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Have you ever had trouble deciding what to make for dessert? Chocolate chip cookies are always a winner, but a soft gooey brownie sure does sound good. What if you could make both at once? Hello, gluten free brookie bars. Brownie on the bottom and chocolate chip cookie on top. This brookie recipe will become your new favorite!
Jump to:
- What is a Brookie?
- Why you'll love this recipe
- Ingredient List
- How to make brookie bars
- How to store gluten free brookies
- If you love chocolate chip cookies, check out these great recipes!
- Recipe
What is a Brookie?
A brookie is a dessert bar that has a brownie layer on bottom and a cookie layer on top. It's the best of both desserts!
Why you'll love this recipe
- It's gluten free and dairy free.
- The cookies and brownies stay soft and chewy for days. Yum!
- The brownies are made with melted chocolate instead of cocoa powder, so they're extra fudgy.
- You no longer have to choose between chocolate chip cookies or brownies for dessert.
Ingredient List
For the brownie layer:
- Dark Chocolate Chips - I used Enjoy Life brand for this recipe, but any chocolate chip will do.
- Baking Chocolate - Use the best quality of allergen free baking chocolate you can. I typically use Scharffenberger baking bars.
- Vegan Butter - I prefer Miyokos or Country Crock Plant butter for my baking. You can use any vegan butter or regular dairy butter if you're not dairy free. Because the butter is melted, you could also substitute with cooking oil in the brownie.
- Sugar
- Vanilla
- Egg - Eggs are a critical component of this brownie recipe. I have not tried it with an egg replacement and I wouldn't suggest it. You could however improvise this recipe using your favorite vegan brownie as the base.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill for this recipe. You can use the flour blend of your choice, but the results may vary. As always, you will have the best outcome by weighing your flour since all gluten free flour blends are different.
- Salt
For the cookie layer:
- Vegan Butter
- Light Brown Sugar - Brown sugar helps the cookie layer stay soft.
- Sugar - Provides a little chew to the cookie layer and aids in browning
- Egg - If you use a vegan brownie base, you could likely replace this single egg with an egg replacement like flax egg with no issues.
- Vanilla
- Salt
- Baking Soda - Helps the cookie layer to spread out and aids in browning.
- Gluten Free 1-to-1 Flour Blend - See note above.
- Dark Chocolate Chips
How to make brookie bars
- Step 1: Prepare the brownie batter as indicated in the recipe.
- Step 2: Partially bake the brownies. While they are baking, prepare the cookie dough.
- Step 3: Remove the brownies from the oven and working quickly dot the top with chunks of cookie dough. I use two spoons to make blobs. Don't worry it will spread out in the oven.
- Step 4: Continue baking until both brownies and cookies are done.
How to store gluten free brookies
These bars should be stored in an airtight container at room temperature. They will stay soft and chewy for about 4 days.
If you love chocolate chip cookies, check out these great recipes!
- Gluten Free Chocolate Chip Cookies with Pecans
- Chocolate Chip Nutella Bars (GF)
- (Small Batch) Gluten Free Chocolate Chip Cookies
- Gluten Free Levain Chocolate Chip Cookies (Copycat)
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Brookie Bars
Part chocolate chip cookie, part chewy fudge brownie - all yum!
Author: Tiffany
4.82 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 16
Calories: 345kcal
Ingredients
For the brownie layer
- ½ Cup Allergen Free Chocolate Chips
- 3 ounces Dark Chocolate Baking Chocolate roughly chopped
- ½ Cup Vegan Butter
- ⅔ Cup Gluten Free 1-to-1 Flour Blend (98 grams) I use Bob's Red Mill
- 1 Cup Sugar
- ½ teaspoon Salt
- 3 Eggs
- 1 teaspoon Vanilla
For the cookie layer
- ½ Cup Vegan Butter
- ½ Cup Light Brown Sugar
- ¼ Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ¾ teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend (185 grams)
- 1 Cup Allergen Free Chocolate Chips
Instructions
For the brownie layer
Preheat the oven to 350F degrees. Line a 9x9 baking pan with parchment paper.
Combine the chocolate chips, chopped chocolate and butter in a microwave safe bowl. Microwave on 50% power for 2-3 minutes until melted. Set aside to cool before adding it to your batter.
½ Cup Allergen Free Chocolate Chips, 3 ounces Dark Chocolate Baking Chocolate, ½ Cup Vegan Butter
In a large bowl, combine gluten free flour, salt and sugar. Whisk together.
1 Cup Sugar, ⅔ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Salt
Beat the eggs and add to your dry mixture.
3 Eggs
Add the vanilla and melted chocolate. Fold together or whisk until smooth and shiny.
1 teaspoon Vanilla
Pour the brownie batter into the prepared pan and partially bake for 10 minutes.
For the cookie layer
While the brownies are baking, prepared your cookie dough.
Combine brown sugar, sugar and butter in the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until lighter in color.
½ Cup Vegan Butter, ½ Cup Light Brown Sugar, ¼ Cup Sugar
Add the vanilla and egg and beat for another 60 seconds.
1 Egg, 1 teaspoon Vanilla
Add the flour, salt and baking soda. Mix on low speed until just combined.
¾ teaspoon Salt, 1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Baking Soda
Fold in the chocolate chips by hand with a spatula.
1 Cup Allergen Free Chocolate Chips
After the brownies have partially baked for 10 minutes, remove from the oven and work quickly to add the cookie layer.
Use two spoons to scoop blobs of cookie dough and drop them on top of the brownie batter. Don't worry about spreading it out, it will spread when it bakes.
Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and bake another 10 minutes until golden brown and cooked through. Check for done with a toothpick inserted in the center. The toothpick should come out with a few moist crumbs attached.
Remove from oven and cool completely before cutting.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days.
Calories: 345kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 73mg | Fiber: 3g | Sugar: 31g | Vitamin A: 599IU | Calcium: 49mg | Iron: 3mg
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Reader Interactions
Comments
Leigh says
These are amazing and so easy to make! I’m on my second batch. Thanks for such great gluten free recipes.Reply
