It’s always been a dream of mine to make a successfully delicious cookie-dough- brownie-batter-baked good.
I’ve been a fan of both cookie dough and brownie batter from a young age.
Back in my days of using white flour and white sugar, I used to try making this cookie-brownie combination quite often, but it never worked out. Different cooking times, different consistencies…and other various reasons.
I gave up my dream of having a combination cookie-brownie for years.
Then, I found this recipe from Coconut Mama for coconut cream fudge and my hope was reignited.
I used my cookie dough truffle recipe for the base. Instead of rolling it into balls, I pressed it into a greased baking dish and refrigerated for two hours.
The result was a decadent grain-free, naturally sweetened treat. I made these for a family Christmas Eve party and they were a huge hit! Fudgy and delicious and just sweet enough. They totally satisfied my craving for a cookie-brownie treat.