Cookie Brownies

• servings: 9 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

6 tbsp unsalted butter (melted)

¾ cup coconut sugar (or light brown sugar)

1 egg

1 tsp vanilla extract

1 ½ cups gluten free flour (see note)

½ tsp baking soda

½ tsp sea salt

⅔ cup dark chocolate chips

1 stick unsalted butter (melted)

1 cup coconut sugar (or light brown sugar)

2 eggs

2 tsp vanilla extract

½ cup dark cocoa powder

½ cup gluten free flour (see note)

½ cup dark chocolate chips

Directions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.

Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.

To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.

Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.

To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.

Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Nutrition

• Calories: 383 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Cholesterol: 75 mg
• Sodium: 275 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 6 g
• Total Sugars: 22 g
• Protein: 6 g