Sugar-free Halloween brookies! Rich, fudgy dark chocolate brownie layered over sweet and salty peanut butter cookie dough. Very decadent, guilt-free. Or, at least crazy blood sugar spike free! If you feel like you’re missing out because you can’t (or shouldn’t) eat Halloween candy this year, make these. You won’t be disappointed. The top layer is dyed black and the bottom is dyed orange, to be festive for spooky season. Not Halloween? Not into food coloring? Just leave it out, then these are perfect for any time of the year.
If you add sprinkles on top, these have about 2 grams of sugar each. If you leave them off, or manage to find sugar-free sprinkles, each brookie has less than 1 gram of sugar. The only sugar-containing sweetener in these is a tiny bit of molasses in the cookie layer, to make them taste like they contain brown sugar. Blackstrap molasses has a pretty low glycemic index, so don’t worry about it. I recommend using allulose for this recipe. I’ve found it causes less GI distress than erythritol or xylitol. I also think it tastes the most like sugar. But, really you can use whatever sugar-free sweetener you like that measures cup for cup like sugar.
These brookies are not particularly low-carb, but they do contain “slow” carbs. The recipe calls for chickpea flour and whole wheat flour, both of which have a good amount of fiber, especially chickpea flour. Chickpeas have a pretty low glycemic index and many health benefits. https://wb.md/372FzwH You’d never know these had chickpea flour in them. These are delicious, they don’t taste weird or healthy! The bottom line is, these taste like a normal dessert but they won’t spike your blood sugar as much as a regular brownie. Don’t eat the raw dough or batter though, as tempting as it may be. Raw chickpea flour has a nasty, bitter flavor.
This recipe makes 24 sugar-free Halloween brookies, so it’s a great recipe for entertaining or bringing to a party.
Sugar-Free Halloween Brookies
Ingredients
Dark Chocolate Brownie Batter
Peanut Butter Cookie Dough
Instructions
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Preheat your oven to 350°F
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Grease a 9 by 13 inch pyrex baking dish (or equivalent). Pro-tip, use the wrappers from the sticks of butter to grease the pan!
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Get out two large bowls, place 1/2 a cup (1 stick) of softened butter in each bowl.
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In one bowl add 1/2 cup of oil. This will be the brownie bowl and from this point forward will be referred to as such.
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In the other bowl, add 1 cup of peanut butter. This, obviously, will be the peanut butter cookie bowl.
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Melt the butter in the brownie bowl and add the cocoa powder. Mix well with a wooden spoon or a rubber spatula.
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In the peanut butter cookie bowl, add the allulose, molasses, and vanilla extract. Mix well with a wooden spoon or a rubber spatula.
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Add 3 eggs to the brownie bowl and 2 eggs to the peanut butter cookie bowl and mix both well.
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Add a quarter cup of coffee to the brownie bowl and mix.
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Then to the brownie bowl add 1/3 cup each of whole wheat flour and chickpea flour as well as the baking powder, salt, food coloring, and chocolate chips. Mix well.
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To the peanut butter cookie bowl add 1 cup of chickpea flour and a 1/2 cup of whole wheat flour as well as the baking soda, salt, and the food coloring. Mix well.
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Press the cookie dough evenly into the pan.
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Spread the brownie batter over top, covering all of the cookie dough.
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If you're adding sprinkles, sprinkle them over the top.
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Place in the oven and bake for 50 minutes.
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Enjoy!
