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.
Â
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. 🙂
So glad I found your blog – I am in love with it. Making me so hungry! x
I am making theses for a party
on a scale of one to ten how good are they
with 1 being the lowest and 10 the highest
🙂
These are currently baking in my oven. The mix tastes AMAZING!!! And it’s oh so easy to make! I can’t believe I haven’t tried this before!
I did tweak the recipe slightly. Instead of brown sugar (which I can’t have) I added 1/2 cup of Rice Malt Syrup in with the wet ingredients. And then added 1/2 cup of Stevia with the dry instead of 1/3 (I couldn’t find the 1/3 cup measurement).
These will be a perfect edition to my birthday celebrations tomorrow! I hope I can stop myself (and my family) from eating them until then! 🙂
Katie, I can’t find the flourless version of these promised at the bottom of today’s (Jan 22 2015) e-mail. Can you (or anyone?) help me find it?
Sorry about that! Completely my fault… I thought I had written that in as an option in this post. If you want flourless cookie dough brownies, use either my black bean brownies or zucchini brownies recipe as the base instead. https://lett-trim.today/2012/09/06/no-flour-black-bean-brownies/%3C/a%3E%3C/p%3E
Katie,
I love chocolate too and love using cacao powder to make healthier sweets for my children and family. However, recently, I have read some info. regarding heavy metals being discovered in cacao powders. Are you at all concerned with the high levels of cadmium and other heavy metals being discovered in Cacao powders?
Sorry, I’ve not heard anything about this. Will have to research.
Hello Katie!
I was wondering what the flourless option was?
I am making these this evening for a party we are having tomorrow and would, very much, like the flourless option. Thanks in advance! 🙂
Sorry about that! I thought I had written that in as an option in this post. If you want flourless cookie dough brownies, use either my black bean brownies or zucchini brownies recipe as the base instead. https://lett-trim.today/2012/09/06/no-flour-black-bean-brownies/%3C/a%3E%3C/p%3E
Hi – I can’t seem to locate the flourless version that was mentioned in the email. Could I sub a nut meal for the spelt/gf flour?
Thanks
Sorry about that! I thought I had written in as an option in this post that if you want flourless cookie dough brownies, you can use either my black bean brownies or zucchini brownies recipe as the base instead. https://lett-trim.today/2012/09/06/no-flour-black-bean-brownies/%3C/a%3E%3C/p%3E
May I know how many calories this is without the frosting? 🙂 can’t wait to try it out!
Hello! I’m a huge fan of all your recipes! I’m working on my dietetics certification, and have been recommending your recipes to clients quite a bit. I noticed in your nutrition info for this recipe, you noted using caloriecount.com. Have you ever tried using the Nutrition Analysis Tool 2.0? It is online – NATS 2.0 – and it’s a tool that a lot of nutritionist fri ends I know use.
Please never stop what you’re doing!
Best,
Rachel.
Is there a comparable substitute for the spelt? And can I sub xylitol for the stevia? Wish I had all the ingredients so I could bake these right now! 🙂