These beauties have been circulating around Pinterest for some time and I decided that an allergy friendly version was in order. I made these to be gluten free, dairy free, soy free and nut free. The brownie part does have eggs, but they could be substituted with egg substitute.
Adapted from Chocolate Chip Cookie Dough Brownies by Recipe Girl
2 ounces semi-sweetened baking chocolate, finely chopped
1/2 cup Earth Balance soy-free margarine
1 cup brown sugar
1 teaspoons GF vanilla extract
1 cup GF all purpose baking flour (I used BRM)
Preheat oven to 350. Line an 8×8 inch or 7×11 inch glass baking dish with foil, then spray the foil with non-stick cooking spray.
Make Brownies – In a glass mixing bowl, add the chopped chocolate, margarine and brown sugar. Melt in the microwave in 30 second intervals (mine took 1 minute), stirring every 30 seconds. Whisk in the eggs and vanilla and then the flour mix. Pour the batter into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle. Let cool for at least 1 hour before adding cookie dough on top.
Make Cookie Dough – In a stand mixer or mixing bowl, cream the margarine with the sugars. Then add the milk and vanilla and blend until smooth. Add the xanthum gum and brown rice flour and mix on low until batter forms. Gently fold in the chocolate chips.
Refrigerate until the brownies have cooled.
Make Cookie Brownies – Spoon and spread the cookie dough over the top of the cooled brownies. Chill in the fridge for at least 2 hours before cutting.
Makes 16 small or 9 large cookie-brownies.