To make the brownie layer, melt the butter and chocolate over low heat in a saucepan, stirring frequently and keeping a close eye so it doesn’t burn.
Once melted remove from the heat and stir in the cacao powder, sugar and almond flour until combined. Let cool for a few minutes before stirring in the eggs.
Pour into the lined baking tray and top with dollops of the cookie dough.
Bake for 18-20 minutes, covering the top with tin foil for the last 5 minutes so the cookie doesn’t burn.
Let cool completely before cutting into slices. Note - you can place it in the fridge towards the end to speed up cooling, and that also makes them even fudgier!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/brownie-cookie-drip-gluten-free-low-carb