Gluten Free Brookie's - cookie brownie bars

Close up of sliced gluten free brookies with the middle bar resting on top of the others.

5 from 14 votes

Gluten Free Brookie's - cookie brownie bars

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.

Prep Time15

Cook Time45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 407kcal

Author: Amanda

Equipment

8x12 baking pan

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.
100 grams Unsalted Butter
2 Large Eggs Room temperature
200 grams Sugar
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 or bain-marie gently melt chocolate, and Butter together over low/medium heat until the chocolate has melted.
Whisk the eggs and sugar together in a bowl for a good few minutes. Add the oil and vanilla to the egg and sugar mixture.
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

Storage: Store in an airtight container at room temperature for up to 4 days.

Dairy free option: To make it dairy free brookies use your preferred dairy-free chocolate and dairy free butter block.

Nutrition