Erin’s Recipe Rundown
Fudgy brownies + chewy chocolate chip cookies = the ultimate gluten-free dessert! If you love my gluten-free brownie recipe or my gluten-free chocolate chip cookies, this recipe is for you!
Like my gluten-free mint brownies, these have become one of my go-to desserts for parties and gatherings.
Why You’ll Love It: I tested this recipe carefully to ensure the layers bake evenly. The brownie stays moist and fudgy while the cookie layer bakes up golden brown. This recipe makes a large 9 x 13 pan so it’s great for a crowd!
Top Tips: This recipe requires some chilling time. Be sure to plan ahead so the dough can refrigerate before baking! I also like to finish them with a sprinkle of flaky salt.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free brookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: For best results, use a gluten-free measure-for-measure flour blend that contains xanthan gum. King Arthur is my favorite!
- Chocolate chips: I like to use a high-quality semi-sweet chocolate chip, such as Guittard, for the richest chocolate flavor!
- Butter/eggs: When I use high-quality grass-fed butter, like Kerrygold, and good-quality large eggs, these gluten-free brookies bake up with a beautiful golden color.
How to Make Gluten-Free Brookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the cookie dough: Microwave ½ cup of butter until melted, then add the remaining ¼ cup in small pieces. This way, you’ll get completely melted butter while cooling it enough for the dough.
Add ingredients: Whisk in the brown and granulated sugar, then add the egg, egg yolk, and vanilla. Next, toss in the baking powder and salt.
Don’t overmix: I like to use a rubber spatula to stir in the gluten-free flour. You just want everything combined. Don’t overwork the dough!
Mix in chocolate chips: When you still see a few streaks of dry flour, that’s the perfect time to add in the chocolate chips to avoid overmixing.
Make the brownie batter: Microwave the butter, oil, and chocolate chips in 15-second intervals until everything is melted and smooth. Make sure you stir after each interval!
Add ingredients: Whisk in the brown and granulated sugar, vanilla, and salt.
One egg at a time: Whisk each egg in, one at a time, until fully blended into the batter.
Add the dry ingredients: I like to use the rubber spatula here too! Mix in the gluten-free flour and cocoa powder until the batter is fully combined.
First the brownie layer: Pour the brownie batter into the prepared pan and smooth it out. Next, pop it in the fridge for 20 minutes. This is a good time to preheat the oven!
Add the cookie layer: I use my hands to flatten out scoops of chilled cookie dough before placing them on top of the brownie batter. Try to fill in any gaps with dough. Gently press the rest of the chocolate chips into the top.
Bake and serve: Bake until evenly puffed and lightly golden (about 30-35 minutes). Let the brookies cool for 15 minutes before slicing. Sprinkle with flaky salt and enjoy!
MORE FAVORITE GLUTEN-FREE DESSERTS
Gluten-Free Brookies
Ingredients
Cookie Dough
- ¾ cup (170g) butter, divided
- ¾ cup (160g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- 1½ cups semi-sweet chocolate chips, divided
Brownie Batter
- ½ cup (113g) butter
- ¼ cup (60ml) neutral oil
- ¾ cup (127g) semi-sweet chocolate chips
- 1 cup (200g) granulated sugar
- ½ cup (106g) brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 large eggs
- ½ cup (75g) gluten-free measure-for-measure flour
- ½ cup (42g) unsweetened cocoa powder
- flaky salt, for sprinkling
Instructions
- For the cookie dough: In a medium bowl, add ½ cup of butter and microwave until melted. Cut the remaining ¼ cup of butter into small pieces and whisk into the melted butter, until fully melted. This will bring down the overall temperature of the butter which is what you want.
- Add the brown sugar and granulated sugar and whisk until evenly combined. Whisk in the egg, egg yolk and vanilla for 1-2 minutes until light in color.
- Whisk in the baking powder and salt.
- Using a rubber spatula, stir in the gluten-free flour and almond flour. When just a few streaks of dry flour remain, add 1 cup of chocolate chips and stir until just combined. (Don’t overmix!)
- Cover the bowl and refrigerate while you prepare the brownie batter.
- For the brownie batter: Line a 9×13-inch baking pan with parchment paper and spray with cooking spray.
- Add the butter, oil and chocolate chips to a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat for 15-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth.
- Add the granulated sugar, brown sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
- Add the eggs one at a time, whisking each until fully incorporated.
- Using a rubber spatula, mix in the gluten-free flour and cocoa powder until fully combined.
- Pour the batter into the prepared baking pan and smooth it into an even layer. Refrigerate for 20 minutes while the oven preheats.
- Preheat the oven to 350°F.
- Scoop portions of the chilled dough and flatten them between your palms. Place the dough pieces over the brownie layer, arranging them across the surface. Use any remaining dough to fill in the gaps until the brownie layer is fully covered. Sprinkle the remaining ½ cup of chocolate chips over the top and gently press them in.
- Bake for 30–35 minutes, until the bars are evenly puffed and lightly golden on top.
- Let cool for 15 minutes before slicing. Sprinkle with flaky salt and enjoy!
We love all your recipes so we were excited for this one! The taste was delicious, but I couldn’t get the brownie part to cook. We live at almost 5000 feet and I have tendency to need to add time to all of your recipes (not sure if altitude is the reason), but even 15-20 additional minutes didn’t do the trick. Any thoughts on why?
Hi Marisa, we’re so glad you loved the flavor! Altitude can definitely make layered bakes like this a little tricky. We’d try either increasing the oven temperature slightly (and possibly adding foil on top if the cookie layer is browning too fast) or giving the brownie layer a 5-10 minute head start before adding the cookie dough. That should help the center bake through without overbaking the top. We hope this helps!
I need the cookie dough portion made into an edible cookie dough recipe!!
We’re so glad you loved it this much, Michaela! Thank you! We actually have a recipe for gluten-free edible cookie dough. We’d love to hear what you think, if you try it!
Very delicious! My only question is what texture should they be since I couldn’t find a description? I was hoping for a more chewy texture but they came out more light and airy. The brownie part reminds me a flourless chocolate tart texture. Is this to be expected? Or did I mess something up? Either way they are delicious!
Hi Jena, good question! We’d describe the brownie layer as fudgy and the cookie layer as soft, buttery. Either way, we’re so pleased you loved the brookie recipe! Thank you for your kind feedback!
Hi there! The brownie layer in mine didn’t seem to cook. Any possible reasons why this may be/any potential fixes for next time? Thanks.
We’re sorry your brownie layer didn’t set—what a bummer! Here are some common culprits for an underdone brownie layer: oven running too cool, using a glass pan instead of metal, refrigerating the batter longer and making it too cold, a measurement error, or altitude/humidity. We hope these ideas help and your next batch of GF brookies is absolutely amazing!
Can I make this in 2 8×8 pans? Would baking time significantly decrease?
Hi Lili, yes that should work great! They’ll most likely need less time, maybe 5-10 minutes. We’d use a toothpick to adjust the baking time. We hope you love the brookies!
Hi! Am I able to chill both the dough and batter for longer than 30 mins?
Hi Jennifer, we haven’t tested it, but you should be able to refrigerate both for up to 24 hours. The dough will be harder to scoop straight from the fridge after that long so you can let it sit out for about 15 minutes or just until it becomes workable, then continue with step 13. We’d love to hear how it goes!
These were SO GOOD! I made them for a crowd and everyone raved about them. I baked closer to 35-40 minutes, and that was perfect. Will be making again and again!
We’re so happy to hear the new recipe was a hit with everyone! Thank you for sharing your positive feedback with us, Elyse!
I was nervous to make GF and dairy free, but they were above and beyond. They taste like the real deal, and like you found your favorite bakery’s real deal. I used earth balance vegan butter sticks, and didn’t have kosher salt so I cut the salt to about 50-75% using table salt. They stayed in the oven a good 8 minutes longer than the top end time on the recipe. I watched till the middle started to brown and look drier. Truly awesome flavor.
Yay! We’re so happy to hear the new recipe was such a success and that the DF option worked well for you too! Thank you for taking the time to share your positive baking experience with us. Happy baking!
Can I use GF oat flour instead of almond flour?
Hi Gabbie! Unfortunately oat and almond flour have much different properties and don’t work well as 1:1 swaps. Oat flour would create a cakier, less chewy cookie. We’d recommend replacing the almond flour with more GF measure-for-measure flour. We hope you love the brookies!
Hi! Thanks for recipe! They’re currently in the oven, fingers crossed they come out ok! In your instructions for the brookies it didn’t mention adding the almond flour so I forgot it. I’m sure they’ll be fine hopefully!!
Hi Sue, we hope the brookies turned out amazing! Thank you for pointing out that need for clarification. The almond flour should be added when the GF flour is mixed into the dough. Happy baking!
I noticed your brownie recipes do not have a leavening agent. I have never seen this before. Any reason why?
Thanks
Pat
Hi Pat, excluding a leavening agent is key for fudgy brownies. Adding baking powder/soda will create a cakey brownie so it’s all about what texture the recipe is going for. In this case, we want the brownie layer to be moist and fudgy so the eggs do all the lifting without any added leavening. We hope this helps and you love the new recipe!
Yum!!! Can I substitute the almond flour for more of the GF flour instead? Don’t have almond flour on hand 🙂
Definitely, Stephanie! We hope you love the new recipe!
Can I ise Bob’s Red Mill 1-1?
Hi! King Arthur is our top pick, but Bob’s Red Mill GF 1:1 is another favorite of ours so we’d definitely give it a try. If you test it out, we’d love to hear how it goes!