Hi Hello Hi and welcome back to my little space on the web or if you’re new here then hello, I hope you decide to stick around (and please click subscribe to have my posts land directly in your inbox). If you’re looking for irresistible chocolate brownies then I can confirm that you’re in the right place.
If you follow me on Instagram (you can follow me here if you aren’t already) you’ll be well aware that I have an insatiable sweet tooth… Oh and by the way these brownies are super easy to make dairy free too, with only a few simple tweaks.
These brownies are by no means healthy or particularly nutritious, however they are perfect for a treat and create enough to share with friends or family (that is if you’re happy to share).
This is a recipe that I really wanted to share with you as it’s perfect, in my opinion for those with intolerances or allergies similarly to my fluffy pancake recipe.
It’s taken me a long long time to create a brownie recipe which isn’t dry, unlike many gluten free chocolate recipes I’ve tried in the past. There are a few steps that really help retain moisture, which I believe makes all the difference. After all, nobody wants to eat dry brownies, do they?
Surprisingly, the most difficult part of the blog writing and recipe developing process was not eating all the brownies in the first place. Not only are they rather sickly, but they are also rather moreish, and once you start eating them it’s hard to stop. (Note I mentioned sharing them earlier on in the post – it’s a bit of a catch 22 situation.)
Anywaaaaay that’s enough of me rambling about the how good these cookie dough chocolate brownies are, you probably want the recipe so you can see for yourself…
Irresistible gluten free cookie dough chocolate brownie recipe
Ingredients: (Makes 16 large brownies)
For the Brownie
- 6 Medium eggs
- 500g Sugar – White or soft brown works well
- 400g Dark chocolate – the cheap 30p bars work really well (and are often dairy free)
- 15ml Vanilla extract (optional)
- 225g Gluten free plain flour
- 375g Butter or dairy free alternative
- 1tsp Salt
- 6 Creme eggs or Oreo’s (optional)
For the Cookie Dough base
- 150g Dark chocolate (or dairy free alternative)
- 15g Baking powder
- 140g Butter (or dairy free alternative)
- 140g Soft brown sugar
- 115g White sugar
- 1 Medium egg
- 10ml Vanilla extract
- 240g Gluten free flour
Instructions
To start preheat a fan assisted oven to 160 degrees celcius or a conventional oven to 180 degrees celcius.
Line a 12 x 9 inch baking tray with greaseproof paper, making sure to cover the entire tray (this will help you remove the brownies once they are cooked and stop them sticking to the tray).
For the Cookie Dough Base
- Mix the butter and sugar(s) together in a bowl until creamy.
- Add the egg and vanilla and mix until combined.
- Then add the flour and baking powder making sure everything is mixed in.
- Finally add the chocolate and mix in (I pre-chop mine to make things easier).
- Put all the cookie dough in the lined baking tray and spread evenly (so the bottom is completely coated). Don’t worry if the mixture seems rather gooey at this stage.
For the Brownie
- In a large bowl combine the sugar, flour, salt and mix together.
- In a microwaveable bowl break up 370g of the chocolate and microwave this until melted. (Making sure to check it regularly to avoid burning it).
- Once the chocolate is melted add the butter and vanilla and mix.
- Add the melted chocolate mixture to the dry ingredients and gently mix until combined.
- Finally add in the eggs one at a time whilst carefully mixing until you have a smooth mixture.
- Carefully pour the brownie mixture over the cookie dough base that is in the lined baking tray.
- Decorate the brownie mix with Creme eggs (halved) or Oreo’s and the leftover chocolate (I chopped mine into chunks). Be careful not to press in the Creme Eggs or Oreo’s as the brownie mix will rise and you may end up losing them!
- Pop it in the oven for 60-70 minutes – the mixture should rise and be a little bit wet when a knife is inserted.
Once cooked I recommend allowing the cookie dough chocolate brownies to cool (for as long as you can resist) before attempting to remove them from the baking tray. I’ve found that being too eager to remove/eat these ends up resulting in too much mess, plus these do actually taste nicer once cooled.
I store mine in the fridge and they last a few days unless I demolish them.
I hope you love this recipe as much as I do.
Thanks for reading,
Love Saff x
If you liked this recipe you may also enjoy: The best ever fluffy pancake recipe (gluten and dairy free)
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