Peanut Butter Brookies
DAIRY FREE, too! Egg-free friendly if you are able to sub flax eggs in your brownie batter. There are very easy to make as I used store bought mixes. Also, if you are following my instagram page @celiacsweetie you can enter my giveaway and win many of the ingredients for these! Head over to my instagram page to enter September 21st-October 1st. [gallery ids="889,891" type="rectangular"]Ingredients:
- 1 box of GF/DF brownie mix prepared as directed - I used Simple Mills almond flour brownie mix and used liquid coconut oil in place of butter when preparing
- 9 premade GF/DF cookie dough balls - I used Sweet Loren's chocolate chunk cookie dough (found at many regular grocery stores now, I bought mine at Fresh Thyme and you can win 4 free-cookie dough vouchers in my giveaway;)
- 1/2 C crunchy peanut butter (I used Crazy Richard's, also included in my giveaway!)
Directions:
- Preheat oven to 375ºF
- Pour your prepared brownie mix into a 8x8 parchment lined pan
- Drop PB by the spoonful on top of the brownie batter, use a knife or rubber spatula to swirl PB into the brownie batter
- Press 9 cookie dough balls into the brownie batter, evenly spaced
- Bake for 35-45 minutes, until a toothpick comes out clean. Check on them in the oven every so often, if cookies start to look like they're getting brown on top before the whole pan is done cooking, you can cover with tin foil and continue baking to prevent the tops from burning
SO AMAZING and such a crowd pleaser!
xo, Celiac Sweetie