Description
Indulge in these rich and fudgy brownies with a delicious cinnamon cookie base.
Ingredients
Scale
- 1 bag Siete Cinnamon cookies
- 3 tbsp melted coconut oil
- 1 box/bag brownie mix of choice (prepared!)
- 1/2 cup almond flour
- 7 tbsp cacao powder
- 1/2 tsp baking soda
- 2 eggs, room temp
- 1/3 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/3 cup cashew or almond butter
- 3/4 cup chocolate chips
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 90 grams egg whites from carton
- 1/3 cup water
- 1/4 tsp cream of tartar
- 1 cup 100% pure maple syrup
- 1/4 cup honey
- 1 1/2 tsp vanilla extract
- pinch of sea salt
Instructions
- Line an 8×8 baking dish with parchment paper.
- Add the cookies and oil to a food processor. Process for a minute or so until a sandy-like texture. Press firmly into the bottom of the pan.
- If using a box/bagged brownie, prepare it according to the instructions.
- Homemade brownie recipe: Preheat oven to 350°F. In a large bowl, add the coconut oil and chocolate chips. Heat in 30-second increments in the microwave, stirring between each, until completely smooth.
- Add in the remaining wet ingredients, whisking well until completely smooth. Make sure the eggs are room temp to prevent solidifying the chocolate and oil.
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms and no large lumps remain.
- Spread the batter over the cookie base. Bake for 20-25 minutes, until set in the center. Use a toothpick to check or ensure it’s firm to touch. Don’t over-bake.
- Let the brownies cool completely. Refrigerate to speed this up (they get fudgier when chilled!).
- In the bowl of your stand mixer, whip the egg whites until frothy. Add in the cream of tartar and salt, then whip to soft peaks.
- As the egg whites are whipping, in a medium/large pot, combine water, honey, and maple syrup. Heat until it reaches 240°F.
- While the mixer is going on medium, slowly pour the syrup into the egg whites. Once fully incorporated, increase the speed and whip until thick and glossy.
- Add in the vanilla and whip for another minute.
- When the brownies are cooled, spread the egg white mixture evenly over the top.
- Store extra in a large jar or container. This marshmallow fluff is best within the first 3-4 days but will last up to 1 week at room temperature.
- Re-whip if necessary, though it usually holds up well.
- Refrigerate brownies for 15-20 minutes before slicing for cleaner cuts.
- Store in an air-tight container on the counter for 2-3 days, or refrigerate for longer storage.
Notes
- Ensure no grease residue in the bowl while whipping egg whites.
- Using a candy thermometer is recommended for syrup preparation.
- Chilling the brownies enhances their fudginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg