A heavenly fusion of fudgy brownies and gooey chocolate chip cookies, crowned with roasted hazelnuts and melty chocolate chunks—these thick, bakery-style brookies are rich, nutty, and utterly irresistible. Perfect for those who can’t decide between a brownie and a cookie, this treat delivers the best of both worlds in every decadent bite.
Why You’ll Love This Recipe
This recipe brings together the dense richness of a brownie base with the soft chewiness of a cookie topping, finished with toasty hazelnuts and luxurious dark chocolate. Whether you follow a plant-based diet or simply love indulgent desserts, these brookies are made without refined flour or dairy and packed with wholesome ingredients. They’re ideal for entertaining, gifting, or treating yourself to something truly special.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie Base:
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup or agave
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup almond flour
- 1/4 cup oat flour
- 1/2 teaspoon vanilla extract
Cookie Layer:
- 1/4 cup peanut butter or almond butter
- 1/4 cup coconut sugar
- 1 tablespoon plant milk
- 1/2 teaspoon vanilla extract
- 1/4 cup oat flour
- 1/4 teaspoon baking soda
- 1/4 cup dark chocolate chunks
- 1/4 cup chopped roasted hazelnuts
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with parchment circles or silicone liners.
- In a mixing bowl, stir together all brownie base ingredients until smooth. Spoon about 2 tablespoons of the batter into the bottom of each muffin cup.
- In a separate bowl, mix together the nut butter, coconut sugar, plant milk, and vanilla. Add oat flour and baking soda, then fold in chocolate chunks and hazelnuts.
- Drop spoonfuls of the cookie dough onto the brownie layer and gently press to flatten slightly.
- Bake for 18–20 minutes, or until the cookie tops are golden and slightly firm.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 8–10 brookies
Prep time: 15 minutes
Bake time: 18–20 minutes
Total time: 35 minutes
Variations
- Nut-free version: Use sunflower seed butter and omit the hazelnuts.
- Extra chocolatey: Add more chocolate chunks or a swirl of chocolate ganache on top.
- Gluten-free: This recipe is naturally gluten-free if using certified gluten-free oat flour.
- Add fruit: Mix in dried cherries or raspberries for a fruity contrast.
- Mini brookies: Use a mini muffin pan for bite-sized treats and reduce baking time accordingly.
Storage/Reheating
Store brookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To reheat, warm in the microwave for 10–15 seconds to restore their gooey texture.
They can also be frozen for up to 2 months; thaw overnight or warm in the oven before serving.
FAQs
What are brookies?
Brookies are a hybrid dessert combining brownies and cookies in one baked treat.
Can I use regular flour instead of almond and oat flour?
Yes, you can substitute with all-purpose flour, but the texture will be slightly different.
Are these brookies vegan?
Yes, this recipe is completely plant-based and dairy-free.
Can I use another sweetener instead of maple syrup?
Agave syrup or honey (if not vegan) are good alternatives.
How do I know when the brookies are done?
The tops should be golden and slightly firm, and a toothpick inserted into the center should come out with a few moist crumbs.
Can I double the recipe?
Yes, double all ingredients and use two muffin tins or bake in a square pan for brookie bars.
Can I omit the hazelnuts?
Absolutely. You can leave them out or replace with other nuts or seeds.
Do I have to use muffin tins?
No, you can bake the brookies in a square pan and cut into bars after baking.
What type of chocolate chunks work best?
Dark chocolate chunks or chips with 60–70% cocoa provide a rich flavor without overwhelming sweetness.
Can I make these ahead of time?
Yes, they’re great for make-ahead. Store as directed and reheat slightly before serving if desired.
Conclusion
Double Chocolate Hazelnut Brookies are the ultimate indulgence for dessert lovers who crave both cookies and brownies in one bite. With their fudgy base, crisp cookie top, and layers of rich chocolate and roasted hazelnuts, these brookies are guaranteed to impress. Whether served at a gathering or enjoyed solo with a cup of coffee, they’re a memorable treat that brings joy to every occasion.
Print
Double Chocolate Hazelnut Brookies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 brookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Une fusion paradisiaque de brownies fondants et de biscuits aux pépites de chocolat fondants, couronnés de noisettes grillées et de morceaux de chocolat fondants : ces brookies épais de style boulangerie sont riches, noisetés et totalement irrésistibles.
Ingredients
- 1/2 tasse de compote de pommes non sucrée
- 1/2 tasse de sirop d’érable ou d’agave
- 1/4 tasse de poudre de cacao non sucrée
- 1/4 cuillère à café de sel
- 1/2 cuillère à café de bicarbonate de soude
- 1/2 tasse de farine d’amandes
- 1/4 tasse de farine d’avoine
- 1/2 cuillère à café d’extrait de vanille
- 1/4 tasse de beurre d’arachide ou de beurre d’amande
- 1/4 tasse de sucre de coco
- 1 cuillère à soupe de lait végétal
- 1/2 cuillère à café d’extrait de vanille
- 1/4 tasse de farine d’avoine
- 1/4 cuillère à café de bicarbonate de soude
- 1/4 tasse de morceaux de chocolat noir
- 1/4 tasse de noisettes grillées hachées
Instructions
- Préchauffer le four à 350 °F (175 °C) et chemiser un moule à muffins de cercles de papier sulfurisé ou de moules en silicone.
- Dans un saladier, mélangez tous les ingrédients de la base du brownie jusqu’à obtenir une consistance lisse. Déposez environ 2 cuillères à soupe de pâte au fond de chaque coupelle.
- Dans un autre bol, mélanger le beurre de noix, le sucre de coco, le lait et la vanille. Ajouter la farine d’avoine et le bicarbonate de soude, puis incorporer les pépites de chocolat et les noisettes.
- Déposez des cuillerées de pâte à biscuits sur la base du brownie et appuyez doucement pour aplatir légèrement.
- Cuire au four pendant 18 à 20 minutes, ou jusqu’à ce que le dessus des biscuits soit doré et légèrement ferme au toucher.
- Laisser refroidir dans le moule pendant 10 minutes avant de transférer sur une grille.
Notes
- Pour une version sans noix, utilisez du beurre de graines de tournesol et omettez les noisettes.
- Laissez refroidir brièvement la pâte à biscuits pour la manipuler plus facilement si elle est trop molle.
- Conserver dans un contenant hermétique jusqu’à 5 jours ou congeler pour une durée de conservation plus longue.
Nutrition
- Serving Size: 1 brookie
- Calories: 220
- Sugar: 12g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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