Pumpkin Spice Brookies

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! 
7. Store in an airtight container to keep your delicious bars fresh for later! Refrigerate or freeze for longer storage.