Gluten Free Chocolate Chip Cookie Dough Brownies

By weavincanuck

Ingredients

• brownie ingredients:
• 7 oz. semisweet chocolate, chopped (Enjoy Life® Foods Chocolate Chips)
• 8 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
• 1 cup brown sugar, packed
• 3 large eggs
• 2 tsp. pure vanilla extract
• 1 cup gfJules™ Gluten-Free All-Purpose Flour
• 2 Tbs. cocoa powder
• 1 tsp. sea salt
• 1 tsp. baking powder
• cookie dough ingredients:
• 1/2 cup granulated cane sugar
• 1 cup brown sugar, packed
• 8 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
• 8 Tbs. shortening or coconut oil (Earth Balance® Shortening Sticks)
• 1/4 cup milk, dairy or non-dairy
• 1 tsp. pure vanilla extract
• 1 3/4 cup gfJules™ Gluten-Free All-Purpose Flour
• 3/4 tsp. sea salt
• 3/4 cup chocolate chips (Enjoy Life® Foods Chocolate Chips)
• chocolate ingredients:
• 7 oz. semisweet chocolate chips (Enjoy Life® Foods Chocolate Chips)
• 1/4 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)

Details

Servings 50
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 350 F (static) or 325 F (convection). Line the bottom and sides of a 9×13 baking pan with lightly oiled aluminum foil.

Prepare a double boiler or a pan seated on top of another with 1 inch of water in the bottom. Bring the water to a boil, then lower the heat and add the chocolate and butter for the brownies. Stir until melted and smooth. Remove from the heat and whisk in the brown sugar to dissolve. Stir in eggs and vanilla until incorporated.

In a separate bowl, whisk together dry ingredients for the brownies. Slowly stir into the melted chocolate mixture until fully mixed. Spread evenly into lined pan and bake for 18 minutes, or until a toothpick inserted into the center comes out clean. The brownies should be thin, but still soft and the tops may be slightly crackled.

Remove to cool on a wire rack, then remove from the pan in foil after cooling 10 minutes.

Begin preparing the cookie dough while the brownies are cooking.

In a large mixing bowl, cream sugars, butter and shortening until fluffy. Mix in milk and vanilla extract. Slowly add flour and salt until fully incorporated. Stir in chocolate chips. Cover and refrigerate until ready to add.

Once the brownies have cooled, remove from foil and place on a platter or tray. Spread the cookie dough evenly across the top of the brownie layer. If it is particularly hot in your kitchen, refrigerate while preparing the chocolate topping.

In a small double boiler or a microwave-safe bowl, stir together and slowly melt chocolate and butter until smooth. Spread thinly over top of the cookie dough layer.

Allow the chocolate to set at room temperature or in the refrigerator if necessary.

Once set, cut into squares and serve — preferably to others, lest you eat the whole pan yourself.

Makes 50-60 Cookie Dough-Brownies, depending on the size of the squares.