PALEO COOKIE DOUGH STUFFED BROWNIES
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
If I had to choose my favorite baked good, I’d have trouble deciding between a chocolate chip cookie and a brownie. Needless to say, these cookie dough stuffed brownies are the perfect dessert in my eyes! A fudgy brownie has swirls of chocolate chip cookie throughout. They are incredibly rich and decadent and over the top in all the best ways.
The first step in making these is to make the cookie dough. This is as simple as combining all the ingredients until a uniform dough is formed. Place this in the fridge while you make the brownie batter. First, melt the chocolate chips with the almond butter and coconut oil. I like to do this in 30 second increments in the microwave, stopping to stir between each increment. Once melted together, set aside. Combine the remaining ingredients in a large mixing bowl before adding in the melted chocolate mixture. This dough will be somewhat thick. Remove the cookie dough from the fridge and drop clumps of half of the cookie dough down into the baking pan. Pour half of the brownie batter on top. Repeat again: drop the remaining cookie dough in clumps on top and finish it all off with the remaining brownie batter. You can swirl this all together with a toothpick if desired but I left mine with the clumps of dough throughout. Bake for 25-26 minutes. These brownies will be done once the edges are crispy and the middle is set. Allow to cool completely before slicing into.
These brownies are not regular brownies; they are a much more sophisticated version! The cookie dough really elevates the overall flavor and takes these brownies to the next level. They’re delicious straight from the oven or chilled from the fridge. Top them with some melted dark chocolate or coconut milk ice cream and you’ve got yourself one amazing treat!
Prep Time: 15 minutes
Cook Time: 25-26 minutes
Total Time: 40-41 minutes
Course: Dessert, Snack
Servings: 9 large brownies
3/4 cup almond flour
1 TBL tapioca flour
2 TBL coconut flour
2 TBL coconut sugar
2 TBL pure maple syrup
2 TBL coconut oil, melted
1 tsp vanilla
1 egg, room temperature
1/4 cup mini chocolate chips
2/3 cup dark chocolate chips
1/2 cup creamy almond butter
1/4 cup coconut oil
1 tsp vanilla
1/3 cup + 1 TBL cocoa powder
2 eggs, room temperature
2 TBL tapioca flour
1/2 cup coconut sugar
1/2 tsp baking soda
Pinch sea salt
Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper.
First make the cookie dough. Combine all ingredients and mix until well incorporated. Set cookie dough in fridge while you make the brownies.
To make the brownies, melt chocolate chips, almond butter and coconut oil in a microwavable bowl in 30 second increments. Stop and stir between each increment. Once smooth and melted, set aside.
In a large mixing bowl, combine the remaining brownie ingredients and mix until combined. Slowly stir in melted chocolate mixture.
Remove cookie dough from fridge. Drop clumps of cookie dough (only using half of the dough) into the baking pan. Pour half the brownie batter over the cookie dough clumps. Drop remaining cookie dough on top of the brownie batter. Lastly, pour remaining brownie batter on top.
Bake for 25-26 minutes until edges are slightly crispy and middle is set. Allow to cool completely before cutting into.
Store leftovers in an airtight container in the fridge for up to 4-5 days.