Gluten-Free Brookies
Delicious brownie cookie bars that combine chewy cookies and fudgy brownies, perfect for any occasion.
Ingredients
Cookie Layer
- 6 Tablespoons butter – softened Use room temperature butter.
- ½ cup packed light brown sugar Packed firmly in the measuring cup.
- 2 Tablespoons granulated sugar
- 1 large egg – room temperature
- 1 teaspoon vanilla extract
- ¾ cup + 2 Tablespoons gluten-free measure-for-measure flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup semisweet or dark chocolate chips
Brownie Layer
- 4 Tablespoons butter Melted.
- ⅓ cup semisweet or dark chocolate chips Melted with butter.
- ¼ cup + 2 Tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder Natural, not Dutch-processed.
- ¼ teaspoon kosher salt
- 2 Tablespoons chocolate chips For additional texture.
- Flaky sea salt If desired (optional).
Instructions
Preparation
- Cream together the softened butter, light brown sugar, and granulated sugar in a mixing bowl until smooth and fluffy.
- Add the egg and vanilla extract, mixing thoroughly until cohesive.
- In another bowl, whisk together the gluten-free flour, baking soda, and kosher salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the ½ cup of chocolate chips to the cookie dough.
Brownie Layer Preparation
- Melt the additional butter in a saucepan over low heat, then cool slightly.
- Combine the melted butter with the ⅓ cup of chocolate chips and mix until smooth.
- Add the sugar, egg, and vanilla extract, mixing until glossy.
- Sift in the cocoa powder and kosher salt, stirring until fully combined.
- Fold in the 2 tablespoons of chocolate chips to the brownie mixture.
Baking
- Preheat the oven to the desired temperature and prepare an appropriate baking pan.
- Layer the cookie dough evenly across the bottom of the prepared pan.
- Pour the brownie mixture over the cookie layer, spreading evenly.
- If desired, sprinkle additional chocolate chips on top.
- Bake until a toothpick comes out with a few moist crumbs.
Notes
Allow brookies to cool slightly before cutting. Use a sharp knife for neater slices. Experiment with chocolate types and consider adding nuts for variety.