Ok, so this is a longer post than normal, but please bear with me. I’m actually giving you 2 recipes with a single post – hope you appreciate them!
As you all may know, I enter competitions (still haven’t heard about my recipe for the blueberry crumb cupcake yet – I don’t think I won anything!). Anyway, I was going through my Twitter feeds and came upon this one. It was for Enjoy Life (website here) – a company that specializes in foods that are free of the top 8 allergens (wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish). Which suits me to a T.
Anyway, they had a competition to show what activities we did during Spring and to show that we could eat yummy food even when we’re allergic to almost everything under the sun. I submitted the following photos:
So it shows Grant and me doing karate with our awesome instructor – this was actually after our belt test to progress to orange belt, and enjoying peanut butter popcorn (we won’t let them know about my corn issues!). A few weeks ago I was contacted by Enjoy Life saying that I had won a prize pack from this competition. I was astonished, to say the least. I received a package containing the following:
So it was a pack of brownie mix, chocolate cookies, vanilla honey graham cookies and some mini chocolate chips. When they were asking for my details they mentioned they were excited to see what I would do with these ingredients. So I took up the challenge – and the results are below:
Choc chip cookie dough brownies
Ingredients
- 1 pack Enjoy Life Brownie mix
- 1/2 cup coconut oil softened
- 3/4 cup raw sugar
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour mix
- 1 tin 11.5 oz non-dairy condensed milk
- 1 cup Enjoy Life mini chocolate chips
Instructions
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Prepare and bake the brownie according to the instructions on the packet.
Once cooled, prepare the cookie dough topping
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Cream the coconut oil and sugar together with an electric mixer until creamy. Add vanilla.
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Gradually beat in the flour and add the milk.
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Add the chocolate chips and mix well.
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Spread on top of the brownie and chill for 2 hours.
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Once the topping is slightly hardened, slice with a sharp knife into 24 portions.
- Both are equally good, and I can’t decide a winner (Henry)
- The brownie was a little dry and the cookie dough didn’t really reach any great heights and preferred the sunbutter slice (Grant)
- The sunbutter slice had really melt-y chocolate so it was a little hard to eat but really yummy, the cookie dough had a bit of a grainy texture, but still really yummy (Abby, who had 2 pieces of each on first offering!)
Feel free to let me know if you try any of these and what the outcomes are for you!
Now if only I can win a competition with one of my actual recipes …
Until next time, enjoy cooking at home!
Sarah
What size pan are you using for this?
It was a 9×9 baking pan – thanks for the question!