Gluten-Free Brookies
A delightful combination of brownies and cookies, these Gluten-Free Brookies are warm, satisfying, and perfect for sharing anytime.
Ingredients
Cookie Ingredients
- 6 Tablespoons butter, softened adds richness and moisture
- 1/2 cup packed light brown sugar provides moisture and a subtle caramel flavor
- 2 Tablespoons granulated sugar enhances sweetness
- 1 large egg, room temperature binds the ingredients for structure
- 1 teaspoon vanilla extract adds depth in flavor
- 3/4 cup + 2 Tablespoons gluten-free measure-for-measure flour creates the structure needed for cookies
- 1/2 teaspoon baking soda helps with leavening
- 1/2 teaspoon kosher salt balances sweetness and enhances flavor
- 1/2 cup semisweet or dark chocolate chips adds rich chocolate flavor
Brownie Ingredients
- 4 Tablespoons butter incorporates fat for a fudgy texture
- 1/3 cup semisweet or dark chocolate chips deepens chocolate flavor
- 1/4 cup + 2 Tablespoons granulated sugar sweetens the brownie layer
- 1 large egg binds the brownie ingredients
- 1 teaspoon vanilla extract adds flavor complexity
- 1/4 cup gluten-free measure-for-measure flour supports the brownie structure
- 1/4 cup unsweetened cocoa powder intensifies color and chocolate taste
- 1/4 teaspoon kosher salt balances the sweetness of the brownies
- 2 Tablespoons chocolate chips add a melty texture on top
- to taste Flaky sea salt offers a contrast to the sweetness
Instructions
Preparation
- Begin by creaming together the softened butter, brown sugar, and granulated sugar in a mixing bowl until the mixture becomes light and fluffy.
- Add the large egg and the vanilla extract to the bowl, blending them into the mixture until well combined.
- Gradually sift in the gluten-free flour, baking soda, and kosher salt. Gently stir the dry ingredients into the wet mixture.
- Stir in the 1/2 cup of chocolate chips until they’re evenly distributed throughout the dough.
Brownie Layer
- In a separate bowl, combine the butter, chocolate chips, granulated sugar, egg, and vanilla extract for the brownie batter.
- Add the gluten-free flour, cocoa powder, and kosher salt to the brownie mixture, folding them in gently.
Baking
- Preheat your oven and prepare a baking sheet lined with parchment paper.
- Drop spoonfuls of the cookie dough onto the prepared sheet, spacing them apart.
- Scoop the brownie batter and place it on top of the cookie dough.
- Finish by sprinkling additional chocolate chips on top of the brownie layer and a pinch of flaky sea salt.
- Bake in the preheated oven until the edges appear set and the tops look slightly shiny.
Notes
These brookies store well and are perfect for sharing. Ensure butter and eggs are at room temperature for best results.