea salt

1 ripe banana, peeled and cut up

6 pitted Medjool dates

1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)

¼ cup peanut butter powder

½ cup vegan chocolate chips (optional)

1. For brownie layer, preheat oven to 425°F. Line a baking sheet with parchment paper. Pierce the sweet potatoes a few times with a fork. Place on the prepared baking sheet. Bake 50 minutes or until very soft and squishy. When cool enough to handle, peel and discard the skins. Place the sweet potato pulp in a medium bowl; mash with a potato masher until smooth. You should have about 1% cups. Reduce oven temperature to 350°F.

2. Add cup of the oat flour, the cocoa powder, 3 Tbsp. of the maple syrup, 1 tsp. of the baking powder, 1 tsp. of the vanilla, and a dash salt to bowl with sweet potatoes; mix well.

3. For cookie layer, in a food processor combine banana and dates. Process until nearly smooth. Add chickpeas, peanut butter powder, a dash salt, and the remaining ½ cup oat flour, 2 Tbsp. maple syrup, 1 tsp. baking powder, and 1 tsp. vanilla. Process just until a dough forms. Stir in chocolate chips (if using).

4. Line an 8-inch square baking pan with parchment paper. Spread the brownie batter evenly in the prepared pan. Drop the cookie dough by spoonfuls on top and smooth it out to an even layer.

5. Bake 45 minutes. Cool 1 hour on a wire rack. Using the parchment paper, lift brookies from pan and transfer to wire rack. Remove parchment paper.

Cool completely before cutting into bars. Store in an airtight container up to 5 days.

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Brookies

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