Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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124 GLUTEN-FREE ENTERTaiNiNG

(Text)

Cookie Dough Brownies

•Soy-free

two of my sweet favorites—cookie dough and fudgy brownies—fall madly in love in this

recipe. and the uncooked cookie dough is egg-free, so it is worry-free, too!

FoR bRoWnies:

6 ounces (168 g) unsweetened

chocolate

½ cup (112 g) unsalted butter

1 cup (200 g) sugar

3 eggs

1 tablespoon (15 ml) vanilla extract

1 cup (120 g) liv’s Flour blend

(page 15) or ½ cup (60 g)

cornstarch plus ¼ cup (30 g)

almond flour plus ¼ cup (30 g)

oat flour

1 cup (175 g) semisweet chocolate

chips

FoR Cookie dough:

½ cup (112 g) unsalted butter

½ cup (112 g) light brown sugar

½ cup (100 g) granulated sugar

1 tablespoon (15 ml) vanilla extract

1 cup (120 g) liv’s Flour blend

(page 15) or ½ cup (60 g)

cornstarch plus ¼ cup (30 g)

almond flour plus ¼ cup (30 g)

oat flour

1 cup (175 g) semisweet chocolate

chips

Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line a 9 x 9-inch (23 x

23 cm) pan with parchment paper and grease the parchment.

to make the brownies: Melt the unsweetened chocolate and the butter

in a double boiler until just melted. Remove the bowl from the heat. Add

the sugar, eggs, vanilla, and flour blend, and stir until thoroughly combined.

Stir in the chocolate chips.

Pour into the prepared baking pan and bake for 30 minutes. The

brownies should still be soft. They will firm up to a fudgy consistency once

completely cooled to room temperature.

to make the cookie dough: In the bowl of an electric mixer, cream the

butter and both sugars until light and fluffy, about 3 to 5 minutes. Add the

vanilla, flour blend, and chocolate chips and beat until the dough is thoroughly

combined. Add one or two teaspoons of water if the dough is crumbly.

Once the brownies cool completely, gently press the cookie dough

evenly on top. Refrigerate for 2 to 3 hours, or until cold and the cookie

dough is set. Turn out onto a cutting board and peel off the parchment.

Cut into 12 squares. Before serving allow the bars to come to room

temperature.

Yield: 12 servings

Chef’s Tip

These hold up really well in the refrigerator for up to 4 days. Just cover

them tightly with plastic wrap.

(Ray)

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