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(Makes 20)


For the Brownie Base

(12) Scoops of either the 500mg/1000mg Nano- Infused Shoogies Agave Powder

(Same potency, just in different jars!)

2/3 cup + 1 tbsp Baking Cane Sugar 

3/4 cup butter, softened

1/2 cup unsweetened baking chocolate, shaved

3/4 cup pure cane sugar

3 large eggs, room temperature

1 tbsp vanilla extract

1/2 cup milk chocolate chips

1/2 tsp salt

2 tbsp unsweetened cocoa powder

1 cup all-purpose flour

3/4 cup candied pecans

For the Cookie Top

(7) Scoops of either the 500mg/1000mg Nano- Infused Shoogies Agave Powder


1/3 cup Baking Cane Sugar 

1/2 cup grass fed butter, melted

1/2 cup light brown sugar packed

1 large egg, room temperature

1 tsp vanilla extract

1 tsp maple syrup

1/2 tsp baking soda

1/2 tsp salt

1 cup + 1 tsp all-purpose flour

1/2 cup cocoa powder

1 1/2 cups semi-sweet chocolate chunks

Make the Brownies 

  1. Preheat oven to 340°F

  2. Line a 9×13” pan with parchment paper and spray with cooking spray

  3. Combine Shoogies and cane sugar

  4. Sift together flour and cocoa powder

  5. Place the baking chocolate and butter in a medium, glass bowl

  6. Place bowl over a pot with just boiled water. Mix until chocolate/butter mixture is smooth (make sure not to get any water in the mix)

    • You can also microwave the mixture for 2-3 minutes, stopping every 20 seconds to stir until melted and smooth

  7. Add sugar mixture and combine

  8. Mix in eggs and vanilla extract

  9. Slowly add cocoa/flour to wet mix and combine

  10. Add candied pecans

Make the Cookie Topper

  1. In a stand mixer, fitted with the paddle attachment, cream butter with cane and brown sugars

  2. Add in egg, vanilla extract and maple syrup

  3. Combine flour, cocoa powder, baking soda and salt

  4. Slowly add dry mixture to butter mixture

  5. Add chocolate chunks

Made With

Shoogies Agave Powder

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Combine the Brownies and Cookies

  1. Spread brownie batter in prepared pan

  2. Prepare a piece of parchment paper to accommodate 20 cookie balls (this makes it easier to insure each cookie is equal in size before you set them on top of the brownie mix)

  3. Scoop cookie dough onto parchment paper into 20 equal dough balls and press to flatten to 1/2” thick

  4. Transfer flattened cookie dough balls to top of brownie batter. Lay them close together. They will melt into each other but give you visual  cut lines when it’s time to serve

  5. Bake for 35-40 minutes until the cookie top is golden brown

  6. Let cool for 15-20 minutes then cut into 20 equal pieces


By: JeffThe420Chef

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