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–+ servings
Delicious gluten-free brookies dessert with a mix of brownies and cookies

Gluten-Free Brookies

A delightful blend of brownie and cookie, these Gluten-Free Brookies are fudgy and comforting, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 16 squares
Calories 200 kcal

Ingredients
  

Dry Ingredients

  • 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum) Measure flour accurately by spooning and leveling.
  • 1/2 cup cocoa powder, unsweetened
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup softened butter Soften your butter properly for a fudgier result.
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 1 cup cookie dough pieces (use ready-made gluten-free cookie dough or make your own) Chill if very sticky to keep layers distinct.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  • In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.

Mixing

  • In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
  • Fold the dry ingredients into the wet mixture until just combined. The batter will be thick and fudgy.

Assembling

  • Spread half the batter evenly into the prepared pan.
  • Scatter the cookie dough pieces and half the chocolate chips over the brownie layer.
  • Drop spoonfuls of the remaining batter over the cookie pieces, spreading gently to cover. Sprinkle with remaining chocolate chips.

Baking

  • Bake for 25–30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Allow the brookies to cool in the pan for at least 20 minutes before lifting out with the parchment overhang and slicing into squares.

Notes

For best results, avoid overmixing; fold until just combined. Use the toothpick test to check doneness, as gluten-free batters can be forgiving. Store in an airtight container to maintain freshness.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 80mgFiber: 1gSugar: 12g
Keyword Brookies, Brownie-Cookie Hybrid, Easy Desserts, fall baking, gluten-free
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