Cookie Dough Brownies

By á-45241

This recipe title says it all... Cookie Dough + Brownies = Scrumptiously delicious!

Ingredients

• 1 cup plus 2 tablespoons milk of choice (270g)
• 2 tablespoons ground flax (highly recommended so they don’t crumble) (11g) optiona
• 1/2 cup plus 3 tablespoons vegetable, coconut or olive oil (110g)
• 1 tablespoon pure vanilla extract (15g)
• 1 cup spelt, all-purpose, or Bob’s gf flour (120g)
• 1 cup unsweetened cacao or cocoa powder (80g)
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup brown sugar or packed 1/2 cup coconut sugar (115g)
• Only if using Bob’s gf flour, add 1/4 tsp xanthan gum
• 1/3 cup stevia baking blend, or 1/4 cup regular sugar
• 2/3 cup mini chocolate chips, optional
• 1 recipe of the following: Cookie Dough Dip, made the day after making the brownies

Details

Servings 35
Adapted from mail.aol.com

Preparation

Step 1

Preheat oven to 330 degrees fahrenheit.

Grease a 9×13" pan and set aside.

In a large mixing bowl, whisk together all liquid ingredients and the ground flax.

In a separate bowl, thoroughly combine all remaining ingredients except the cookie dough dip. Pour wet into dry, stir to combine, and pour into prepared pan.

Bake 16 minutes, or until mostly set. Brownies will look a little underdone when they come out, but that’s okay!

Let cool, then refrigerate overnight and the texture will firm up nicely. Once chilled and firm, make the cookie dough dip and spread it in a thin layer on top of the brownies.

Makes 30-35 brownies (35 the size of the ones in the photos). Store in the refrigerator for up to 4 days.