Pumpkin Spice Brookie

Ingredients:

• 1 Cassavaberry Pumpkin Spice Brownie Mix

  • 1/4 cup water

  • 1 tsp vanilla

  • 2 tbsp coconut oil, melted 

• 1 Cassavaberry Chocolate Chip Cookie Mix

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil, melted and lukewarm (not hot, so it doesn’t melt the chips)

  • 1/2 tsp vanilla extract

  • 1 1/2 tbsp water

Instructions:

1. Preheat oven to 350°F. Grease or line a 9x13" baking pan with parchment paper.

2. Make the brownie batter: In a medium bowl, combine pumpkin spice brownie mix with 1/4 cup water, 1 tsp vanilla, and 2 tbsp melted coconut oil. Stir until smooth. Spread evenly into the prepared pan.

3. Make the cookie dough: In a separate bowl, mix together the chocolate chip cookie mix, maple syrup, 1/4 cup melted coconut oil, vanilla, and water. Stir until well combined. Let the dough rest for 10 minutes, then stir again.

4. Assemble the brookies: Drop spoonfuls of cookie dough over the brownie batter. Use a spatula to spread and fill in gaps, creating an even layer.

5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.

6. Cool completely before cutting into squares. Enjoy the fudgy, chocolatey, pumpkin-spiced goodness! 🎃✨