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: This recipe works best in a metal 9×13 pan. 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 metal 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!
Can I use GF plain flour instead of suggested flour, please
Hi Roslyne! Different gluten-free flour blends have different properties and don’t always hydrate the same way. For the best results, we recommend using the suggested gluten-free measure-for-measure flour. If you’d like to try a different blend, make sure it contains xanthan gum (or add it separately if needed). Keep in mind that the texture and structure may vary depending on the flour blend used. We hope this helps! Happy baking!
I just took them out of the oven and so far they looked pretty good. The thing I find odd with this recipe is that the cup measurement and weight measurement don’t match. I know by experience that they won’t match exactly but when following the recipe the cup measurement only equals half the grams so it’s way off. Halfway through I just followed the cup measurements but in the past I prefer to use the weight but not for this one. I’m referring to the dry ingredients such as the GF and almond flour and sugars. Still waiting for the Brookies to cool so I’ll report back
Hi Anne! The measurements in the recipe are correct and standardized across all of Meaningful Eats’ recipes. Cup measurements can vary depending on how ingredients are measured and the brand used. We’ve consistently found that 1 cup of King Arthur gluten-free flour weighs much closer to 150 grams. We think King Arthur uses a more generalized conversion based on traditional wheat flour (which is typically around 120 grams per cup) that doesn’t account for the density of gluten-free flour. Weighing ingredients is always the most accurate method for baking, but Erin develops her recipes so they work well for both cup and gram measurements. The measurements are consistent across all of her recipes, even when they differ from some brands’ labels. We hope this helps!
Made these yesterday. Excellent. You think I can make same recipe without being gf just using regular flour? Or do amounts/ ingredients change ?
Thank you, Andrea! We’re so glad you enjoyed the brookies! We haven’t tested regular flour, but typically the gf measure-for-measure flour can be replaced with the same amount of all-purpose flour for those who don’t need gluten-free. We’d love to hear how it goes, if you try it!
We love these brookies! We have made them twice ,made mistakes with the instructions both times, but they still turned out great. Keep the recipes coming!
Yay! We’re happy to hear the brookies turned out well both times, even with the hiccups. Thank you for coming back and sharing with us, Cynthia!
These were FABULOUS!!! A 9×13 pan was gone in no time. Those who loved the edges said they were perfectly crisp. Those who loved the centers said they were gooey to perfection. Great recipe!!!
Wow, what great feedback! We’re so happy to hear everyone loved the brookies this much, Kathy. Thank you for sharing with us!
Really wanna try this recipe. Sounds absolutely delicious. However, my niece and I are both allergic to almonds. Would I be able to substitute oat flour?
Hi there! Yes, to make the brookies nut-free you can replace the almond flour with 1/4 cup of gluten-free measure-for-measure flour. We hope you and your niece love the recipe!
Hi, for the cookie dough, I dont see where you add the butter to the mix…
I assume with the sugar…
I have made these too many times to count. Everyone who eats them loves them and no one can tell they are gluten free. I have made them with both King Arthur GF flour and Cup4Cup and both work well. Thanks so much for the amazing recipe!
Yay! Thank you for such amazing feedback, Sarah! It’s great to hear you had success with both flour blends and that the brookies have become such a go-to recipe. We hope your next bake is just as successful!