When I was really young, I had an imaginary friend.
His name was Zozo, and he enjoyed getting me into trouble. Some of his antics included drawing on the walls of my room with permanent marker, telling the babysitter I had no bedtime, pulling my little sister’s hair, and sneaking so many tastes of cookie dough while baking that very few cookies were actually ever made.
Somehow, my parents never bought the excuse it was my imaginary friend behind all of this mischief. 😕
By the way, my childhood imaginary friend is still around and causing trouble.
Only now the trouble comes in the form of convincing me it’s a good idea to watch Netflix instead of going to the gym or doing the dishes.
And he still eats the raw cookie dough while we’re baking, until suddenly I will look up and all the batter has disappeared.
Seriously, this guy is evil.
I don’t know why we’re still friends…
Cookie Dough Brownies
- 1 cup plus 2 tbsp milk of choice (270g)
- 2 tbsp ground flaxmeal (11g)
- 1/2 cup plus 3 tbsp vegetable or coconut or olive oil (110g)
- 1 tbsp pure vanilla extract (15g)
- 1 cup spelt, all-purpose, or Bob’s gf flour (120g)
- 1 cup unsweetened cacao or cocoa powder (80g)
- 1/4 tsp plus 1/8 tsp salt
- 1/2 tsp baking powder
- 1/2 cup brown sugar or packed 1/2 cup coconut sugar (115g)
- only if using Bob’s gf flour, add 1/4 tsp xanthan gum
- 1/3 cup stevia baking blend, or 1/4 cup regular sugar
- 2/3 cup mini chocolate chips, optional
- 1 recipe of the following: Cookie Dough Dip, made the day after making the brownies
Preheat oven to 330F. Grease a 9×13 pan and set aside. In a large mixing bowl, whisk together all liquid ingredients and the ground flax. In a separate bowl, thoroughly combine all remaining ingredients except the cookie dough dip. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes, or until mostly set. Brownies will look a little underdone when they come out, but that’s okay! Let cool, then refrigerate overnight and the texture will firm up nicely. Once chilled and firm, make the cookie dough dip and spread it in a thin layer on top of the brownies. Makes 30-35 brownies (35 the size of the ones in the photos). Store in the refrigerator for up to 4 days.
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Other Brownie Recipes:
- Zucchini Brownies (Reader Favorite)
- Guinness Brownies
- Almond Butter Brownies
- Chocolate Pumpkin Brownies
- Kale Brownies
- Fudge Brownie Larabars
- Healthy Chocolate Brownies
- Black Bean Brownies
Maybe there are too many brownie recipes on my site and I should stop posting brownie recipes for a while…
No. Sorry. That won’t ever happen. 🙂
Delicious! I don’t think you can have too many brownie recipes on this site:)
Um, I don’t know if you know this, but Zozo is the name of a demon who often comes up when using a Ouija board. It’s a little creepy that that’s the name you came up with when you were a kid. In any case, I looooove your recipes!
that’s exactly what i thought of when i read ‘zozo’! spooky stuff
Cookie dough AND brownies? I think I just died and went to heaven.
Hi Katie! Great recipe! Made these last night…here are a few of my notes…the brownies I thought could use a little more sugar….but I know you don’t need the sweet as much as I do! Also, I baked a little longer so they firmed up a bit more and a made the cookie dough dip the same day and just put on after the brownies cooled. Oddly enough, in my cookie dough dip I only use about a 1/2c of brown sugar for my sweetener instead of 2/3 cup. So although the brownie part could use a little more sweetener, these were great! I look forward to getting home tonight to dig into them again… Thanks for all the great recipes!
Thank you for making them!
The reason for waiting is actually that they are MUCH sweeter the next day 😉
Yup! Way better on day 2…and 3… 🙂
Those look delicious! I could eat a couple of those right now! 🙂 I am going to make these for the weekend.
check out my recent post, Strawberry Pie,
Michael
http://michaelswoodcraft.wordpress.com/2014/02/25/best-ever-strawberry-pie/
Hi!!! I just discovered your blog and I loved it … I will try more than one of your recipes. Thanks for publishing.
And yes I had a very good imaginary friend, we used to talk a lot 😉
Apologies for the essay, but it’s only to highlight the appreciation I feel 🙂
I have struggled with my weight since my metabolism died when I was 10. I’ve found it really hard to stick to diets (and believe me I’ve tried them all) because in all honesty, I just love food way too much. In my experience I’ve found that if something looks too good to be true, then it most probably is.
When I found this blog I was seriously sceptical because (when it comes to food and health etc) I’ve had to train myself not to get too excited when I find something like this it has always tasted like crap.
I honestly love love loved these brownies! I would definitely NOT use peanut butter next time as I’ve decided I don’t like it THAT much, but I could tell that with the right nut butter and a better food processor these would have been just perfect!
Sincerely, thank you so so much for posting these fantastic recipes, it’s seriously a life changing thing for me – I can eat ‘healthy’ brownies that actually taste like brownies and not something that’s been picked up on the side of the road and dipped in chocolate.
Haven’t been this excited in a while 🙂
And yes, I had two imaginary friends. Heidi and Klunk. Named from one of my favourite TV shows Humphrey Bear. Not as naughty as Zozo, but maybe I just wasn’t clever enough to lay them blame 😉
Wow. 3.19am. No, I’m not a crazy mid morning blog stalker – I’m in Aus 🙂
Haha I love reading essay comments. Thank you for making the brownies :).
So I made these, and they were gone in a day. I did refrigerate overnight as noted, but I left them out the next day and after sitting at room temperature few hours it was like eating this deliciously soft brownie batter cookie dough combination dessert, so amazingly good.
These look so good! Is there anything I can substitute for the ground flax?
I am going to give these a try this weekend! they look so delicous! i can’t wait! i am a little nervous about how the garbanzo beans will work in the cookie dough…well i guess i will see. Do you think i could use oat flour for the brownies?