Once again the TWD bakers had me stepping out of my baking comfort zone. Brownies topped with chocolate chip cookie dough. Yep, you read that right! Cool, huh?
Beth @ Supplicious chose this week’s pick and you can find the recipe for these chocolicious treats on her blog.
I haven’t had the best of luck with making gf cookies; the spreading seems to get the best of me. With that being said, I just wasn’t sure how my chocolate chip cookie dough would set on top of the brownies. I put the thoughts of my past attempts aside and proceeded with my cookie -making game face. I was a happy baker.
I made half of a batch, as it seems I’m the one who usually ends up eating most of my baking experiments :). I substituted my usual brown rice flour, potato starch and tapioca starch for the AP flour. As I’m typing this I realized I didn’t include any xanthan gum. Well, I guess it wasn’t really needed because the texture/structure held together. Although the recipe didn’t call for that much flour, I did taste the grittiness of the rice flour. Hmmmm. Regardless, I would definitely make this recipe again.
I didn’t have unsweetened chocolate for the brownie layer, so I substituted german chocolate and only added 1/3 cup of requested sugar. I eliminated the walnuts because I didn’t have any but I’m sure any kind of nut would be a great addition.
I love the look of these chipster brownies. While the two layers are distinct and individual, their flavors flow together to make an eye appealing dessert. I highly recommend a large glass of cold milk with these babies. They WILL satisfy anyone’s sweet tooth.
Make it a great day!
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