Gluten Free Chocolate Chip Cookie Brownies
- Servings: 9-12
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
|Chocolate Chip Cookie Dough, you'll need 16 1 ounce dough balls|
|½ cup||Room Temperature Unsalted Butter|
|½ cup||White Sugar|
|½ cup||Packed Light Brown Sugar|
|½ cup||Oat Flour|
|⅓ cup||Brown Rice Flour|
|⅓ cup||Tapioca Flour|
|⅓ cup||Sweet Rice Flour|
|½ tsp||Xanthan Gum|
|½ tsp||Baking Soda|
|1 tsp||Hot Water|
|⅔ cup||Semi Sweet Chocolate Chips|
|1× 4 oz||Chopped 60% Ghiradelli Dark Chocolate Bar|
|½ cup||Unsalted Butter|
|4 oz||60% Cocoa Ghiradeli Bittersweet Chocolate Bar, roughly chopped|
|3 Tbsp||Hershey's Cocoa Powder|
|1 Tbsp||Canola Oil, or vegetable|
|¾ cup||Packed Light Brown Sugar|
|2 tsp||Gluten Free Vanilla|
|¼ cup||Brown Rice Flour|
|½ cup||Almond Flour|
|¼ tsp||Baking Soda|
|½ tsp||Fine Sea Salt|
Firstly, prepare the chocolate chip cookie dough fresh if you need to. You'll have extra dough, which you can just freeze in individual balls and save for future use:
1.Cream the butter with the white and brown sugar until light and fluffy.
2.Add the egg and the vanilla and mix until evenly distributed.
3.Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.
4.Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
5.Add the chocolate chips and the chopped chocolate and mix until well combined.
6.You'll want 16 approximately 1 ounce, or 2" across when flattened, cookie balls. place these on a sheet and freeze them while you make the brownies
To prepare the brownies:
1.Preheat oven to 350˚F and line an 8'' X 8'' pan with parchment and grease the sides.
2.Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine.
3.Beat the eggs in a mixer with a paddle until they are a bit frothy.
4.Add the sugar and the vanilla and beat until smooth.
5.Add the butter/chocolate mixture and beat until smooth.
6.Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.
7.Pour into the pan and smooth so it is even distributed throughout the pan.
8.Bake the brownies for 5-6 minutes.
9.Remove the brownies from the oven temporarily. Take the cookie dough from the freezer and place it on top of the brownies.
10.Put the brownies back in the oven, rotating half way through. The full baking time after adding the cookies will be about 35-40 minutes.
11.Bake until a toothpick comes out mostly clean (some crumbs are okay).
12.When pan is cool to the touch, flip the brownies out of the pan.
13.Cut into desired size, enjoy, and indulge! Try not to eat them all yourself! Enjoy the best of both desserts in one perfect bite.
When Justin and I lived in Philly, there were these brownies by BT Baking that were pretty much the greatest idea ever. They were Chocolate Chip Cookie Brownies. What could be better than that? I always keep some chocolate chip cookies frozen in individual balls in the freezer for cookie emergencies, which is the easiest way to make the cookie brownies. If you don't have chocolate chip cookies on hand, you'll have to make a small batch of chocolate chip cookies as well as a batch of brownies. And what makes these special is they're completely gluten free!! They combine crispy, chewy chocolate chip cookies with soft, rich, decadent brownies. They're the ultimate indulgence!