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To borrow the words from Sally's Baking Addiction, "Step aside bikini."
I'm 100% serious about this. These brownies are the epitome of brownie baking. Dense, rich, chocolate-y, with not a dry crumb to be seen. That's how a brownie should be. Not cake-y, or dry, or anything less than fudge-like. You're going to want to eat more than just one. And that's not even with the cookie dough frosting on top.
Really, we all should be thanking Tara Baker from A Baking Life for this marvelous recipe. They are the best brownies I've had, gluten free or not, and they're super easy. Plus, as she mentions, very forgiving. Perfect with a scoop of vanilla ice cream or topped with caramel. Or even just by themselves. I literally dream about these things.
The cookie dough frosting really takes this dessert over the edge. I am a huge fan of cream cheese frosting, so naturally that was what I chose for the base of this frosting recipe. It has the thickness and flavor of cookie dough, while still maintaining a light frosting-esque (yes, I just made that a word) texture and keeps a bit of the tang from the cream cheese. No sugary butter cream frosting here. You really could just eat this with a spoon if you wanted. ;)
While the brownie and cookie dough frosting are great on their own, together they are possibly the best thing I've ever put in my mouth. (Well, besides hot Do-Rite gluten free donuts or this pie.) It is the chocolate lovers dream dessert. The light frosting complements the rich brownie wonderfully and the flavors really meld together perfectly.
Are you drowning in drool and chocolate/cookie dough dreams yet? ;)
Brownie Recipe:
225 grams semi-sweet chocolate (basically one bar of baking chocolate)
28 grams butter or coconut oil
100 grams granulated sugar
2 eggs
1/2 tsp. baking powder
pinch salt
1. Preheat oven to 350 degrees F. Place 11 baking cups on a baking sheet.
2. Melt chocolate and butter in a double broiler or in the microwave. If melting in the microwave, stir every minute or so.
3. While your chocolate is melting, whip your eggs and sugar together to ribbon stage (or until they're very thick and pale) using a hand or stand mixer.
4. With mixer on low speed, pour in the chocolate mixture and mix until completely incorporated.
5. Add the baking powder and salt and mix until combined.
6. Scoop 2 T. of brownie mixture into each baking cup.
7. Bake for 15-18 minutes.
Cookie Dough Frosting Recipe:
4 oz. cream cheese, softened
2 T. butter, softened
1/2 c. brown sugar or coconut sugar
1 tsp. vanilla
1 tsp. almond extract (optional, but highly recommended)
1 T. coconut flour
1/2 T. almond milk or other milk of choice
1/2 c. mini chocolate chips
1. Cream cream cheese and butter together.
2. Add brown sugar, vanilla, and coconut flour and beat together.
3. Add milk and beat until smooth.
4. Fold in chocolate chips.
5. Put in the fridge for about 15 min to thicken up.
Assembly:
1. Once brownies are cool, add a heaping teaspoon of frosting onto each brownie.
2. You can spread the frosting around a little bit or leave it to give it a more cookie dough effect. You'll have some extra frosting but who ever complained about extra frosting? ;)
3. Now devour your brownies!
Question of the Day:
What's your go-to dessert recipe?
Mine is definitely brownies or ice cream sundaes. Or both. :)
I'm 100% serious about this. These brownies are the epitome of brownie baking. Dense, rich, chocolate-y, with not a dry crumb to be seen. That's how a brownie should be. Not cake-y, or dry, or anything less than fudge-like. You're going to want to eat more than just one. And that's not even with the cookie dough frosting on top.
Really, we all should be thanking Tara Baker from A Baking Life for this marvelous recipe. They are the best brownies I've had, gluten free or not, and they're super easy. Plus, as she mentions, very forgiving. Perfect with a scoop of vanilla ice cream or topped with caramel. Or even just by themselves. I literally dream about these things.
The cookie dough frosting really takes this dessert over the edge. I am a huge fan of cream cheese frosting, so naturally that was what I chose for the base of this frosting recipe. It has the thickness and flavor of cookie dough, while still maintaining a light frosting-esque (yes, I just made that a word) texture and keeps a bit of the tang from the cream cheese. No sugary butter cream frosting here. You really could just eat this with a spoon if you wanted. ;)
While the brownie and cookie dough frosting are great on their own, together they are possibly the best thing I've ever put in my mouth. (Well, besides hot Do-Rite gluten free donuts or this pie.) It is the chocolate lovers dream dessert. The light frosting complements the rich brownie wonderfully and the flavors really meld together perfectly.
Are you drowning in drool and chocolate/cookie dough dreams yet? ;)
Brownie Recipe:
225 grams semi-sweet chocolate (basically one bar of baking chocolate)
28 grams butter or coconut oil
100 grams granulated sugar
2 eggs
1/2 tsp. baking powder
pinch salt
1. Preheat oven to 350 degrees F. Place 11 baking cups on a baking sheet.
2. Melt chocolate and butter in a double broiler or in the microwave. If melting in the microwave, stir every minute or so.
3. While your chocolate is melting, whip your eggs and sugar together to ribbon stage (or until they're very thick and pale) using a hand or stand mixer.
4. With mixer on low speed, pour in the chocolate mixture and mix until completely incorporated.
5. Add the baking powder and salt and mix until combined.
6. Scoop 2 T. of brownie mixture into each baking cup.
7. Bake for 15-18 minutes.
Cookie Dough Frosting Recipe:
4 oz. cream cheese, softened
2 T. butter, softened
1/2 c. brown sugar or coconut sugar
1 tsp. vanilla
1 tsp. almond extract (optional, but highly recommended)
1 T. coconut flour
1/2 T. almond milk or other milk of choice
1/2 c. mini chocolate chips
1. Cream cream cheese and butter together.
2. Add brown sugar, vanilla, and coconut flour and beat together.
3. Add milk and beat until smooth.
4. Fold in chocolate chips.
5. Put in the fridge for about 15 min to thicken up.
Assembly:
1. Once brownies are cool, add a heaping teaspoon of frosting onto each brownie.
2. You can spread the frosting around a little bit or leave it to give it a more cookie dough effect. You'll have some extra frosting but who ever complained about extra frosting? ;)
3. Now devour your brownies!
Question of the Day:
What's your go-to dessert recipe?
Mine is definitely brownies or ice cream sundaes. Or both. :)
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