Chocolate Chip Cookie Brownie Bars | Grain-Free
It is always fun to take recipes I already have in my repertoire and turn them into something even more special, especially during the holidays. I remembered this chocolate chip brownie square that I used to buy at the coffee kiosk when I worked at the hospital. I decided to re-create that recipe, but kick it up a notch by sandwiching homemade maple sweetened marshmallows between the layer of brownie and cookie. It turned out fantastic, looks impressive and it tastes ridiculously decadent.
Who would believe that these bars are Grain/Gluten, Dairy, Soy and Nut Free?
Chocolate Chip Cookie Brownie Bars
1 batch Paleo Chocolate Brownies
Maple Marshmallow Filling
1 tbsp. gelatin
1/4 cup water
1 cup pure Pure Maple Syrup
pinch of crème of tartar
Prepare two 11×7 rectangular baking pans
Preheat oven to 300F
Prepare a batch of Chocolate Brownies and spread it in the 7×11 pan. Bake at 300F for 20-25 minutes. Cool completely and remove from pan and set aside.
Preheat oven to 350F
Prepare a batch of Chocolate Chip Cookie Dough. Spread it into the 7×11 baking pan and bake at 350F for 18-20 minutes. After baking, cool and and remove from pan, set aside.
To make Marshmallow filling
Re-grease the sides of the 7×11 pan and carefully place the brownie back in the pan.
Place gelatin,and water in the bowl of a stand mixer with whisk attachment and mix slightly, let rest.
In a small pot, combine pure maple syrup and crème of tartar. Heat to 250F using a candy thermometer, or until the hard crack stage.
Turn the mixer on low and Carefully pour the hot maple syrup into the bowl, bring the speed up to high and whisk for about 7 minutes.
Spread the marshmallow all over the top of the brownie. Now carefully place the cookie layer on top. Set it in the fridge to set for an hour or so.
Cut into squares.
Makes 15 squares (depending on size you cut)