This post is sponsored by Pillsbury. All opinions are 100% my own.
Welcome to day twelve of the 12 Days of Christmas Cookie on WLOW. I took a few days off to recoup from my cookie coma, and bring you something really special. Like really special. For some special friends of mine.
Now, we’re not a gluten-free household, but a few of our friends are and I wanted to make sure I had something delicious for everyone to eat. And that’s how these gluten-free Chocolate Covered Cherry Brookies were born. Let’s get baking!
If you’ve never heard of a brookie before it goes a little something like this. A cookie meets a brownie and decides it’s love at first sight. They date for a couple years, get married, and then make these most happy crispy, cookie crunchy decadently chocolate treat ever! It’s a dessert love child – with extra love.
Since I was making these brookies gluten-free I wanted to keep things ans easy as possible. I grabbed a tub of Pillsbury Gluten-Free Cookie Dough and got thinking. My dad is practically addicted to cherry cordials. He told everyone not to get them one year because he had gorged on them for the last month. But the my brain clicked on. Chocolate chip cookie dough… chocolate… chocolate covered cherries… brownies… brookies! And now you know how my brain works.
I found an easy gluten-free brownie recipe to top my cookie dough, grabbed a jar of maraschino cherries, and whipped up a quick glaze. These brookies are seriously so easy to make and you’d never know they’re gluten free. As in I gave one to my dad, he thought they were great, and never questioned that it wasn’t just a cookie + a brownie. Sold!
Two Years Ago: Garlic & Herb Roasted Chicken
Gluten-Free Chocolate Covered Cherry Brookies
Ingredients
- 1 tub Pillsbury Gluten-Free Cookie Dough {or a batch of your favorite homemade GF chocolate chip cookie dough}
- 2/3 cup almond flour
- 1/3 cup brown rice flour
- 1 cup dark chocolate chips
- 6 tablespoons unsalted butter cut into small pieces
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup chopped maraschino cherries
- 12 whole maraschino cherries
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
Instructions
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Preheat over to 350 degrees F. Coat a 9" x 13" baking dish with non-stick cooking spray.
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Empty gluten-free cookie dough into baking dish. Using the heel of your hand, press the cookie dough evenly around the pan. The cookie dough will form a relatively thin layer. Bake cookie dough for 5 minutes. Remove from oven.
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set up a double boiler over medium heat. Place chocolate chips, butter, and salt in the bowl of the double boiler. Melt everything together until smooth. Transfer to a mixing bowl and let sit 5 minutes to cool.
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Add sugar and vanilla to melted chocolate. Beat in 1 egg at a time.
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In a medium bowl, whisk together almond flour and rice flour. Add flour mixture to chocolate mixture. Mix until just combined. Fold in chopped cherries.
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Pour brownie batter over cookie dough and spread evenly. Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
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In a medium bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over cooled brookies. Place whole cherries on top of brookies so there will be one cherry per brookie once they are cut. Cut into 12 bars once brookies are cooled.
Recipe Notes
**I used a ziploc bag with a corner cut off to drizzle the icing over my brookies.** You could cut these brookies smaller if you like and easily get 20 servings from the same pan.
