Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.
I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference. It’s so easy that I’ve made three batches to test out in a week. Go ahead, be bold, and get your Broreo on. Adapted from Fine Cooking Magazine