Gluten Free Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

For the Chocolate Chip Cookies

Dry Ingredients

3/4 cup white rice flour

1/4 cup sweet rice flour

2 Tablespoons cornstarch

1/2 teaspoon baking soda

1/4 teaspoon salt

Wet Ingredients

6 Tablespoons (3/4 stick) butter, softened

1/2 cup dark brown sugar

1 large eggs

1 teaspoons vanilla extract

1 1/2 cups chocolate chips

For the Brownies

Dry Ingredients

1 cup white rice flour

1/2 cup cornstarch

1/2 cup cocoa powder

1/2 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

2 cups granulated sugar

3/4 cup (1 1/2 sticks) butter, softened

3 large eggs

2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish and set aside.

2. Prepare the chocolate chip cookie dough:In a medium mixing bowl, whisk together the dry ingredients.

3. In a large mixing bowl, cream together butter and eggs until a thick paste forms, about 45-seconds. Add egg. Blend until combined.

4. Turn off mixer and add dry ingredients. Turn mixer on to medium.

Blend until a dough forms. Set aside.

5. Prepare brownie batter: In a medium mixing bowl, whisk together dry ingredients. Set aside.

6. In a large mixing bowl, cream together butter and sugar. (Use medium-high speed with a handheld mixer or medium speed with a stand

mixer.)

7. Add eggs. Mix until combined.

8. Reduce mixer speed to medium. Add dry ingredients and vanilla extract. Mix until a batter forms.

9. Spread batter into prepared pan.

10. Drop tablespoonfuls of chocolate chip cookie dough all over the top of the brownie batter. Don't worry about the gobs of cookie dough touching.

11. Bake for 45 -55 minutes or until a cake tester inserted into the center of the brownies comes out clean.

12. Allow brownies to cool in the pan. Cut into small squares.

Makes 24 small brownies.