"Bring in the spring season with these chocolate chip cookie brownie bars made with @immaculatebaking gluten-free chocolate chunk cookie dough! @thefeedfeed #ad #immaculatebaking #feedfeed
My all-time favorite cookie dough is at my all-time favorite grocery store @Sprouts! The taste is immaculate 😉 and it’s dairy- and gluten-free so a perfect treat for this lactose intolerant gal!
I used the cookie dough as an addition to my favorite brownie recipe and topped the bars with my icing recipe!"
Chocolate Chip Cookie Brownie Bars
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- Recipe Card
Prep time: 20mins
Cook time: 15mins
Serves or Makes: 12
Recipe Card
ingredients
Brownies:
- nonstick cooking spray
- 2 bananas, very ripe
- 1/2 cups cocoa powder, more if you want fudgier brownies
- 1/2 cup nut butter
- 1 teaspoon baking powder
- 1/4 cup nut milk, more for thinner brownies
- 1 package Immaculate Baking Gluten-Free Chocolate Chunk Cookie Dough
- sprinkles, optional
ingredients
Frosting (Optional):
- 1 cup neutral oil
- 1/2 cup dairy-free butter, melted
- 1 tablespoon almond extract
- 2 tablespoons hot water
- 1 teaspoon salt
- 2 pounds powdered sugar
- 4 ounces evaporated milk, dairy free version: 1/2 cup nut milk and 2 tablespoons cornstarch
Method
For the Bars:
Step 1
Spray a 9-inch round nonstick cake pan with cooking spray and preheat oven to 325°F. (If you want to make the bars egg-shaped, you will need to use a pan with egg-shaped slots.)
Step 2
For the brownie layer: In a medium bowl, mash the ripe bananas. Add cocoa powder, nut butter, and baking powder. Add nut milk and mix until combined, set aside.
Step 3
Press the Immaculate Baking Gluten-Free Chocolate Chunk Cookie Dough into the pan to form one layer. Spread the brownie batter evenly on top of the cookie dough layer.
Step 4
Bake for 10 to 15 minutes until a toothpick inserted comes out clean. Let cool for at least 15 minutes before frosting.
For the Frosting:
Step 1
Using a whisk or an electric mixer, combine oil, melted butter, almond flavoring, hot water and salt, beating until smooth.
Step 2
Add powdered sugar, 1/2 cup at a time. Slowly add evaporated milk a few tablespoons at a time until frosting reaches desired thickness.
Step 3
Frost cooled bars and enjoy!