Gluten Free Chocolate Dipped Brownies topped with Raw Cookie Dough (Gluten/Grain/Dairy/Soy/Egg Free). With directions to make Sugar Free & with Carob.

Gluten Free Chocolate Dipped Brownies topped with Raw Cookie Dough (Gluten/Grain/Dairy/Soy/Egg Free). With directions to make Sugar Free & with Carob.

Gluten Free Chocolate Dipped Brownies

Back in January I posted a recipe for Layered Brownie Chocolate Chip Cookie Bars .That recipe received glowing reviews all around. After I developed my 30 Second Raw Chocolate Chip Cookie Dough a few days ago the wheels in my head began to spin for some additional fun uses of this dough. This recipe is the result. These Brownies are ridiculously good.

What could be more delicious than brownies topped with cookie dough? AND then also dipped in chocolate. Nothing. Ok, nothing maybe aside from my crack brownie recipe, those are pretty good too.

To make this recipe Sugar Free leave out the Chocolate Chips and follow the directions to use the Stevia and Xyltol. Coconut Flour will not work in this recipe- if you are looking to make an alteration for the almond flour I suggest using another nut or seed flour with a mild flavor.

Gluten Free Chocolate Dipped Brownies

Gluten Free Chocolate Dipped Brownies

Chocolate Dipped Brownies topped with Raw Cookie Dough


    Brownie Base.
  • 1 1/2 Cups Blanched Almond Flour (I use
  • 1/3 Cup Cocoa Powder or Carob Powder
  • 1/4 Tsp Salt
  • 2 Tsp. Baking Powder
  • 1/2 Cup of Granulated Sugar.
  • (any variety should work refined or unrefined- to make these sugar free use Xylitol).
  • 1 Tbs Vanilla Extract
  • 3 Tbs Nondairy Milk or Water.
  • (Note: if using Carob Powder you may need an exta 1/2 Tbs Liquid)
  • 1 Cup of Allergy Free Chocolate Chips (optional)
  • Raw Cookie Dough Topping
  • 1 1/2 Cups Blanched Almond Flour
  • 1 TBS Vanilla Extract
  • 1 1/2 TBS Butter, Earth Balance, Ghee or Coconut Oil. (I use Garden of Life)
  • Any Variety of Granulated Sugar to taste OR pinch of Powdered Stevia to taste + 2-3 Tbs Xylitol.
  • 1 1/2 Tsp. Any Variety of Milk or Water.
  • 1/3 Cup Allergy Free Chocolate Chips (optional)
  • Melted Allergy Free Chocolate Chips for dipping (Such as Enjoy Life). or Homemade Sugar Free Sauce. (see recipe below)


  1. Place a sheet of parchment into a bread pan. (9 x 5) Allow the paper to overhang slightly on the edges.
  2. Preheat oven t0 350 Degrees. Make the brownie base: Combine all ingredients in a bowl and mix until it comes together. Use your hands to assist in the mixing is needed- dough will be extemely thick. Stir in the chocolate chips (optional). Press the dough into the prepared bread pan.
  3. Bake the brownies- for 30-35 minutes. until toothpick comes out clean. Remove from oven and allow to cool 10-15 minutes.
  4. Make the raw cookie dough. Combine all ingredients in a bowl and mix until smooth. Evenly press the Cookie dough on top of the surface of the brownies in their pan.
  5. Place the pan into the freezer for about 30 minutes for easy slicing. Remove pan from freezer and slice into squares. Dip each square into melted chocolate or carob. Place back into the freezer until the chocolate sets. And then.. EAT!


Store these in the fridge, freezer or at room temperature in a sealed container.

Homemade Chocolate or Carob Sauce.


  • 1 Cup High Fat Cocoa Powder or Carob Powder
  • 1/2- 3/4 Cup of Coconut Oil Melted (The amount needed will vary between Cocoa and Carob)
  • Pinch of NuNaturals Powdered Stevia (to taste)
  • 1/4- 3/8 Tsp. Salt (to taste)


  1. Combine Ingredients (adjust this recipe to your taste and preference)


Brittany Angell

14 comments | Leave your own

  1. Ashley F.

    Yes please! I’ll take 20 🙂 These look amazing – also can’t wait to check out your new cookbooks!

  2. Priyanka

    Those look amazing and inviting.

  3. Ellen (Gluten Free Diva)

    These look lovely. Very. I’m adding them to my list of must-make! Thanks Brittany!!!

  4. Christina

    Quick question. Can we use honey or maple syrup or blended dates as a substitute for the sugar? Any thoughts on how much?
    Looking forward to checking out your other recipes 🙂

  5. Sarah @ The Healthy Diva

    all i can say is ohmygosh yumm!

  6. shannon

    will def have to make a second time. too dry/brittle, but taste great. yours look so moist. only sub i made was truvia in place of sugar, and put in an 8×8 pan, so probably too thin. 🙁

  7. Holly

    Is there something that I can use instead of almond flour? Not only do I have a gluten allergy, but also an allergy to almonds.

  8. Alexis

    Yeah all of your recipes always look amaaaazing but Im on GAPS and can only have honey! Maybe you can show some honey variations…

    1. Jennifer

      Alexis, all of the conversion rates I have seen for honey:sugar is 1/2:1. So if you are susituting the 1/2 cup of sugar (In the brownies) for honey, you would use 1/4 cup honey. Hope this helps!

  9. Jen UPward

    Is this a replacement for the Chocolate cupcakes with cookie dough frosting?
    I was hoping to make those for my twins birthday party tomorrow but am having difficutly finding it again on this site. I made those and had a problem with them sinking and tasting burnt with a spice. ANy idea what I did wrong on those? I did it 3 times and was at a loss as to my mistake LOL

  10. Linda M

    Wow. These are amazing!!!!! I would’ve followed your directions completely except that I did not have the cocoa powder so I made them with just the base ‘brownie’ with only mini allergy free chocolate chips. I also used honey and they were still fabulous. Can’t wait to try them with the cocoa in them!

  11. Lisa

    These were amazing!!! A big hit with my friends and family!!! So yummy!!!!!

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