For the brownie layer:
For the cookie dough layer:
- 1/2 c (1 stick) unsalted butter, softened
- 1/4 c granulated sugar
- 1/3 c brown sugar
- 2 Tbl milk
- 3/4 c (3 oz) Better Batter Gluten Free Flour
- 1/2 c mini chocolate chips
For the chocolate ganache layer:
- 1 c semi-sweet or milk chocolate chips
- 2/3 c heavy cream
- 1 Tbl unsalted butter
Other items you'll need:
- 8x8 or 9x9 square metal baking pan
- parchment paper
- cooking spray
Preheat and prepare the baking pan.
Preheat the oven to 350 degrees. Measure a length of parchment paper which is long enough to overhang both sides of the brownie pan. Cut paper to fit bottom and up the sides in both directions, making a sling in which to bake the brownies. These overhanging handles will allow you to pull the entire square of prepared brownies out cleanly and easily for cutting and serving. Lightly spray the baking pan, layer in the parchment paper, and lightly spray again both the bottom and sides of the paper before adding the brownie batter.
Prepare the brownie layer.
Mix the brownie batter according to the package directions. In a large bowl, combine the dry mix, eggs, water, and canola oil and stir until well blended. Spread in the prepared parchment paper covered brownie pan. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool brownies completely in the pan before layering on the cookie dough.
Prepare the cookie dough layer.
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together the butter and sugars on medium speed until well combined. Add in milk and mix well. Mix in flour and stir until fully incorporated. Be sure to scrape down the sides of the bowl after each of these steps. Add mini chocolate chips and stir by hand to incorporate. Spread cookie dough mixture over cooled brownies still in their pan.
Prepare the chocolate ganache topping.
In a small saucepan (or in a microwave-safe bowl), bring the heavy cream and butter just to a boil. Add the chocolate chips and let sit for 3-4 minutes without stirring. Gently whisk melted chocolate and cream mixture until completely combined. Pour chocolate mixture over the cookie dough layer. Let cool at room temperature for at least 30 minutes to keep the topping shiny, then refrigerate to set, at least another 2 hours. Makes 12-16 thick squares.
Adapted from Spend with Pennies