Everyone knows that if you turn up to a party/gathering/movie night with these you will be the talk of the town, the belle of the ball and everyone’s best friend (for the night anyway). These ultimate cookie dough brownie bars are so delicious and on top of that incredibly easy to make. Made with my Brownie 2.0 recipe as the first layer and a soft choc chip cookie dough as the second layer they are perfectly gooey and indulgent, all made without refined sugar and chickpeas in the brownie!
Top Tip: Store them in the fridge for optimum fudgey goodness!
Don’t forget to tag me on Instagram @fransfoodstories if you try making them.
- 80g Butter (softened)
- 3 tbsp Natvia Sweetener (or Stevia/coconut sugar or just ordinary sugar)
- 1 Egg
- 1 tsp Vanilla Extract
- 100g Plain Flour
- 1 tsp Baking Power
- Pinch of Salt
- 60g of Dark Choc Chips
- 1 Can Drained Chickpeas
- 1 tsp Baking Powder
- 5 Tbsp Natvia Sweetener (or other natural sweetener of choice)
- 75ml Milk
- 2 Tbsp Cacao Powder
- 1 tbsp Almond Butter
- 75g Dark Chocolate
- Start by preheating the oven to 150 degrees.
- Begin with making the cookie dough by beating together the butter and the natvia sweetener until fluffy and creamy.
- Add the egg and vanilla extract and whisk together.
- Next add the flour, baking power and salt and mix together until all combined before adding the chocolate chips and setting aside.
- To make the brownies, place the chickpeas in a blender and pulse until smooth.
- Add the remaining ingredients, apart from the dark chocolate, and blend together until smooth and all combined.
- Cut the dark chocolate into chunks and mix into the brownie batter.
- Line a baking tray with greaseproof paper and pour in the brownie mix into an even layer.
- Crumble chunks of the cookie dough onto the top in a fairly even layer.
- Bake in the oven for 25 mins until the cookie are just turning golden.