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Gluten Free Slutty Brownies
Make these Gluten Free Slutty Brownies when you want to make a decadent chocolate Oreo dessert without the flour. This delicious brownie contains a chocolate chip cookie base with an Oreo cookie middle and is topped with a chocolatey brownie. All of these scrumptious layers are gluten-free.
Course Dessert
Cuisine American
Keyword Baking, Brownies, chocolate chip, chocolate chip cookie, Chocolate Ganache, Cookie, Dessert, oreo brownies, slutty brownies
Prep Time 30 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 18 brownies
Calories 218 kcal
Author Janine Waite
Chocolate Chip Cookies ½ cup shortening 1 tsp vanilla extract 1/4 cup light brown sugar lightly packed 1/2 cup granulated sugar 1 egg beaten 1 ½ cup Bob's Redmill gluten-free flour 1/2 tsp salt ½ tsp baking powder Brownie Batter ½ cup unsalted butter room temperature ½ cup granulated sugar 2 eggs ¼ tsp salt ¼ tsp baking powder 3 tbsp sweet rice flour 1½ tbsp potato starch 1 tbsp tapioca flour ⅛ tsp xanthan gum ⅛ cup almond flour super fine almond flour ½ tsp vanilla extract 8 oz chocolate syrup
Chocolate Chip Cookie Dough Combine and mix flour, salt and baking powder in a bowl.
Place the egg in a small bowl and whisk with a fork thoroughly.
Whip shortening for a minute or two with a handheld mixer.
Add vanilla to the shortening and mix well.
Add brown sugar and granulated sugar to the shortening and mix for another minute or two until combined well.
Next, add the egg mixture to the shortening and blend well.
Add portions of the flour to the sugar/shortening mixture and beat well after each addition.
Once all the flour is added beat for a minute.
Add chocolate chips and mix well.
Place and pat cookie dough into a parchment lined pan.
Brownie Batter Cream butter and sugar; add eggs and blend well.
Add dry ingredients until well mixed.
Add vanilla and chocolate syrup and mix until well blended.
Pour brownie batter over Oreo layer.
Bake Bake brownies for 40 minutes in a 350° oven.
The batter maybe a tiny bit gooey, but make sure the middle is cooked. Test with a toothpick and look to see if the middle is raw and jiggly.
Serving: 18 cookies | Calories: 218 kcal | Carbohydrates: 24.8 g | Protein: 3.1 g | Fat: 12.1 g | Saturated Fat: 5 g | Cholesterol: 12 mg | Sodium: 142 mg | Potassium: 92 mg | Fiber: 1.1 g | Sugar: 15 g | Calcium: 30 mg | Iron: 1.1 mg