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Chocolate Chip Cookie Brownies

I have been working on these morsels of chocolaty goodness for a while now.  I think I have the recipe ready for reproduction.  There are a lot of steps to this process but it is worth it in the end. 

First off you have to make your chocolate chip cookie dough almost two days ahead.  Don't worry, you can make a whole bunch of cookie dough and freeze little dough balls in the freezer for instant cookies or chocolate chip cookie brownies!

The recipe I am using for the chocolate chip cookie dough was originally from if you want to see the original recipe.  Here is my rendition.  YES, the 36 hour resting in the refrigerator is IMPORTANT. 

36hour Chocolate
Chip Cookies

180g (2 sticks) soy-free buttery spread
1 ¼ cup brown sugar
1 cup white sugar
2 T honey
2 eggs and one egg yolk
2 tsp   vanilla extract

2 cups rice flour
1 ½  cup tapioca flour
½ cup almond flour
1 T xanthan gum
1 ½ tsp baking soda
2 tsp baking powder
1 ½ tsp salt
1 cup chocolate chips

Mix together wet ingredients first then add dry then add chocolate chips.  Chill in the refrigerator for 2 days.
Bake or freeze into cookie balls .

First layer your raw cookie dough into your pan of choice.  I have used a brownie pan with a removable bottom, a glass 9x13 in. pan and a pie dish.  Get creative!

Pour brownie batter over the raw cookie dough in your pan and bake. For the original recipe visit  I took some white sugar out of the recipe and put in some honey.  This is a GREAT recipe on it's own too!  The best gluten-free brownie recipe I have found in years!  Here is my rendition of the brownie recipe.........

      GF Brownies
1 cup dairy free chocolate chips
6 T butter or soy-free spread
½ tsp salt

½ cup white sugar
2T honey
1 tsp vanilla
2 eggs

½ cup almond flour
1/3  cup rice flour

Melt chocolate and butter on stove then add wet ingredients.  Stir in dry ingredients then pour into greased pan.  Bake at 325* for about 20 min.
Carb count = 300g 

Double the brownie recipe if you are going to make a 9x13 in. pan size dessert.  You will only need about 24 cookie-dough balls to make the crust. 

The cookie dough tends to bubble up and make a nice crust around the edge. 

The total carb count (for the 24 cookie-dough balls and a double brownie recipe) is around
 900g of carbohydrates, that works out to about 45g of carbs each if you cut these into 24 pieces. 

 You can also take this concept of the "cookie crust" further and do a peanut butter cookie crust.  I tried it and it worked out great.  The peanut butter cookie crust got really puffy.  Make sure you have enough room in your pan for the cookie to expand while it bakes.  I just poured the brownie mix over the crust and baked it like the previous recipe above. 
 As you can see the pie plate version of this cookie brownie recipe puts a whole new spin on the dessert.  Now you can call it a pie and serve it with ice cream! 

If you are looking for a great peanut butter cookie recipe check out my rendition HERE.  I used cookie recipe #1 for this cookie dough pie recipe.