preheat the oven to 350ºf. line an 8x8 or 9 in baking pan with parchment paper.

make the brownie base: in a large bowl, whisk together the melted coconut oil, peanut butter, maple syrup, coconut sugar, eggs, vanilla, and cornstarch until smooth. add cocoa powder, almond flour, oat flour, salt, and baking soda. stir until well combined. spread evenly into the prepared pan.

make the cookie layer: in a separate bowl, whisk together peanut butter, melted coconut oil, coconut sugar, egg, dairy-free milk, and vanilla. stir in almond flour, oat flour, baking soda, and salt until a dough forms. fold in the chocolate chips. dollop spoonfuls over the brownie batter and gently spread to cover the top.

tent with foil: cover the pan with foil, tenting it so it doesn’t touch the batter — this prevents the top from over-browning before the center bakes through. this is very important.

bake at 350ºf for 30 minutes covered. then remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and the center has a slight jiggle but isn’t liquid. if you're using a 9 inch pan, reduce the baking time about 7 minutes.

cool completely in the pan for at least 1–2 hours to let the brookies set up and then another 30 minutes in the fridge. for super clean slices or a firmer texture, chill in the fridge for 2 hours before cutting. store in the fridge and warm up before serving.