Gluten Free Brownies Layered with Chocolate Chip Cookie Dough

Gluten Free Recipe Box

Ready in: 45 minutes
Servings: 16
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 3 Tablespoons (45 ml) agave nectar
    Ethnic Foods;Health Foods
  • 3/4 teaspoon (7.5 ml) baking powder
    Baking
  • 1/4 teaspoon (1 ml) baking soda
    Baking
  • 3 Tablespoons (45 ml) cacao nibs, slightly ground, or chopped unsweetened chocolate
    Health Foods;Gourmet
  • 1.5 cups (360 ml) white, navy or white kidney beans, rinsed and well drained (canned beans work best for this recipe)
    Canned and Jarred
  • 4 tsp (20 ml) chia seeds, finely ground, or 2 Tbsp (30 ml) pre-ground seeds
    Health Foods
  • 1/8 teaspoon (0.5 ml) cinnamon
    Spices and Seasonings
  • 1 Tablespoon (15 ml) coconut oil, preferably organic
    Health Foods;Baking
  • 20-30 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
    Baking
  • 2/3 cup (70 g) old fashioned rolled oats (not quick cook or instant)
    Cereal
  • 1-1/3 cups (210 g) lightly toasted or raw cashews
    Nuts;Savory Snacks
  • 2-4 Tablespoons (30-60 ml) unsweetened soy, almond or rice milk
    Milk, Eggs, Other Dairy
  • 1/8 teaspoon (0.5 ml) fine sea salt
    Spices and Seasonings
  • 3/4 teaspoon (7.5 ml) Bragg's aminos, wheat-free tamari, or soy sauce (or use 1/2 tsp or 2.5 ml instant coffee)
    Ethnic Foods;Condiments
  • 25-40 drops plain or vanilla stevia, to your taste (I use NuNaturals)
    Baking
  • 2 Tablespoons (30 ml) tahini (sesame paste)
    Ethnic Foods;Health Foods
  • 2 teaspoons (10 ml) pure vanilla extract
    Baking
  • 3/4 teaspoon (7.5 ml) xanthan gum
    Gluten Free;Health Foods;Baking

Steps

  • Preheat oven to 350F (180C). Line an 8 or 9 inch (20 or 22.5 cm) pan with parchment, or spray with nonstick spray.In the bowl of a powerful blender (a food processor is not suitable for this recipe), combine the beans, milk, tahini, coconut oil, chia, Bragg's, agave, coconut sugar, stevia and vanilla until velvety smooth and absolutely no lumps remain. (If using a conventional blender, you can still make it this way: blend the beans, milk, agave, vanilla and stevia first until perfectly smooth, blending in smaller batches if necessary.
  • Add the tahini, coconut oil, chia and coconut sugar and blend again until well combined. Proceed as below.)In a large bowl, sift together the sorghum flour, cocoa, baking powder, soda, sea salt and xanthan gum; whisk until everything is evenly distributed.
  • Pour the wet mixture over the dry and stir just to combine well. Stir in the chopped chocolate or cacao nibs.
  • Pour into the prepared pan and smooth the top.
  • Bake in preheated oven for 20-25 minutes, rotating the pan once about halfway through, until a tester inserted in the middle comes out clean. Cool 10 minutes, then place in freezer to hasten the cooling process while you prepare the cookie dough topping.To Make the Cookie Dough:In the bowl of a food processor, blend the oats, cashews, salt and cinnamon until they are the texture of cornmeal.
  • Add remaining ingredients except cacao or chocolate and blend until you have a smooth, soft cookie dough. It should be thin enough to spread (like a frosting), yet slightly too firm to pour (don't worry: it will thicken up overnight in the fridge as it chills).
  • Add the cacao or chocolate and stir it in by hand.Once the brownie is very cold, spread the cookie dough mixture on top, spreading it as evenly as possible. Pop the pan back in the freezer for 10-15 minutes to firm up.To Make the Chocolate Topping: While the cookie dough chills, in a small, heavy-bottomed pot, melt the chocolate and coconut oil. Stir in the agave and stevia and blend well.
  • Pour the mixture over the cookie dough topping.
  • Place the pan (uncovered) in the refrigerator until the chocolate is firm; then cover with plastic and continue to chill for at least 4 hours or overnight. Slice into squares and serve. Smile as you receive grateful praise. May be frozen.

Nutrition

  • Calories: 162.73  cal  (8.14%)
  • Fat: 9.88  g  (15.21%)
  • Saturated Fat: 3.04  g  (19.0%)
  • Carbohydrates: 14.76  g  (4.92%)
  • Sugar: 3.35  g  (3.72%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 130.54  mg  (5.68%)
  • Alcohol: 0.22  g  (1.19%)
  • Protein: 5.1  g  (10.2%)
  • Manganese: 0.49  mg  (24.35%)
  • Copper: 0.38  mg  (19.08%)
  • Phosphorus: 179.32  mg  (17.93%)
  • Magnesium: 61.21  mg  (15.3%)
  • Fiber: 3.36  g  (13.44%)
  • Vitamin B1: 0.14  mg  (9.16%)
  • Iron: 1.58  mg  (8.77%)
  • Zinc: 1.21  mg  (8.05%)
  • Selenium: 5.46  µg  (7.81%)
  • Potassium: 225.68  mg  (6.45%)
  • Vitamin K: 5.5  µg  (5.24%)
  • Calcium: 45.19  mg  (4.52%)
  • Vitamin B6: 0.08  mg  (4.05%)
  • Folate: 13.07  µg  (3.27%)
  • Vitamin B3: 0.54  mg  (2.69%)
  • Vitamin B2: 0.04  mg  (2.07%)
  • Vitamin B5: 0.19  mg  (1.94%)

Story Samples


News & Updates


Dungeons & Dragons Posts