If you’re looking for an over-the-top, rich dessert, this is the recipe for you. These parfaits have six layers of goodness – for your soul, not your body.
First we start off with a layer of a circular cutout of gooey brownie. Then a thin layer of raw cookie dough (with no eggs of course). Another brownie cutout and cookie dough layer, then rich chocolate ganache, and brownie crumbles. I made these parfaits in tall cupcake liners that have a cylindrical shape instead of the typical cupcake liner shape so that the parfaits would hold their shape. Serve with spoons and you’re good to go.
For these parfaits, I used five different recipes to create the layers. Two brownie recipes to create a normal and gluten free version, two cookie dough recipes, and one for ganache.
Gluten Free Gooey Brownies
1 1/4 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose gluten free flour
1/4 tsp xanthan gum
1/8 tsp baking soda
1/4 tsp sea salt
1 Tbsp cornstarch
2 large eggs (cold)
4 Tbsp butter, melted
1/3 cup canola oil
1 1/2 tsp vanilla extract
2 Tbsp water (cold)
Preheat oven to 325 degrees and line a baking sheet (the kind you use for cookies) with parchment paper. In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch. Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated. Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely in the pan before cutting.
Gluten Free Cookie Dough
1/2 cup butter, softened
1/4-1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 cup gluten-free baking flour (I used all-purpose)
1/2 teaspoon sea salt
1/2 cup semisweet chocolate chips (or more)
In a medium bowl, cream together butter, cane sugar, brown sugar, and vanilla extract. Add sea salt and stir in flour. Fold in chocolate chips.
1/2 cup unsalted butter, melted
1 tablespoon cooking oil
1 1/8 cup superfine sugar (normal sugar has kind of a grainy texture, and you can’t tell he difference in these parfaits)
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
*I add about 1/4 tsp of baking powder for these so they’re easier to cut into circles later.
Preheat oven to 175°C | 350°F. Lightly grease a baking sheet (the kind you use for cookies) with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Pour batter into prepared pan, smoothing the top out evenly. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. Remove and allow to cool to room temperature before cutting.
2 1/4 cups Flour
1 tsp Salt
2 sticks Butter, softened
3/4 cup Sugar
3/4 cup Brown sugar
1 tsp Vanilla extract
3 tbsp Milk
2 cup semisweet chocolate chips
In a bowl mix together flour and salt. In a separate mixing bowl cream together the sugar, brown sugar, and butter. Add Vanilla extract. Slowly add the flour mixture a little at a time. Once fully combined add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread. Fold in the chocolate chips.
2 cups chocolate chips
1 cup heavy cream
Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth.
One brownie recipe, one cookie dough, and one ganache recipe will make 12 parfaits.
The best way to do this is to make the brownies and while they’re baking, make the cookie dough and ganache. After everything is made you should have: one cookie sheet full of brownies in a thin layer, one bowl of raw cookie dough, and one bowl of ganache (or two of each if you’re making gluten free and normal). To assemble, first set out your cylindrical cupcake liners. Find a cookie cutter or glass that is the same size as your liners. Cut out 24 circles from your brownie pan. Don’t throw away your leftovers (or eat them yet)! Place one circle in each liner and spoon some cookie dough on top, spreading it out with a spatula. Repeat with another brownie circle and layer of cookie dough. Then pour some ganache on top and top with brownie bits from the leftovers on your tray. Enjoy!
Sources (all with minor modifications):
What the Fork’s Fudgy Gluten Free Brownies
Veggie Balance’s Edible Cookie Dough (eggless, gluten free)
Cafe Delite’s Best Fudgy Cocoa Brownies
Home Made Interest’s Brownie Chocolate Chip Cookie Dough Cake