Name: Choc Chip Cookie Dough Brownies {gluten-free}
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 40 g unsalted butter (room temperature); 40 g soft light brown sugar; 40 g caster sugar; ¼ teaspoon vanilla extract; 45 g oat flour; ¼ teaspoon salt; 40 g chocolate chips; 300 g dark chocolate; 150 g unsalted butter; 150 g caster sugar; 150 g light brown soft sugar; 4 eggs; 2 teaspoons vanilla extract; 100 g teff flour; 75 g gluten-free flour blend; 20 g cocoa powder; ½ teaspoon salt

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Gluten-free intensely fudgey brownies stuffed with chocolate chip laden cookie dough balls. These Choc Chip Cookie Dough Brownies are pure comfort food.

We realised as we were still frantically packing our cases at 4am, running late for the airport, that September is not a terribly clever time of year to go on holiday. As soon as August is cleared away and schools are back then new contracts come in at work, a plethora of late summer veg and fruit needs to be preserved and Autumn festivals kick off. So goodness knows why Luke and I have decided four years on the trot to go away right when things are ramping up. We always return to utter pandemonium and far too much to catch up on.

Not only had I just started at the new Stroud Green Market then we whisked ourselves away to Mallorca for a blissful week. We have been going every year for several years now and it has just got better since having Cole as it turns out he’s also quite partial to days spent on the beach, eating tapas and exploring the local markets. His version of exploring is of course running amok down narrow cobbled streets and grabbing bright and shiny things off stalls.

However, going away mid-September did mean missing the second Stroud Green Market so reluctant to miss anymore I returned straight from the airport at midnight on the Friday to begin in the kitchen at 7am on the Saturday. The mad rush and baking day was worth it as so far the community have been proudly supportive of this fledgling market and it was a brilliant day.

I brought these Choc Chip Cookie Dough Brownies with me to the market. They are a real indulgence brownie, bound with memories of childhood baking when the real joy came from eating the raw cookie dough directly from the mixing bowl.

The brownie itself is my go-to brownie recipe, it’s made with a combination of teff flour and a ready-made gluten-free blend. As it’s a brownie whatever flour you go for can be very forgiving. I love teff flour for flavour and you can go all in on teff if you so fancy, with perhaps a few tablespoons of tapioca flour for binding. The brownies have a lot of melted chocolate involved so get very fudgey. To make it easier to cut I place my cooled brownies, still in their tin, into the fridge for a couple of hours. However, if you prefer a gooey squidgy brownie then give the fridge a miss.

Choc Chip Cookie Dough Brownies {gluten-free}

Gluten-free intensely fudgey brownies stuffed with chocolate chip laden cookie dough balls. These Choc Chip Cookie Dough Brownies are pure comfort food.

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Course: Cake

Cuisine: British

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: brownies

Calories: 492kcal

Author: Georgina Hartley

Ingredients

Choc Chip Cookie Dough

40 g unsalted butter room temperature
40 g soft light brown sugar
40 g caster sugar
¼ teaspoon vanilla extract
45 g oat flour
¼ teaspoon salt
40 g chocolate chips

Brownies

300 g dark chocolate
150 g unsalted butter
150 g caster sugar
150 g light brown soft sugar
4 eggs
2 teaspoons vanilla extract
100 g teff flour
75 g gluten-free flour blend
20 g cocoa powder
½ teaspoon salt

Instructions

Choc Chip Cookie Dough

Cream butter and sugars for about 8-10 minutes until light and fluffy.
Add the vanilla extract, the oat flour and salt until combined.
Finallly stir in the chocolate chips.
In your hands roll up the dough to make lots of little balls.
Place on a baking parchment on a baking tray then rest in the freeze for at least 1 hour to firm up.

Brownies

Pre-heat the oven to 150°C and line and grease a 20cm square cake tin.
Melt the chocolate slowly in a bain marie.
Meanwhile beat the butter and sugars together until light and fluffy.
Add the eggs one at a time, mixing in well. Then add the vanilla extract to thoroughly combine.
Pour in the melted chocolate and mix together.
In a separate bowl sift together the flours, cocoa powder and salt. Fold into the chocolate batter.
Pour half of the brownie batter into the tin, then dot with 3/4 of the cookie dough balls. Pour the rest of the batter over the top, smooth and then push in the remaining cookie dough balls. Bake in the oven for 25 minutes.
Remove from the oven then leave the brownies in the tin to cool.
To make the brownies easier to cut, once they are cool you could transfer the tin to the fridge for a couple of hours. Remove the brownies from the tin and then cut into 12.