Grain-free Brownie-Cookie Bars

7 Jul

long-island-ny-new-york-large-letter-greetings[1]BFKef and I are busy lounging around Montauk this week for his family’s annual vacation, so pardon me if I skip the dinner and drink and get right to the show.

I love these Brookie Bars from Tess over at Hold the Grain. I made them last week when a stream of visitors were coming through CasaKef, and they were enjoyed by everyone along the spectrum of gluten tolerance. The cookie dough really, really tastes like raw cookie dough (believe me–I’ve licked a lot of beaters in my time, I know what I’m talking about) and the brownies taste like real honest-to-gluten brownies. I switched up nut butters and absent-mindedly used the wrong proportions–but luckily it all turned out swimmingly, so I will repost my recipe below. For the original, go see the master herephoto 1

 

Grain-free Brownie Cookie Bars

Ingredients

–For the cookie:
  • 1 egg
  • 1 c cashew butter
  • ¼ c coconut sugar
  • ½ tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • ½ c carob chips (or chocolate chips)
–For the brownie:
  • 3 Eggs
  • 1 tsp vanilla extract
  • scant 1 cup cashew butter
  • ½ c melted carob chips (or chocolate)
  • 3 TBS cocoa powder
  • 1 tsp baking soda
  • pinch of salt

Assembly

1.Preheat the oven to 350 F. Lightly grease an 8×8 pan, cupcake tins, or mini muffin pans.

2. To make the cookie dough, whisk 1 egg with cashew butter, sugar, and vanilla extract. Stir in baking soda and salt, then fold in the chocolate chips.

photo 3

3. For the brownies: melt carob chips in a double boiler or microwave. Whisk eggs with vanilla and cashew butter. Stir in melted carob chips, cocoa powder, baking soda, and salt. The batter will be thick

, but it will all work out.

4. Spread cookie dough evenly in whatever pan you are using- it should go between one-third and one-half of the way up the pan. Add the brownie batter in an even layer on top and smooth with a flat spatula.

5. Bake for 20-35 minutes, depending on what dish you’re using. For reference, I used cupcake-sized ramekins and mini-muffin tins and both required 25-28 minutes. Tess used an 8×8 in the original recipe and she says 30-35 minutes worked. Whatever you use, you’re done when a toothpick come out of the center clean.

 

photo 2

PS: I’m looking for some guest bloggers! Check out the details here if you want to be part of the fun.

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