Preheat the oven to 350F degrees. Line a 9x9 baking pan with parchment paper.
Combine the chocolate chips, chopped chocolate and butter in a microwave safe bowl. Microwave on 50% power for 2-3 minutes until melted. Set aside to cool before adding it to your batter.
½ Cup Allergen Free Chocolate Chips, 3 ounces Dark Chocolate Baking Chocolate, ½ Cup Vegan Butter
In a large bowl, combine gluten free flour, salt and sugar. Whisk together.
1 Cup Sugar, ⅔ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Salt
Beat the eggs and add to your dry mixture.
3 Eggs
Add the vanilla and melted chocolate. Fold together or whisk until smooth and shiny.
1 teaspoon Vanilla
Pour the brownie batter into the prepared pan and partially bake for 10 minutes.
For the cookie layer
While the brownies are baking, prepared your cookie dough.
Combine brown sugar, sugar and butter in the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until lighter in color.
½ Cup Vegan Butter, ½ Cup Light Brown Sugar, ¼ Cup Sugar
Add the vanilla and egg and beat for another 60 seconds.
1 Egg, 1 teaspoon Vanilla
Add the flour, salt and baking soda. Mix on low speed until just combined.
¾ teaspoon Salt, 1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Baking Soda
Fold in the chocolate chips by hand with a spatula.
1 Cup Allergen Free Chocolate Chips
After the brownies have partially baked for 10 minutes, remove from the oven and work quickly to add the cookie layer.
Use two spoons to scoop blobs of cookie dough and drop them on top of the brownie batter. Don't worry about spreading it out, it will spread when it bakes.
Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and bake another 10 minutes until golden brown and cooked through. Check for done with a toothpick inserted in the center. The toothpick should come out with a few moist crumbs attached.
Remove from oven and cool completely before cutting.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days.