Brownie Cookie Drip (Gluten Free + Low Carb)
Author: 
Recipe type: Gluten Free, Grain Free
Cuisine: Dessert
Serves: 16
 
Ingredients
Cookie Dough Layer
  • ¼ cup (55g) butter, softened
  • ⅓ cup (40g) sukrin gold or brown sugar
  • ⅓ cup (40g) sukrin granulated
  • 1 eggs
  • 1 cup (100g) almond flour
  • 1 teaspoon vanilla powder or extract
  • ¼ teaspoon baking soda
  • ⅓ cup (60g) chocolate chips
  • Pinch of salt
Brownie Layer
  • ¾ cup (180g) butter
  • 150g dark chocolate, broken into pieces
  • 1 tablespoons cacao powder
  • 2 cups (275g) sukrin gold or golden caster sugar
  • 1½ cups (150g) almond flour
  • 3 eggs, beaten
  • Top with coarse salt
Instructions
  1. To make the brownie layer, melt the butter and chocolate over low heat in a saucepan, stirring frequently and keeping a close eye so it doesn’t burn.
  2. Once melted remove from the heat and stir in the cacao powder, sugar and almond flour until combined. Let cool for a few minutes before stirring in the eggs.
  3. Pour into the lined baking tray and top with dollops of the cookie dough.
  4. Bake for 18-20 minutes, covering the top with tin foil for the last 5 minutes so the cookie doesn’t burn.
  5. Let cool completely before cutting into slices. Note - you can place it in the fridge towards the end to speed up cooling, and that also makes them even fudgier!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/brownie-cookie-drip-gluten-free-low-carb