PB Oatmeal Cookie Brookies
Two worlds have collided and formed something magical. I’ve heard of brookies before but really had no idea what a perfect dessert ‘bite’ they would be. A ‘brookie’ is a brownie topped with a cookie. Genius, right?!
My brookie is a whole wheat dark chocolate brownie with a oatmeal peanut butter cookie on top! Ummmm…my favorite combo, all in a perfect bite.
Dark Chocolate Whole Wheat Brownie
2 oz unsweetened chocolate
4 oz dark chocolate (85% dark), chopped
2 tbsp unsalted butter
1 c whole wheat white flour
1/4 c dark chocolate cocoa powder
1/4 tsp salt
1/4 tsp baking soda
4 large eggs
2 tbsp dark amber agave nectar
1/2 c greek yogurt (I used Chobani)
2 tsp vanilla extract
Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally. In a medium bowl, whisk together the flour, cocoa, salt, and baking soda. In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened. Scoop 2 tbsp into the bottom of the greased muffin pan. Top with 1 tbsp of the cookie dough.
Peanut Butter Oatmeal Cookie
1 c creamy peanut butter
2 tbsp honey
1 large egg
1/4 c oatmeal
In a bowl, combine the peanut butter and honey. Add the egg and the oatmeal and mix to combine. Scoop 1 tbsp of the cookie dough on top of the brownie dough.
Bake at 350 for 18-20 minutes.