Triple Decker Brownies - AKA Devil Bombs

Okay, so it's floating around Pinterest, FB and the general internet world.  This picture of an individual brownie pan, layers of chocolate chip cookie dough, a Reese's Peanut Butter cup and covered in brownie batter.  All set to bake for 18 minutes at 350.  It looks delicious.

But, when you're gluten-free, a recipe that is made of all pre-made foods is hard to just make.  I've heard that there is a Pillsbury version of a pre-made gluten-free cookie dough, I have only seen this one place, and I didn't feel like running out to get just one ingredient.  And you COULD use a pre made brownie mix, though, I suspect you would have some leftover (gee, leftover brownie batter is a BAD thing????)  So, this is what I did to make mine.

FIRST, I used a muffin pan instead of a special unitasker (thank you, AB for such an amazing word). SECOND, I made a half batch of my favorite Chocolate Chip Cookie Recipe (which happens to be the one on the back of the Baker's Corner Semi-sweet Mini Chocolate Chips (Aldi brand, gluten-free, it's awesome and inexpensive).  Then I made a half batch of the King Arthur's Gluten-Free Brownies.  I made the pan easy to clean up by using the Reynold's Wrap Aluminum Foil Baking Liners.  (I removed the white paper liner and used ONLY the aluminum foil liner).  I also sprayed with non-stick cooking spray.  I unwrapped my 6 packages of Reese's and began my layers:

1 Scoop Cookie Dough, pressed flat
1 Reese's PB cup, lightly pressed into the cookie dough
Cover with brownie batter

I did end up with some leftover cookie batter.  And brownie batter, too.  Oh, for shame.  LOL :)  Of course, I baked it.  LOL :)

I made the pan easy to clean up by using the Reynold's Wrap Aluminum Foil Baking Liners.  (I removed the white paper liner and used ONLY the aluminum foil liner).  I also sprayed with non-stick cooking spray.

I try to be honest in advertising, the brownie did "sink" in the middle, which I kind of expected.  Truly, this effects appearance and not taste. :)

I also needed to bake a bit longer, not sure if it was the pan or the fact that it was gluten-free.  So, go for about 23-25 minutes vs. the 18 minutes.

Allow to cool completely.  This, I believe, is the hardest step in the entire process.  Waiting for these to cool is torture.  This is why I have renamed them Devil Bombs.  Only the Devil would make you wait for these.  Only the Devil.