Chocolate-Chip Cookie Bottom Brownies - Gluten Free

When there is cookie dough left over from the holidays in the freezer and almond meal left from DIY almond milk in the fridge, it’s time to find something to make that tastes good!

The left-overs from DIY almond milk is great for cakes, cookies or brownies. Sometimes, I will even drop a scoop into my morning smoothie.

There are times that I want ‘milk’ for breakfast, but should not drink the calcium-added type due to thyroid meds.  So I have to make it in the blender.

This dessert is quick and easy.  The quinoa flour complements the chocolate taste. This also makes an impressive dessert for potlucks with friends.

Hopefully the weather will be sunny, so I can deliver most of this to those who can afford to eat it without arriving ‘all fluffy’ this Spring!

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

 

 

Ingredients

 

Bottom layer

7 to 8 ounces Chocolate Chip Cookie Dough (cookie dough to cover bottom of 9 inch square pan)

 

Top Layer

 

Dry Ingredients

4 Tbsp Quinoa  flour

1 pinch salt

1/4 tsp baking soda

1/8 tsp cream of tartar

1/4 tsp vanilla powder

4 Tbsp unsweetened natural cocoa

 

Wet ingredients

4 Tbsp Canola Harvest Margarine (or 70% or more fat soy-free margarine)

1 egg

3 Tbsp leftover blanched almond meal (from DIY almond milk)^*

6 Tbsp granulated Stevia

2 Tbsp liquid full-fat cream

2 Tbsp hot water

 

Topping

1/4 cup mini chocolate chips

 

Procedure

 

Place cookie dough on cellophane wrap and roll out into a square that will fit the bottom of the baking pan.  Gently lift it onto the pan, pressing and filling any holes that appear in the dough.

 

 

Whisk egg, margarine and Stevia until fluffy, whisk in almond meal and cream.

 

^*leftover blanched almond meal (from DIY almond milk)

 

 

 

Whisk in combined Dry Ingredients until mixed. Whisk in hot water. Batter looks like mousse.

 

 

Spread batter over the cookie layer. Gently smooth over top. Sprinkle chips over top.

 

 

Bake in preheated oven 25 to 30 minutes. Remove from oven and allow cooling before cutting.

 

 

 

Servings: 12

 

Nutrition (per serving): 133 calories, 7.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 3g saturated fat, 5mg cholesterol, 109.7mg sodium, 3.4mg calcium, 42.1mg potassium, <1mcg folate, 16.3mg phosphorus, <1mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 16.4g carbohydrates, 1.5g fiber, 14.9g net carbohydrates, 8.2g sugar, 2.1g protein.

 

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