Gluten-Free Cookies and Cream Brownies
Rich and fudgy, and loaded with cookie pieces, these gluten-free cookies and cream brownies, aka gluten-free Oreo brownies, are absolutely delicious!
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
Top Tips
- 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
Serving: 1 brownieCalories: 221kcalCarbohydrates: 28gProtein: 2gFat: 11gCholesterol: 36mgSodium: 136mgFiber: 2gSugar: 19g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!