These gluten free brookie's cookie brownie bars are the most delicious combination. With a soft fudgy brownie layer topped with a chewy chocolate chip cookie layer. Making a gluten free brookie bar a delicious and unique dessert.
My family is huge fans of my gluten free chocolate chip cookies and gluten free fudgy brownies combining them into one dessert to make these gluten free brookies were always going to be a hit! Although my daughter has named this a crownies recipe. If you are looking for a different spin on your brownies then you need to try this gluten free brownie cookie.
We are always trying out different brownie variations like my gluten free pumpkin brownies and gluten free cheesecake brownies. I have got to say that I couldn't wait to add these gluten free cookie brownies to the collection.
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Why we love this recipe
I really don't feel that I have to sell them to you as I think that a brownie and cookie combo sells itself really, but if you do need a little more convincing to make them I have added a few of our favorite reasons below.
- Best of both - Why choose one when you can have both? The combination of brownie and cookie in one bar is so good it has become a family favorite!
- Gluten free - Uses only gluten free ingredients although no one can taste the difference. With dairy free option if required.
- Fudgy and chewy - These gluten-free brookie bars have a fudgy brownie layer topped with a chewy chocolate chip cookie layer. Making them a unique and impressive dessert.
- Make ahead - They are perfect to make ahead of time as they stay so fudgy and chewy for days. Perfect if you are attending a potluck or family gathering.
Ingredients notes
- Gluten free All-purpose flour - AKA GF plain flour in the UK. See my recipe tips for the flour blend that I used.
- Cocoa powder
- Baking powder & Baking soda - Be sure to use gluten free baking powder. See is baking powder gluten free if you require more information.
- Xanthan gum - Omit if your flour blend already includes xanthan gum
- Salt
- Chocolate - You can use your preferred chocolate milk, dark or semi-sweet. Always be sure that you use gluten free chocolate as some brands may contain gluten.
- Sugar - I used white sugar in the brownie layer and a mix of white and brown sugar in the cookie layer as the addition of brown sugar gives the cookie layer a chewy softer texture.
- Eggs - Always be sure to use room temperature eggs.
- Oil - Gives that fudgy chewy brownie texture. Use a neutral flavor oil like vegetable oil or if you prefer you could use canola oil.
- Vanilla extract - Adds additional flavor to the brownie and cookie layers.
See the recipe card below for ingredients measurements.
Substitutions & Variations
- Dairy free - To make gluten and dairy free brookies you can use your preferred dairy-free chocolate and dairy free butter block.
- White chocolate brookies - Omit the cocoa powder from the brownie mixture and use white chocolate both in the brownie layer and white chocolate chips in the cookie layer.
- S'mores brookies - Use my gluten free S'mores cookies instead of the chocolate chip cookie layer if you are looking for a fun alternative to s'mores.
- Serving suggestion - Warm the brookie slice in the microwave for a few seconds and then top with a scoop of vanilla ice cream. This is my son's favorite way to eat them for dessert.
Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free brookie bars. See the recipe card below for more detailed recipe instructions.
Step 1: In a large bowl mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
Step 2: In a non-stick pan gently melt chocolate with water and sugar together over low/medium heat until the chocolate has melted. Whisk the eggs in a bowl for a good few minutes. Add the oil and vanilla to the eggs.
Step 3: Pour the melted chocolate mixture into the whipped eggs and oil mixture. Mix until fully combined. Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
Step 4: Add the brownie batter to the lined baking tin and spread evenly. Place in the oven to pre-bake for 15 minutes. Make the cookie dough while the brownie layer is in the oven.
Step 5: Melt the butter and once cool add to sugar and mix together until creamy. Add the vanilla extract and egg to the butter and sugar mixture and beat until fully combined.
Add flour, baking soda, baking powder, salt, and xanthan gum. Mix well with a wooden spoon.
Step 6: Add chocolate chips and gently knead them into the mixture. (Saving some chocolate chips to place on top of the cookie layer once the brookie has been assembled).
Carefully remove the brownie from the oven.
Step 7: Using a spoon scoop out the cookie dough and then flatten it with your hands. Place on top of the pre-baked brownie layer. Be careful as the baking tin and brownie will be hot.
Step 8: Continue until all the cookie dough has been used up and the brownie layer is evenly covered by the cookie dough. Then sprinkle the extra chocolate chips over the top of the cookie layer.
Cover the baking tin with foil and place in the oven for 15 minutes.
Remove the foil from the tin and bake for a further 15 minutes until the cookie is golden brown.
Notes: Remove the brookie from the oven and place the tin on a baking rack to cool completely. Wait until the brookie has fully cooled before you remove it from the tin and slice it with a sharp knife.
💭 Gluten Free Baking
- Gluten Free Flour – I used a shop-bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Cup4Cup Gluten-Free Flour with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
Store in an airtight container at room temperature for up to 4 days.
Yes, I prefer to make this the day before I plan on serving.
To make it dairy free use your preferred dairy-free chocolate and dairy free butter block.
Yes but it's not very often they last long enough to freeze in my house. These gluten free brokkies can be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature.
More gluten free recipes
📖 Recipe
Gluten Free Brookie's - cookie brownie bars
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9x13 baking tin
Ingredients
For the Brownie batter
- 130 grams Gluten free All-purpose flour AKA GF plain flour in the UK
- 30 grams Cocoa powder
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Xanthan gum
- ¼ teaspoon Salt
- 100 grams Chocolate You can use your preferred chocolate milk, dark or semi-sweet.
- 200 grams Sugar
- 60 milliliters Water
- 2 Large Eggs Room temperature
- 120 milliliters Oil Canola or vegetable oil
- 1 teaspoon Vanilla extract
For the Cookie dough
- 210 grams Gluten free All-purpose flour
- 110 grams Unsalted butter
- 100 grams Brown sugar
- 100 grams Caster sugar
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ teasppon Baking soda AKA bicarbonate of soda. Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Salt Omit if you use salted butter
- ¼ teaspoon Xanthan gum
- 100 grams Chocolate chips
Instructions
How to make the brownie layer
- Preheat oven to 180°C/350°F/Gas mark 4. Prepare baking tin with grease-proof paper.
- In a large bowl mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
- In a non-stick pan gently melt chocolate with water and sugar together over low/medium heat until the chocolate has melted.
- Whisk the eggs in a bowl for a good few minutes. Add the oil and vanilla to the eggs.
- Pour the melted chocolate mixture into the whipped eggs and oil mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- Add the brownie batter to the lined baking tin and spread evenly. Place in the oven to pre-bake for 15 minutes.
- Make the cookie dough while the brownie layer is in the oven.
How to make the cookie dough
- Melt the butter and once cool add to sugar and mix together until creamy.
- Add the vanilla extract and egg to the butter and sugar mixture and beat until fully combined.
- Add flour, baking soda, baking powder, salt, and xanthan gum. Mix well with a wooden spoon.
- Add chocolate chips and gently knead them into the mixture. (Saving some chocolate chips to place on top of the cookie layer once the brookie has been assembled).
Assembling the Brookie
- Carefully remove the brownie from the oven.
- Using a spoon scoop out the cookie dough and then flatten it with your hands.
- Place on top of the pre-baked brownie layer. Be careful as the baking tin and brownie will be hot.
- Continue until all the cookie dough has been used up and the brownie layer is evenly covered by the cookie dough. Do not press the cookie layer down or spread. (Don't worry if some of the brownie layer is not covered as the cookie will spread when baking).
- Sprinkle the extra chocolate chips over the top of the cookie layer.
- Cover the baking tin with foil and place in the oven for 15 minutes.
- Remove the foil from the tin and bake for a further 15 minutes until the cookie is golden brown.
- Remove the brookie from the oven and place the tin on a baking rack to cool completely.
- Once the brookie has fully cooled you can remove it from the tin and slice it with a sharp knife.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this gluten free brookie recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Nancy
My niece will be so happy when I make these for her. Thank you for the great recipe.
Giangi Townsend
A fantastic recipe is full of flavor. Making it again soon.
Thank you for sharing.