Gluten-Free Brookies: The Ultimate Brownie & Cookie Fusion

Experience the best of both worlds with these incredible Gluten-Free Brookies! Part fudgy brownie, part chewy chocolate chip cookie, each bite offers a delicious, decadent treat that’s impossible to resist. These cookie bars are designed to satisfy every sweet craving, making them a perfect dessert for sharing, celebrations, or simply indulging yourself.

There’s a special kind of magic in combining two beloved treats into one sensational dessert. For me, that joy comes alive in mashups – whether it’s stuffing creamy peanut butter cups into brownies, transforming a classic recipe into a delightful mini version, or, in this case, merging two all-time favorite desserts into a single, irresistible creation. These Gluten-Free Brookies embody that very spirit, bringing together the rich, fudgy texture of brownies with the comforting chewiness of chocolate chip cookies.

Yes, you heard that right: Brookies = brownies + cookies!

Our recipe expertly combines the deep chocolatey goodness of fudgy brownies with the classic appeal of chewy chocolate chip cookies, all in one easy-to-make bar. The result is a dessert that looks sophisticated and impressive, yet is surprisingly simple to prepare in your own kitchen. Whether you’re a seasoned baker or new to gluten-free treats, this recipe will guide you to perfection. Ready to embark on this delightful baking adventure?

Here’s everything you need to know to get started on this easy and rewarding recipe:

Simple Ingredients for Layers of Deliciousness

These gluten-free brookie bars may appear fancy, but their deliciousness comes from truly simple, readily available pantry staples. We’ll explore the ingredients for each delightful layer, highlighting how common items can create something extraordinary.

• The Cookie Layer: This classic component uses familiar cookie ingredients. You’ll need softened butter, a blend of brown and white sugar for perfect texture and sweetness, a large egg, pure vanilla extract for flavor, a high-quality gluten-free flour blend, baking soda for lift, a pinch of salt to balance the flavors, and of course, plenty of chocolate chips. It’s a straightforward combination that guarantees a perfectly chewy cookie base.
• The Brownie Layer: Many ingredients here overlap with the cookie layer, simplifying your shopping list! You’ll use butter, chocolate chips (which melt into fudgy perfection), granulated sugar, an egg, vanilla extract, the same reliable gluten-free flour blend, unsweetened cocoa powder for that deep chocolate flavor, and salt. Each ingredient plays a crucial role in achieving that rich, dense, and fudgy brownie experience.

The Essential Ingredient: Gluten-Free Flour

For these gluten-free brookie bars, we rely on a versatile 1:1 gluten-free flour blend that already contains xanthan gum. This specific type of blend is crucial for achieving the ideal texture – a perfect balance of chewiness in the cookie and fudginess in the brownie. We enthusiastically recommend King Arthur Measure-For-Measure Gluten-Free Flour Blend for this recipe, as well as for all our gluten-free cookie and brownie creations. Its consistent performance ensures excellent results every time. If you opt for another brand, such as Bob’s Red Mill, please ensure that your chosen flour blend explicitly states it includes xanthan gum. Without it, the texture of your brookies will be noticeably different and may not meet expectations. It’s important to note that alternative flours like coconut flour, almond flour, or oat flour are not suitable substitutes for this recipe, as they absorb liquids differently and would drastically alter the final product.

Accuracy in Measurement is Key! Baking, especially gluten-free baking, thrives on precision. For the most reliable and consistent results, we highly recommend weighing your ingredients using an inexpensive kitchen scale. This method is far more accurate than volumetric measurements. If you don’t have a scale, make sure to use The Scoop & Level Method when measuring your flour. This technique involves lightly spooning the flour into your measuring cup and then leveling it off with a straight edge, preventing you from compacting too much flour into the cup. Excess flour can lead to dry, crumbly cookie bars, and nobody wants that!

How to Make Gluten-Free Brookies: A Step-by-Step Guide

For precise ingredient quantities, detailed instructions, and helpful tips, please refer to the full recipe card located below.

Step 1: Preparing the Chewy Cookie Layer

The foundation of our brookies is a perfectly chewy chocolate chip cookie layer. Follow these steps carefully to ensure a delicious base:

1. Preheat Oven & Prep Pan: Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) metal baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Set this prepared pan aside.
2. Cream Butter & Sugars: In a large mixing bowl, or using a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until the mixture is visibly light, fluffy, and creamy. This step incorporates air, contributing to the cookie’s tender texture. Don’t forget to scrape down the sides of the bowl to ensure everything is well combined.
3. Incorporate Egg & Vanilla: Add the large egg, followed by the vanilla extract. Mix until these wet ingredients are fully incorporated into the butter-sugar mixture.
4. Combine Dry Ingredients: Scrape down the sides of the bowl once more. Add the gluten-free flour blend, baking soda, and salt. Mix on low speed until the ingredients are almost fully blended, with just a few small floury patches remaining. Overmixing gluten-free flour can lead to tougher results.
5. Fold In Chocolate Chips: Gently add your chocolate chips to the dough. Mix until they are just fully combined and no dry patches of flour are visible. The cookie dough will be softer than traditional wheat-based dough, almost like a thick batter. Resist the urge to add extra flour, as this softer consistency helps the bars bake evenly and remain tender.
6. Divide the Dough: Now, roughly divide the cookie dough. Set aside about two-thirds (2/3) of the dough for the bottom layer and the remaining one-third (1/3) for the decorative top layer. Precision isn’t crucial here; approximate division is perfectly fine.

Step 2: Crafting the Fudgy Brownie Batter

Next, we’ll prepare the rich and fudgy brownie batter that will layer beautifully with our cookie dough. The key to truly decadent brownies lies in careful preparation:

1. Melt Butter & Chocolate: In a small saucepan over low heat, or in a microwave-safe bowl (heating in short 30-second bursts, stirring between each), gently melt the butter and chocolate chips together. Stir continuously until the mixture is completely smooth and glossy. I personally prefer the stove-top method for more control, ensuring the chocolate doesn’t scorch.
2. Beat Sugar, Egg & Vanilla: In a separate medium mixing bowl, combine the granulated sugar, large egg, and vanilla extract. Beat this mixture vigorously for a full 2-3 minutes. This extended beating time is crucial; it helps dissolve the sugar, resulting in a lighter-colored, airier mixture. When rubbed between your fingers, you should feel very few, if any, sugar grains. Do not rush this step! This process is what contributes to the signature glossy, crackly top that is characteristic of perfect brownies.
3. Combine Chocolate and Egg Mixtures: Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir gently until they are fully blended, creating a cohesive, rich batter.
4. Add Dry Ingredients: Finally, add the gluten-free flour blend, unsweetened cocoa powder, and salt to the wet ingredients. Stir only until just blended and no dry patches of flour remain. Overmixing here can lead to dry or tough brownies, so stop as soon as the ingredients are combined.

Step 3: Assembling & Baking Your Irresistible Brookie Bars

Now comes the fun part: bringing both layers together and baking them to golden-brown perfection. This assembly method ensures every bite is a delightful combination of cookie and brownie:

1. Form the Cookie Base: Take two-thirds (2/3) of your prepared chocolate chip cookie dough. Using your fingers, gently pat it out into as even a layer as possible across the bottom of your parchment-lined 8×8 inch baking pan. Don’t worry if the dough doesn’t perfectly cover every corner; small gaps are completely fine and will be filled by the brownie batter.
2. Layer with Brownie Batter: Carefully pour the brownie mixture over the cookie dough layer. Use an offset spatula or the back of a spoon to smooth the brownie batter into an even layer, ensuring it covers the cookie base completely.
3. Top with Cookie Dough Blobs: Divide the remaining one-third (1/3) of the cookie dough into small, roughly 1-tablespoon sections. Flatten each section with your fingers into small discs, about 1/4-inch thick. These don’t need to be perfect circles; irregular shapes add to their rustic charm! Gently press these little dough discs down onto the brownie batter, scattering them across the surface. The goal is for these cookie dough “blobs” to resemble small islands peeking through the rich brownie sea, ensuring both flavors are present in each square.
4. Sprinkle with Extra Chocolate Chips: For a professional finish and an extra touch of chocolatey goodness, sprinkle an additional 2 tablespoons of chocolate chips over the top of the assembled bars. This step makes your brookies look polished and even more inviting.
5. Initial Bake (Uncovered): Place the pan in your preheated oven and bake uncovered for 20 minutes. During this time, the tops of the cookie sections will begin to turn a beautiful golden brown.
6. Final Bake (Loosely Covered): To prevent the cookie sections from over-browning or burning, loosely cover the pan with aluminum foil. There’s no need to seal the sides; just drape it gently over the top. Continue to bake for an additional 4-6 minutes. I prefer my brookies to have a wonderfully fudgy texture, much like a classic brownie, so I typically remove them on the earlier side of this time frame. If you prefer a more well-done, cake-like center, you can bake them for the full 6 minutes or even slightly longer, keeping a close eye on them.
7. Cool Completely Before Slicing: This step is critical for perfectly set, clean-cut bars. Allow the brookies to cool completely in the pan on a wire rack. Rushing this step will result in crumbly, messy bars. Once fully cooled (this can take 1-2 hours), use the parchment paper overhang to lift the entire slab of brookies out of the pan. Place it on a cutting board and slice into bars using a sharp knife.
8. Serve & Store: These gluten-free brookies are best enjoyed fresh, slightly warm, or at room temperature. Store any leftovers in an airtight container at room temperature for 2-3 days, or freeze them for up to 2 months for a future treat.

FAQ + Tips and Tricks for the Best Gluten-Free Brookies

Achieving perfect gluten-free brookies is simple with a few key tips and answers to common questions:

• Avoid Over-Baking for Fudgy Perfection: Remember, the goal is a fudgy brownie center, not a dry cake-like texture. Over-baking will lead to dry, less satisfying cookie bars. I typically remove my brookies from the oven right around the 24-25 minute mark of total baking time. At this point, the edges will be set, and a toothpick inserted into the brownie portion will come out with moist crumbs, but not wet batter. If you prefer a more done center, you can extend the baking time by another 1-2 minutes, but be cautious not to exceed 27 minutes total to maintain that desirable fudginess.
• Transform into an Indulgent Sundae: For the ultimate decadent treat, serve your warm brownie cookie bars with a generous scoop of vanilla ice cream. Take it a step further by adding a drizzle of homemade chocolate sauce, hot fudge, a dollop of whipped cream, and perhaps some chopped nuts. It’s a dessert experience that elevates the humble brookie to new heights!
• The Benefit of Swirled Layers: While it might seem easier to just make two distinct layers, I strongly advocate for the “blobs” of cookie dough on top of the brownie batter. This method ensures that each square, and indeed each bite, offers a delightful combination of both the chewy cookie and the fudgy brownie. Beyond the taste, this technique also allows the layers to bake more evenly, preventing one from being undercooked while the other is overcooked.
• Can I Use a Box Mix for Convenience? This recipe has been carefully developed with specific ingredient ratios and baking techniques for homemade cookie dough and brownie batter. While it’s tempting to cut corners with a boxed brownie mix and store-bought cookie dough (especially gluten-free varieties), please be aware that the timing and texture will likely vary significantly from this recipe. Adjustments to bake time and potentially even oven temperature would be necessary, and results may not be as consistent.
• Cooling is Crucial: Patience is a virtue when it comes to cooling these brookies. Allowing them to cool completely in the pan ensures they firm up properly, making them much easier to slice into neat, defined bars. Cutting them warm can lead to a crumbly mess.
• Storage and Freezing: Once completely cooled, store your brookies in an airtight container at room temperature for up to 3 days. For longer storage, these brookies freeze beautifully! Wrap individual bars or the entire slab tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or gently warm in the microwave for a few seconds before serving.

Recipe Card

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Gluten-Free Brookies

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5 Stars







4 Stars







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1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• 
  
  Total Time: 50 minutes
• 
  
  Yield: 12-18 Bars
• 
  
  Diet: Gluten Free

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Description

Part fudgy brownie, part chocolate chip cookie, these gluten-free Brookies are a delicious decadent treat that gives you the best of both worlds in every bite!

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Ingredients

For The Cookie Layer:

• 6 Tablespoons (85 grams) butter, softened
• 1/2 cup (100 grams) packed light brown sugar
• 2 Tablespoons (25 grams) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup + 2 Tablespoons (105 grams) gluten-free measure-for-measure flour*
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (85 grams) semisweet or dark chocolate chips

For The Brownie Layer:

• 4 Tablespoons (57 grams) butter
• 1/3 cup (57 grams) semisweet or dark chocolate chips
• 1/4 cup + 2 Tablespoons (75 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup (30 grams) gluten-free measure-for-measure flour*
• 1/4 cup (28 grams) unsweetened cocoa powder (natural NOT Dutch processed)
• 1/4 teaspoon kosher salt

To Top The Bars:

• 2 Tablespoons chocolate chips
• Flaky sea salt, if desired (optional)

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Instructions

First, Make The Cookie Layer:

1. Preheat Oven & Prep Pan. To start, preheat the oven to 350 degrees F (175°C). Line a metal 8×8 baking pan with parchment paper and set aside.
2. Cream Butter & Sugar. In a large mixing bowl or the bowl of a stand mixer, cream butter, brown sugar, and granulated sugar for 2-3 minutes until light, fluffy, and creamy. Scrape down the sides of the bowl.
3. Add Egg & Vanilla. Next, add the egg, then the vanilla, mixing until fully incorporated.
4. Add Dry Ingredients. Scrape down the sides of the bowl and add gluten-free flour, baking soda, and salt. Mix until almost fully blended, with just a few floury patches left.
5. Add In Chocolate Chips and mix until just fully combined and no dry patches remain. The cookie dough will be softer than what you might be used to, but DON’T add extra flour! This softer, more batter-like texture is what helps it bake evenly and stay tender.
6. Divide Dough. Using rough estimates (this doesn’t need to be perfect), divide the dough so you have 2/3 of the dough set aside for the bottom layer and 1/3 of the cookie dough for the top.

Then, Make The Brownie Batter

1. Melt Butter & Chocolate. In a small saucepan on low heat, or in a microwave-safe bowl, gently melt the butter and chocolate until completely smooth and glossy. (I prefer to do this on the stove for better control).
2. Beat Sugar, Egg & Vanilla. In a medium mixing bowl, combine granulated sugar, egg, and vanilla extract and mix for a full 2-3 minutes until the sugar is dissolved. The mixture should be lighter in texture and color, and if you rub the mixture between your fingers, you shouldn’t really feel any grains of sugar. DON’T RUSH this step or your brownies will not have glossy tops.
3. Add Chocolate Mixture to Egg Mixture and stir until fully blended.
4. Then, Add Dry Ingredients. Next, add the gluten-free flour, cocoa powder, and salt and stir until just blended and no dry patches remain.

Assemble & Bake Your Brookie Bars:

1. Start With Cookie Base. Use 2/3 of the cookie dough and pat it out into as even a layer as you can in the bottom of your prepared baking dish. (The dough will not perfectly cover the bottom, and small gaps or openings are totally fine.)
2. Cover With Brownie Batter. Pour the brownie batter over the cookie dough base layer and smooth the brownie batter into an even layer.
3. Top With Blobs of Cookie Dough. Then, divide the remaining 1/3 of the cookie dough into small 1-ish Tablespoon sections and flatten them out with your fingers into small discs, about 1/4-inch thick or so. (Irregular shapes are totally fine!) Press these little dough discs down into the brownie batter so the surface is fairly even. These cookie dough blobs should look like little islands in the brownie batter.
4. Sprinkle With 2 Tablespoons Chocolate Chips.
5. Bake Uncovered 20 Minutes. Place the pan in the oven and bake uncovered for 20 minutes. The tops of the cookie sections will be golden brown at this point.
6. Loosely Cover With Foil & Bake 4-6 Minutes More. To prevent the cookie from burning, loosely cover the pan with foil (no need to seal the sides!) and bake an additional 4-6 minutes to let the cookie bars finish baking. I like my brookies to have a fairly fudgy texture (like brownies!), so I pull them out on the earlier side. If you want yours more cooked through, you can bake them longer.
7. Cool Completely Before Slicing. Let the bars cool in the pan on a wire rack until completely cooled before cutting them into bars.
8. Serve & Store. Enjoy right away or store in an airtight container for 2-3 days at room temperature or 2 months in the freezer.

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for this recipe. If you use another 1:1 blend, be sure it contains xanthan gum, or the texture won’t turn out properly. Do not use coconut flour, almond flour, or oat flour as they have different absorption rates.
• MEASURE CAREFULLY! We recommend weighing with an inexpensive kitchen scale for the best, most consistent results. If you don’t have one, be sure to use The Scoop & Level Method so you don’t pack too much flour into these cookie bars, which can lead to dry results.
• Pick The Right Pan. We recommend a light-colored aluminum metal 8×8 inch pan for this recipe. Other types of pans, like ceramic or glass, won’t bake as evenly and will also impact the bake time, potentially leading to over or underbaked bars.
• Butter. I usually use salted butter in my baking, but feel free to use unsalted butter if you prefer. If using unsalted, you might consider adding an extra pinch of salt to each layer.
• Sundae. For the ultimate dessert experience, try serving these brownie cookie bars with a scoop of vanilla ice cream and a luscious drizzle of chocolate sauce or hot fudge!

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American