Gooey & Fudgey Brownie Cookie Drop (Gluten Free + Low Carb)

When it’s cold outside and all I crave is some sunshine, I turn to delicious baked goods that fill my house with irresistible aromas and contain copious amounts of chocolate. After all chocolate can cure most woes right? Especially if it’s in the form of a delicious fudge-y brownie!⠀

So these are not normal brownies, they are COOKIE DROP brownies. Gooey fudge-y brownie with a soft baked cookie layer. Baked in one tin and then you have to try and patiently wait while it cools. It’s the hardest part, truth be told.

These are:

  • gluten free
  • grain free
  • sugar free – I like to sweeten my baked goodies with things like stevia, erythritol and monk fruit to not get that sugar rush in my bod
  • low carb
  • with good fats
Brownie Cookie Drip (Gluten Free + Low Carb)
Recipe type: Gluten Free, Grain Free
Cuisine: Dessert
Serves: 16
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
  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!