Pages Menu
Categories Menu

Posted by on Dec 18, 2012 in cookies, dairy free, dessert, gluten free, Holidays, homemade for the holiday, paleo | 12 comments

Chocolate Chip Cookie Brownie Bars | Grain-Free



brownie text copy

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?


Happy Holidays!


Chocolate Chip Cookie Brownie Bars



1 batch Paleo Chocolate Brownies

1 batch Paleo Chocolate Chip Cookie Dough

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.

To assemble

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)

I shared this recipe with: Allergy Free Wednesdays, Gluten Free Wednesdays, Pennywise Platter

Related Posts Plugin for WordPress, Blogger...


  1. These look absolutely delicious! Thanks for sharing the recipe.

  2. Amazing as always Danielle! Pinned for trying after my sugar detox… should get a pin button in your posts so we all can easily pin your delicious recipes easily!

  3. Actually if you go into your pinterest account you can get the little “pin it” icon to go onto your favorites bar on your computer and then you can Pin any recipes from anywhere (as long as they have a picture to go with it!)
    I pinned this recipe today! It looks delicious! I’m a sucker for Maple Syrup! So making homemade marshmallow cream out of it is a no-brainer for me !!!! yum!

    • Thanks for the tip! I did go ahead and add it to my posts also, I haven’t tinkered much with the blog settings like that since I made the move.

  4. I came across these & had to try them. I made them & now they’re waiting in the fridge for me…can’t wait till they’re ready, they look delicious! I’m amazed at how the marshmallow cream turned out. It’s just like the boughten stuff, but even better knowing it’s good for you! Thanks for the ingenious idea! Blessings…

  5. I was excited to use this marshmallow filling recipe for some goodies I was making my clients. However, I am wondering how and when your filling turned white? Using the maple syrup mine stayed the same color as maple syrup. Also, it was more gelatin than it was an actual marshmallow and kept just peeling right off. I tried this recipe 5 different times and never got a different result. I am very experienced in preparing paleo but couldn’t get this one to work. :(

    • Hi Fallon,

      Sorry you had such a hard time. It does start off a little *off* in colour, however it always turns white for me. It needs to be mixed for about 10 minutes. I make marshmallows quite often with good results. I wonder about the brand of gelatin maybe, I use pure maple syrup. When I make marshmallow *icing* for cakes I like it a bit creamier and less marshmallow-y. I 1\2 the amount of gelatin. Maybe that texture would be more to you liking.

  6. Hi! I’m an army wife and I’m trying to come up with ideas to send in a care package to my husband. He’s new to the paleo diet but seems to really enjoy it. Do you think these would hold up in a care package if tightly wrapped? Worrisome about the marshmallow portion :-/ do you have any ideas of treats that would do alright?

    • Hi Victoria,

      hmm, the marshmallow may get dry, I would suggest not cutting them exposing more edges. I sent my hubby many treats while he was in Iraq as a civilian base fire fighter. I put regular slices of bread on top of the baked goods, and then sealed and wrapped everything tightly. The moisture from the break keeps the baked goods fresh. Muffins would keep really well, cookies too.

  7. I just wanted to say thanks. This is one of the best Paleo desserts I have made. The vegan cookie was surprisingly good too.


  1. Allergy-Free Wednesdays: January 2, 2013 | The Willing Cook - [...] Chocolate Chip Cookie Brownie Bars/Grain-Free from Fresh 4 Five [...]
  2. 18 Yummy Paleo Chocolate Chip Cookie Recipes | Paleo Grubs - [...] 10. Chocolate Chip Cookie Brownie Bars Cookies or brownies? Can’t decide? No problem, as these combine both into one ...
  3. 25 Awesome Recipes for Paleo Chocolate Chip Cookies – paleoforever - [...] Chocolate Chip Cookie Brownie Bars [...]

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>