Cookie Dough Stuffed Brownies

There is something deeply satisfying about cutting into a brownie and finding a thick, soft layer of cookie dough sitting right in the middle.

These Cookie Dough Stuffed Brownies have a fudgy, cocoa-rich outer layer packed with white chocolate chunks, and a cookie dough core that stays soft and slightly chewy once baked. Both layers are gluten-free and sweetened with Natvia Gut Activation Sweetener, so the whole thing is completely free of added sugar without compromising on flavour or texture.

The technique is simple: freeze the cookie dough layer first so it holds its shape when you sandwich the brownie batter around it. The result is a bake that looks like it required serious effort but is very achievable on a weekend afternoon.

Cut into nine thick squares and share them around. Or do not share them at all.

Prep Time: 20 mins

Cook Time: 35 mins

Servings: 9

Ingredients:

For the cookie dough

80g (2/3 cup) gluten-free flour
20g (3 tablespoons) coconut flour
70g (1/3 cup) Natvia Gut Activation Sweetener
2 tablespoons margarine
150ml (2/3 cup) oat milk
1 teaspoon vanilla extract
50g no added sugar dark chocolate, cut into chunks

For the brownie

150g (1 1/4 cups) gluten-free flour
90g (1/2 cup) Natvia Gut Activation Sweetener
30g (1/4 cup) coconut flour
40g (1/3 cup) cocoa powder
1 large banana, mashed
1 egg, beaten
2 tablespoons oil
150ml (2/3 cup) oat milk
60g no added sugar white chocolate, cut into chunks

Methods:

Make the cookie dough: mix together the gluten-free flour, coconut flour and Natvia Gut Activation Sweetener in a bowl. Add the margarine, oat milk and vanilla extract and mix well to form a soft dough. Stir through the dark chocolate chunks.
Grease and line a 9x9in baking tin. Spoon the cookie dough into the tin and spread out evenly. Freeze for 1 hour.
While the cookie dough freezes, make the brownie batter. Combine the gluten-free flour, coconut flour, Natvia Gut Activation Sweetener and cocoa powder in a large bowl. Whisk together the mashed banana, beaten egg, oil and oat milk, then pour into the dry ingredients and mix until you have a thick batter. Stir through the white chocolate chunks.
Remove the frozen cookie dough from the tin and set aside. Re-line the tin, then spread half the brownie batter evenly across the base.
Place the cookie dough block on top, then spread the remaining brownie batter over to cover completely.
Bake at 180C for 30 to 35 minutes until firmed up and cooked through. Cool completely before cutting into 9 pieces.