Ingredients

For the Cookie Dough Layer

• 2 cups almond flour or almond meal (I use Bob’s Red Mill)
• 1/3 cup pure maple syrup, agave, or raw honey
• 3/4 cup of DF Chocolate Chips (I like dark or semisweet chocolate)
• 1/3 cup of coconut oil at room temperature (not melted) OR 1/3 cup of vegan butter (I use Earth Balance) at room temperature (not melted) *
• 1/4 tsp of sea salt
• 1/2 tsp baking soda
• 2 tsp of vanilla extract, nothing like Madgascar vanilla!

*If you melt the coconut oil, the cookie dough will be runny. The best cookies are made with room temperature coconut oil, same principle applies to butter or vegan butter.

For the Oreo or Vegan Marshamallow Layer

• 1 box of Gluten-Free Oreo-Style Creme Stuffed Cookies OR 1 box of Vegan Marshmallows so they melt as they bake

For the Double Chocolate Brownie Layer

This is based off my Double Chocolate Almond Flour Brownies

Dry Ingredients

• 1 + 1/3 cup of almond flour (almond meal)
• 1/2 teaspoon of gluten free baking powder
• a pinch of sea salt
• 4 packed tablespoons of pure, raw cacao or good quality Dutch cocoa powder
• 1 cup of cacao nibs OR semisweet OR dark chocolate chips (50-70% cacao)

Wet Ingredients

• 2/3 cup of pure maple syrup, agave or raw honey (I prefer maple syrup)
• 2 eggs at room temperature or for vegan options- you can make flaxseed eggs *
• 1 tablespoon of pure vanilla extract
• 1/2 cup of cold pressed coconut oil (you could also use grass-fed butter, the same measurement applies)

*For 1 flaxseed egg: 3 tbsp water to 1 tbsp flaxseed meal. I whisk well and then let it sit/ refrigerate for about 5 mins so it thickens faster. This recipe calls for 2 flaxseed eggs.

Instructions

For the Chocolate Chip Cookie Dough

1. In a bowl, mix the almond flour, sea salt & baking soda
2. To the same bowl, add the pure maple syrup, room temperature coconut oil (or vegan butter) & the vanilla extract. Whisk well.
3. Fold the chocolate chips into the batter. Let the batter chill in the fridge for about 10 mins, and then place & press inside a parchment paper lined brownie pan. This is the first layer.

For the Oreo or Marshmallow Layer

Place as many cookies or marshmallows you want so as to cover the cookie dough layer and create a sort of barrier before the brownie batter shows up. I wouldn’t recommend stacking them, just scattered enough to cover the cookie dough. No need to break them into smaller pieces, either. Place the whole cookie down. This is the middle layer.

For the Double Chocolate Brownies

1. Melt the coconut oil and chocolate chips in a bowl that’s placed directly over a gently simmering sauce pan filled with water. You could microwave them, too. Just make sure not to scorch the chocolate.
2. Pour all the dry ingredients into a large bowl and mix well with a whisk
3. Using the same whisk (but in a separate bowl) whisk the egg, maple syrup and vanilla extract for 1-2 minutes.
4. Gently pour them into the wet ingredients bowl with the melted chocolate & coconut oil, whisking well to integrate
5. Pour the wet ingredients into the dry ingredient bowl and whisk until smooth.
6. Layer the raw brownie batter on top of the Oreo or marshmallow layer. Since this batter is a bit on the thicker side, I recommend using a spatula to stretch it out and cover all corners & even it out nicely.
7. Cover with aluminum foil and bake for about 35-40 mins, always checking them at the 30 min mark in case they’re ready. All ovens vary. The trick to gooey brownies is to slightly under bake.

Notes:

• Always allow to cool completely before cutting. I didn’t do so, and you may end up with uneven slices. Frankly, am not very patient when chocolate is involved. 🙂
• If you decide to do gluten-free boxed brownies, more or less cooking time may be required depending on the brand you select.
• For the middle layer, I used Glutino, GF Oreos.

By: Aleyda| The Dish On Healthy