nuts or chocolate chips for sprinkling on top(*optional)
Instructions
Prepare an 8-inch cake pan (see Note 1) by lining with parchment or foil, or directly greasing the pan with a splash of oil.
Espresso Brownie Layer
Add nut butter, oil, and syrup to a microwave-safe mixing bowl. Melt in the microwave for about 15 seconds.
Combine the dry ingredients (oats, baking soda, flax, espresso powder, cocoa powder) together in a blender jar. Blend on high speed for a minute or until the oats and flax have been ground into a fine flour. (Skip this step if you're already using oat flour and ground flaxseed.)
Add the dry ingredients to the microwaved mixing bowl along with vanilla extract and plant milk. Mix thoroughly to combine.
Press evenly into the bottom of the prepared cake pan and slightly up the sides as well.
Cookie Layer
Repeat the steps from the Espresso Brownie Layer, using the ingredients for the Cookie Layer. Spread the cookie batter mixture evenly over the brownie layer in the cake pan.
Optional: press chocolate chips or chopped nuts into the top of the cookie layer.
Bake!
Bake at 350 °F (175 °C) for 25–28 minutes.
Let cool to room temperature before slicing (see Note 2).