Microwave Brookie (single serve)
Ingredients
For the Brownie Base:
- 3 Tbsp almond flour
- 1 tbsp tapioca starch
- 1 tbsp , cocoa powder
- 3 Tbsp dairy-free chocolate chips, melted (plus 1 tbsp to stir in the batter)
- 1 tbsp Refined coconut oil, melted
- 1 egg yolk
- 1 tbsp Full fat coconut milk
- Pinch of salt
- Splash of vanilla extract
For the Cookie Topping:
- 3 tbsp almond flour
- 1 tbsp tapioca starch
- 1/2 tbsp Canned coconut milk
- 3 tbsp coconut or maple sugar
- 3 tbsp Mini dairy-free chocolate chips
- 1/4 tsp baking powder
Instructions
Make the Brownie Base:
- In a microwave-safe mug, melt the chocolate chips and coconut oil together. Stir until smooth. No mi
- Add the almond flour, egg yolk, maple syrup, coconut milk, cocoa powder, salt, and vanilla to the melted chocolate mixture. Stir until fully incorporated.
- Microwave the brownie base for about 15 seconds until just set.
Make the Cookie Topping:
- In a small bowl, mix the almond flour, tapioca starch, baking powder, coconut milk, and coconut or raw cane sugar until a dough forms — you can use your hands to help it come together. Add more milk 1 tsp at a time as needed to thin out.
Add the Cookie Layer:
- Gently spread the cookie dough on top of the microwaved brownie base.
Microwave Again:
- Microwave for another 30-45seconds (depending on heat setting— microwaves vary) , checking at intervals to ensure it doesn’t overcook.
Enjoy:
- Allow the brookie to cool for a couple of minutes. Optionally, top with more chocolate choseor a scoop of dairy-free ice cream.
Tried this recipe?Let us know how it was!