Anyway, Halloween is just days away and the goodies are coming out in full force right now. How about something...semi healthy? Well, gluten free and dairy free at least! I give you...the Chocolate Concoction. Someone at work made the original recipe, which can be found here, and since then I have been scheming to make it something that I and everyone else who avoids gluten or dairy, can eat. I've discovered that leaving the Oreo cookie look-a-likes in makes it impossible to be dairy free, so both versions of the recipe are below.
The good news: it's easy to make and stays moist. It took me all of maybe 15 minutes to put together and then about 30 minutes to bake. The bad news: it's indulgent, to say the least. Scrumptiously indulgent. Not that that's so bad, it's just that I have no idea how many calories is in this baby so I'm just going to round up and say a million or so. Make it for special occasions and not for, you know, breakfast, and you'll be fine. It's worth it, trust me.
The Chocolate Concoction - Gluten Free(Re-formatted from Kevin & Amanda's original recipe)
Go to your local health foods store to find the GF products you need. I got these at Sprouts, but I'm sure Whole Foods or similar places will have them. I chose these specifically, not just for the GF option, but because baking times were similar.
- 1 box Chocolate Truffle Brownie from Gluten Free Pantry
- 1 box Chocolate O's from Schar
- 1 bag Chocolate Chunk Cookie Mix from Pamela's Products
- 1 bag Mini Chocolate Chips from Enjoy (Gluten, Dairy, Soy Free...this is not in the original recipe, but I wanted a little extra oomph)
You will need butter and egg for this as well, per the instructions on each box.
1. Layer a 13x9 inch pan with Parchment Paper to avoid everything sticking. Then lightly coat it with some butter.
2. Mix the chocolate chip ingredients together. Optional - Add a 1/3 cup of the mini chocolate chips, if you desire.
3. Spread the cookie mix on the bottom as evenly as you can.
4. Put the Chocolate O's on top of the cookie dough.
6. Bake at 350 degrees for about 25-30 mins. Keep an eye on it towards the end to ensure you get it just right.
7. Let cool for about 15 mins and enjoy.
The Chocolate Concoction - Gluten and Dairy Free
To ensure you get this dairy free, omit the Chocolate O's. You can replace with another gluten free, dairy free cookie if you wish, but honestly it's just as good without them. I am leaning towards it without them.
Instead of butter or margarine, substitute olive oil or coconut oil as follows:
1 tsp butter = 3/4 tsp oil
1 tbsp butter = 2 1/4 tsp oil
And to make it even more yummy...get yourself some GF, Dairy Free Purely Decadent Vanilla Ice Cream (made with coconut milk) and put a scoop on top. Then feel free to die and go to heaven.
Happy Eating Everyone!
Update---> I remade this (just with the brownie and choc chip mix) with Bob's Red Mill mixes and I think it was even better. Gluten free, but not dairy free, however, the ingredients in the Bob's brand are better.
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