Saturday, September 15, 2012

Chocolate Chip Cookie Dough Brownies

I almost always have cocoa powder in my pantry. It's a sad day when I run out and don't have an extra can ready to be opened. I used to always have baking chocolate too, but after our pantry moth infestation and subsequent pantry purge, I quit having extra bars lying around. The other day I was in desperate need of some chocolate, but the girls wanted chocolate chip cookies. I thought of making a mug cake, but I really wanted brownies. That's where these came in. I didn't have any chocolate bars, but I certainly had cocoa powder. And honestly, I think these are way better and much more chocolatey than the normal brownies I make. I think my go to brownie recipe has changed. Now I'll just have to wait until Uncle Eck comes back. He's the ultimate brownie taster, but he's in Mongolia until next summer.


The girls protested me making these because they ONLY wanted cookies, however after they tasted them, they were in heaven. All three girls love dark chocolate the best and of course they always want to eat all the cookie dough when we make chocolate chip cookies. These were the perfect meld of the two.


Cocoa Powder Brownies

1 1/4 cup sugar
1/4c butter
1/4c unsweetened applesauce
1/2 tsp salt
1 tsp vanilla
3/4 cup cocoa powder
1/2 tsp espresso powder (optional)
3 large eggs
3/4c gluten free flour blend
1/2 tsp xanthan gum
1 tsp baking powder
1c chocolate chips (optional, but awesome)

Preheat oven to 350 degrees. Line a 9" square pan or a 9x13" pan with parchment paper or foil, leaving an overhang to easily remove brownies from pan. Grease parchment paper or foil.

Melt butter and add sugar, salt and applesauce. Mix until sugar is mostly dissolved. Stir in cocoa and add eggs one at a time until mixture becomes glossy. Stir in flour, xanthan gum and baking powder. Once incorporated, stir in chocolate chips.

Pour batter into prepared pan and bake 32-35 minutes or until toothpick inserted into the center comes out clean or with a few crumbs attached. Let cool 15 minutes before cutting or cool completely before topping with cookie dough. I then keep them in the freezer.

Cookie Dough Topping

1/4 cup softened butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp vanilla extract
1/8 tsp salt
pinch of cinnamon
1c gluten free flour blend
1/8-1/4 cup milk
1/2 cup chocolate chips (mini ones work best, but aren't necessary. Mini M&Ms would be fun too)

Cream butter and sugars. Mix in vanilla and salt. Blend in flour and slowly add milk until a spreadable consistency is reached. Stir in chocolate chips. Chill for a few minutes before spreading on top of completely cooled brownies. Chill before cutting. Once again, they're best kept in the freezer.

*This eggless cookie dough also works well for homemade chocolate chip cookie dough ice cream and for just eating with a spoon. I think it tastes best chilled or slightly frozen, but it's good all the time.

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