Entirely Gluten Free Chocolate Chip Cookie Brownies

that was a mouthful!

Yield: 9 big square pieces

You will need:

For the cookies:

  • 1 cup King Arthur’s Gluten Free Measure for Measure flour
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup chocolate chips

For the brownies:

  • 3/4 cup King Arthur’s Gluten Free Measure for Measure flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1/2 cup butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • pinch of salt

Directions:

  • Preheat the oven to 350 degrees and line a 9×9 pan with parchment paper. This proved to be easier for me when it came time to cut rather than greasing the pan with butter.
  • Let’s start with the brownie batter! In a microwave safe bowl, melt the butter and combine it with the sugar in a large bowl. Next add in the rest of the wet ingredients and mix. Then add in the dry ingredients and mix, you don’t want any clumps of unmixed batter.
  • Now time for the cookie dough. In a large bowl cream the butter and sugar. Add in the vanilla and the egg and mix. Then add in the rest of the ingredients and mix until a ball of dough begins to form. Add in the chocolate chips and mix again.
  • For assembling, I pour the brownie batter in the pan first. Then I break off pieces of cookie dough and scatter them on top of the brownie batter until I run out of dough.
  • Bake in the oven for 35 minutes. Remove the pan from the oven and place aluminum foil over the top. Put the pan back in the oven for 10 minutes to finish baking without letting the surface get too golden brown.
  • Remove from the oven and let cool for 30 minutes before trying to cut them.
  • When done cooling, cut and enjoy!

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