Gluten-Free Brookies

slices of brookies on a counter with chocolate chips.

Meaningful Eats

24 servings

These gluten-free brookies feature a fudgy brownie base topped with buttery chocolate chip cookie dough — truly a match made in heaven.

I tested and re-tested this recipe several times to get the layers just right. The brownie stays moist and rich while the cookie layer bakes up golden brown.

Plus, it makes a 9x13 pan, so it’s great for parties and gatherings. Nobody will guess these are gluten-free!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Chilling Time 20

Total Time 1 10

Author Erin Collins

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!

Notes

Gluten-Free: I like to use a high-quality gluten-free measure-for-measure flour blend that contains xanthan gum.

Dairy-Free: Use vegan butter and dairy-free chocolate chips.

Nut-Free: Replace the almond flour with 1/4 cup of gluten-free measure-for-measure flour.

To Make-Ahead: These gluten-free brookies are best served within 1-2 days of baking. Cool and store in an airtight container or wrapped in plastic wrap. Keep at room temperature.

To Store: Cool and store leftovers in an airtight container or plastic wrap at room temperature for up to 3 days.

To Freeze: Cool, then store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature for 30-60 minutes.

Nutrition