NOTES:u003cbru003e-You can make these into bars by baking them in a 9 x 9 or 11 x 7 baking dish u003cbru003e-I have not tested any other flour substitutes for this recipe!
-1 Preheat oven to 350 F.
-1 Starting with the brownie layer, whisk together the egg, almond butter, maple syrup and coconut sugar in a medium sized bowl. If your almond butter is nearing the end of the jar and isn't smooth, I recommend using a blender for this step so everything gets fully incorporated.
-1 Add in the cocoa powder, baking soda and salt and mix until well combined.
-1 Flatten batter into a greased or parchment lined 9u0022 pie dish or 11 x 7 baking dish and set aside.
-1 Rinse your bowl and whisk together the egg, olive oil, coconut sugar and vanilla for the cookie layer.
-1 Pour in the almond flour, oat flour, baking soda, salt and chocolate chips. Mix well.
-1 Scoop over the brownie layer and flatten down.
-1 Bake for about 30-35, until the top is browned and a toothpick comes out clean. For more of an under-baked texture, bake for 25-30 minutes. Baking times will vary depending on dish type and size, so I suggest checking it after 25 minutes.
-1 Let cool completely before slicing. If baking in a pie dish, I recommend spooning your servings onto a plate.
-1 Store leftovers in an air-tight container for up to 1 week.
-1 You can freeze the pie whole or cut into pieces for up to 3 months. I suggest letting it thaw out the night before, and warming it in the oven for 5 minutes before serving.
