Healthier Two-Toned Cookie Brownie Bars

Cookie + brownie? Yes, all the way. I mean, how could you not want this?

Ever since I was young, I was obsessed with all things that were essentially a layer of cookie + a layer of brownie (aka. slutty brownies), so recently I got thinking - how could I make something similar out of whole(r) food ingredients?

So I turned to my favourite go-to ingredients and whipped up this delicious batch of cookie dough come brownie come banana bread. Basically the epitome of delicious. It has all the elements - crunchy, chewy, soft, nutty, chocolatey and not too sweet at all! I've recently been all into sweet treats that aren't overly sugary because as I said, I've been really enjoying savoury foods a lot lately, but that doesn't mean the sweet tooth doesn't strike. And when it does, I don't need something over-the-top sweet to curb those cravings.

The cookie layer is like a softer, fluffier blondie with a tinge of banana bread feel while the brownie "blobs", as I like to call them, are reminiscent of a baked version of a chewy date-based brownie. For me, this combination is everything I could dream of.
The great thing about these is that they hit the spot anytime you want something sweet, yet are healthy enough for breakfast, light enough for an afternoon snack and decadent enough for dessert. You'd better be convinced by this point!

Don't let the long-looking ingredient or instruction list dissuade you. These are actually super easy to throw together (mostly all down in a food processor/blender) and taste absolutely incredible!

For the cookie layer:
1 cup rolled oats
1/2 cup coconut flakes
1/2 cup blanched almonds
2 tbsp plain flour
1 tsp cinnamon
1/4 tsp baking soda
pinch of salt
1/4 cup coconut oil, melted
1 egg
1/3 cup honey
1 tsp pure vanilla extract
1 banana, mashed
1/3 cup dark chocolate chips

For the brownie "blobs"
1/4 cup cocoa or cacao powder
1/2 tsp pure vanilla extract
8 pitted medjool dates - soak them in hot water for 10 minutes if they are quite dry
1/4 cup almond flour
2 eggs
3 tbsp coconut oil
1/3 tsp baking soda
pinch of salt

For the blondie layer:
In a food processor or high-speed blender, pulse the oats, coconut flakes and almonds until they turn into a coarse flour. Pour the mixture into a medium-sized bowl and stir in the plain flour, cinnamon, baking soda and salt.

In a separate, smaller bowl, whisk together the coconut oil, egg, mashed banana, vanilla and honey. Pour the wet ingredients into the dry and mix until just combined.

Fold in the chocolate chips.

For the brownie "blobs":
In the same food processor or blender (no need to wash out!), blend together all the ingredients until a mostly smooth (thick!) paste-y mixture forms, remembering to drain the dates first if you had previously soaked them.

Putting it together:
Preheat the oven to 170°C and line a standard square baking dish with parchment paper. 

Pour in the blondie layer. Spoon big dollops of the date brownie layer across the blondie layer, making sure to leave space between the dollops so the blondie layer shows through.

Place the dish in the oven for 25 or until a toothpick inserted in the blondie layer comes out clean. It should be a gorgeous golden brown on top, too!

Remove from the oven and cool in the dish for 15 minutes, then carefully transfer to a wire rack to cool completely.

It is essential that you wait until it is completely cool to get nice squares, else it may crumble. That's not to say digging in immediately is not allowed! Who needs perfect squares anyway?

Grab your favourite drink alongside for sipping and/or dunking and as always, enjoy!

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