Rich and fudgy, and loaded with cookie pieces, these gluten-free cookies and cream brownies, aka gluten-free Oreo brownies, are absolutely delicious!
Can you really ever have too many brownie recipes?! Pieces of chocolate sandwich cookies are folded into a classic brownie batter to make this decadent treat. Gluten-free cookies and cream brownies, aka gluten-free Oreo brownies!
They're rich and fudgy, loaded with chocolate and cookie pieces, and absolutely delicious! And they're super easy to make too! So grab a package of your favourite gluten-free chocolate sandwich cookies, and whip up a batch today.
For classic brownies, try my oat flour brownies, or for another twist on classic brownies, try my gluten-free peanut butter cup brownies.
Ingredients
- butter
- chocolate, semi-sweet
- granulated sugar
- eggs
- vanilla extract
- espresso powder, optional
- oat flour, certified gluten free
- baking powder
- salt
- chocolate sandwich cream cookies, gluten free
See recipe card for quantities.
Ingredient Notes
Oat flour: If you want your brownies to be gluten free, make sure your oat flour is certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association’s Oats Statement.
You can buy oat flour or you can also make it yourself. To make, just put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour.
Chocolate: You can use chopped chocolate or chocolate chips.
Cocoa powder: I use dutch-processed cocoa powder for this recipe.
Espresso powder: You don’t taste any coffee flavour in the finished brownies, the espresso powder just intensifies the chocolate taste. You can leave it out if you prefer.
Chocolate sandwich cream cookies: I use Kinnikinnick's KinniTOOS Chocolate Sandwich Creme Cookies. You can also use gluten-free Oreos. Just make sure whichever brand you use is certified gluten free.
Instructions
- Preheat oven to 350°F (180°C). Grease an 8” metal square cake pan and line the bottom and sides with parchment. In a microwave-safe bowl, add the chocolate and butter.
- Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the sugar and eggs.
- Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the oat flour, cocoa powder, baking powder and salt into the chocolate mixture. Using a spatula, gently stir the mixture until no clumps remain. Break the cookies into large pieces, and fold two thirds of the cookie pieces into the brownie batter.
- Pour the mixture into the prepared pan and top with the remaining cookie pieces.
- Bake for about 25-30 minutes, or until a cake tester inserted in the centre comes out with a few moist crumbs attached. Let cool in pan on cooling rack. Cut into squares.
Top Tips for Perfect Brownies
- A shiny, crackly top: don’t skip beating the eggs and sugar together, that’s what gives the brownies a shiny, crackly top.
- Nice and fudgy: to ensure a fudgy brownie, make sure you don’t overbake them. When testing for doneness, you should have a few moist crumbs clinging to the cake tester / toothpick.
- A clean slice: let the brownies cool to room temperature and use a sharp knife to ensure clean slices.
Storage
Brownies will keep 3 – 4 days in an air-tight container at room temperature.
Recipe Card
Gluten-Free Cookies and Cream Brownies
Ingredients
- ½ cup butter
- ½ cup chopped chocolate or chocolate chips, semi-sweet
- 1 cup granulated sugar
- 2 eggs, extra-large
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder, optional
- ⅔ cup oat flour, certified gluten free
- ⅓ cup cocoa powder, dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 15 cookies chocolate sandwich cookies, certified gluten free
Instructions
- Preheat oven to 350°F (180°C). Grease an 8” metal square cake pan and line the bottom and sides with parchment. In a microwave-safe bowl, add the chocolate and butter.
- Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the sugar and eggs.
- Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the oat flour, cocoa powder, baking powder and salt into the chocolate mixture. Using a spatula, gently stir the mixture until no clumps remain. Break the cookies into large pieces, and fold two thirds of the cookie pieces into the brownie batter.
- Pour the mixture into the prepared pan and top with the remaining cookie pieces.
- Bake for about 25-30 minutes, or until a cake tester inserted in the centre comes out with a few moist crumbs attached. Let cool in pan on cooling rack. Cut into squares.
Notes
- A shiny, crackly top: don’t skip beating the eggs and sugar together, that’s what gives the brownies a shiny, crackly top.
- Nice and fudgy: to ensure a fudgy brownie, make sure you don’t overbake them. When testing for doneness, you should have a few moist crumbs clinging to the cake tester / toothpick.
- A clean slice: let the brownies cool to room temperature and use a sharp knife to ensure clean slices.
- Brownies will keep 3 – 4 days in an air-tight container at room temperature.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
Leave a Comment