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Gluten-Free-Brookies-Recipe

Gluten-Free Brookies

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These Gluten-Free Brookies combine the rich flavors of brownies and cookies into a delightful treat. With simple ingredients and easy prep, they promise a sweet, chocolatey indulgence that satisfies any craving for homemade desserts.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 1x

Ingredients

Scale
  • 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
  • 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

  1. In a medium bowl, melt ½ cup of butter in the microwave. Cut the remaining ¼ cup butter into small pieces and whisk into the melted butter until fully melted.
  2. Add brown sugar and granulated sugar, whisking until combined. Incorporate the egg, egg yolk, and vanilla, whisking for 1-2 minutes until light.
  3. Mix in the baking powder and salt.
  4. Using a spatula, stir in gluten-free flour and almond flour, mixing until just a few streaks of dry flour remain. Fold in 1 cup of chocolate chips until just combined.
  5. Cover and refrigerate the cookie dough while preparing the brownie batter.
  6. Line a 9×13-inch baking pan with parchment and spray with cooking spray.
  7. Melt butter, oil, and chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth.
  8. Whisk in granulated sugar, brown sugar, vanilla, and salt until combined.
  9. Add eggs one at a time, whisking after each until fully incorporated.
  10. Mix in gluten-free flour and cocoa powder until fully combined.
  11. Pour brownie batter into the prepared pan and smooth the top. Refrigerate for 20 minutes while preheating the oven to 350°F.
  12. Scoop and flatten pieces of chilled cookie dough, placing them over the brownie layer, covering it completely. Sprinkle with remaining chocolate chips and press gently.
  13. Bake for 30–35 minutes until puffed and lightly golden on top.
  14. Cool for 15 minutes, sprinkle with flaky salt, slice, and enjoy!

Last Step:

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Notes

For best results, chill the cookie dough before placing it over the brownie batter.
Make sure to measure your flours accurately for consistent results.
Feel free to add nuts or different types of chocolate chips for variation.

  • Author: Alejandro
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 192
  • Sugar: 15g
  • Sodium: 80mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://www.cookingrecipestasty.com/gluten-free-brookies/