These brownie-cookie bars were my dad's invention!  Go Dad!  They've been a hit!  They combine my favorite chocolate brownies with a half batch of my fabulous chocolate chip cookie dough recipe to make a yummy treat.  You can add mint chips, too, if you like.  If you serve them straight from the oven, they'll be very soft and messy.  But let them firm up a bit, and they're perfect! Enjoy! 

A delicious brookie bar - ready to eat! Yum! 

A funny looking batch of brookie bars, fresh from the oven.  I love how they look like cookie pebbles in a lake of brownie. 

Brookie Bars - Brownie Cookie Bars!

Makes a 9 x 13 pan

Preheat oven to 375 F.  Line 9" x 13" pan with parchment paper. 

Brownie Batter:

In a microwave safe bowl, melt together at 50% power, stirring every 30-45 seconds until smooth: 

7 oz dark chocolate

3/4 cup + 2 Tbsp butter

Add and mix in: 

1 1/4 cup sugar

Add, stirring in one at a time: 

4 eggs

Mix in: 
2 Tbsp Kristin's Gluten-Free Flour Mix OR brown rice flour

Pour the brownie batter into parchment-lined pan.   If desired, you can sprinkle some mint chocolate chips over the brownie batter (you can add them now or after you put on the cookie dough batter).  

Brownie batter done.  Ready for the cookie batter to be added. 

Cookie Batter:

In a mixer, cream: 

1/2 cup butter, softened

1/4 cup sugar

1/2 cup brown sugar

Mix in: 

1 egg

1 tsp vanilla bean paste or extract

Mix first in a bowl (to avoid clumping, it's best to mix the flours first before adding to the wet ingredients), then add to the butter/sugar mixture: 

1 cup white rice flour

1/3 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Add in: 

1 cup semi-sweet or bittersweet chocolate chips

Scoop small spoonfuls randomly on top of the brownie batter.  

Ready to bake!

Look at these awesome brookie bars my dad made - about to go in the oven.  Well done, dad! 

Bake Brookie Bars at 375 F for 25-27 minutes, until nicely browned and set.  Let cool in pan on a wire rack at least an hour before slicing.   These are delicious plain, but are also a fun treat served with a bit of ice cream and caramel sauce.  Also great just with the caramel sauce.   Leftovers can be sliced and frozen.  Enjoy! 

Fresh from the oven!  Cool and slice. 

My dad's brookie bars - with mint chips scattered throughout. 

My dad, serving up a brookie bar!  Go dad! You're awesome! 

Brookie Bars - Brownie-Cookie Bars by Successfully Gluten Free!

My son described these chunky banana muffins with crumb topping and dark chocolate chips as tasting like a banana cream pie in muffin form.  That sounds pretty tasty to me!  And I have to agree.  Best of all, you need only two overripe bananas, and since this recipe uses coconut flour, you don't need any added xanthan gum to have a wonderful crumb texture.  Enjoy! 

Tasty chunky banana chocolate chip muffins with crumb topping. Yum!

If you have extra-large sized paper liners, the muffins will puff upward to fill the muffin liner. 

Chunky Banana Muffins with Crumb Topping

Makes 12 large muffins

Preheat oven to 350 F and put paper liners in 12 muffin tins (or 18 if you don't want them as large).

In a large bowl, mix together: 

1/2 cup coconut flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/2 cup sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Stir in: 

1 cup buttermilk (can make using 1 Tbsp vinegar + milk, lactose or dairy-free options work well, too)

2 eggs

1/4 cup butter, melted

1/4 cup oil 

1/2 tsp vanilla extract

Fold in until thoroughly combined: 

2 overripe bananas, diced

1/2 - 3/4 cup high quality semi-sweet or dark chocolate chips (optional, but we love chocolate around here, especially the nice dark kinds)

Divide the batter between 12 muffin cups lined with paper liners.  You can make 18 smaller sized, if you prefer.  

Ready to make and add crumb topping

In a large bowl, dice together with a pastry cutter or mix quickly by hand to form a crumbly topping: 

1 Tbsp coconut flour

1 Tbsp brown rice flour

1 Tbsp brown sugar

1 Tbsp butter

Sprinkle the topping evenly over the muffins.   

Crumb topping added - ready to bake!

Bake at 350 F for 22-25 minutes, until nicely browned.  If you make 18 muffins, they'll need a bit less time, 18-20 minutes.   Remove from oven and let rest 5 minutes in the pan before removing to a cooling rack.  Enjoy!

Fresh from the oven.  Rest 5 minutes before removing from pan. 

Cooling on the wire rack - ready to eat! Yum! 

Chunky Banana Muffins with Crumb Topping by Successfully Gluten Free!