Chocolaty Gluten Free Brookies: Ultimate Brownie & Cookie Hybrid

Introduction

Can’t decide between a warm, fudgy brownie and a soft, chewy chocolate chip cookie? Why choose when you can have both?

Enter the Brookies! This hybrid cookie is the ultimate dessert mashup, offering the best of both worlds in every single bite.² The bottom layer is a classic, gooey chocolate chip cookie, and the top layer is a rich, crinkly-topped brownie. And the best part? This recipe is entirely Gluten-Free, ensuring that everyone can enjoy this decadent treat without compromising on texture or flavor.

What Are Brookies?

Brookies are a portmanteau of “brownie” and “cookie.They can be baked as a large bar or, as in this recipe, individually portioned cookies. Each cookie is made by pressing a scoop of classic chocolate chip cookie dough and a scoop of rich brownie batter together before baking. The result is a dessert with contrasting textures and complementary chocolate flavors!

Ingredient Notes and Recipe Swaps:

Gluten-Free Flour Blend: Use a high-quality all-purpose GF flour blend that includes xanthan gum (like King Arthur or Bob’s Red Mill 1-to-1). This is crucial for giving structure to the cookie dough layer.

Cocoa Powder (for the Brownie): Use unsweetened cocoa powder. If you want a darker, richer color and flavor, opt for Dutch-process cocoa powder.

Chocolate: We use melted chocolate in the brownie layer for true fudgy richness. Use high-quality bittersweet or semi-sweet chocolate, not chips. For the cookie layer, use standard chocolate chips.

Butter: We use two different forms of butter! Melted butter for the fudgy brownie layer and softened butter for the chewy cookie dough layer.

Substitutions:

• Dairy-Free: Substitute the butter in both recipes with a high-quality, plant-based butter stick. Use dairy-free chocolate chips and ensure your melted chocolate is dairy-free.
• Egg-Free: I have not successfully tested this recipe with egg substitutes, as the egg is crucial for structure in both the cookie and the brownie layers.
• Extracts: Try adding a $1/2$ tsp of espresso powder to the brownie batter to deepen the chocolate flavor.

How to Make Gluten Free Brookies (Step-By-Step)

1. Prepare Both Doughs: Follow the instructions to mix the Cookie Dough (requires softened butter) and the Brownie Batter (requires melted butter). Keep them separate.
2. Scoop and Combine: Using a small cookie scoop, place one scoop of the Cookie Dough onto the prepared baking sheet. Place a slightly smaller scoop of the Brownie Batter directly on top of the cookie dough scoop.
3. Gently Press: Gently flatten the combined dough/batter hybrid slightly with the back of a spoon or your palm. The doughs should be pressed together but still distinct.
4. Bake: Bake for the specified time. The edges of the cookie base should look set, and the brownie top should have a slightly crinkled appearance.
5. Cool: Let the brookies cool completely on the baking sheet to allow the fudgy center to set up properly.

Cookie Baking Tips:

• Do Not Overmix: Only mix the ingredients until they are just combined, especially after adding the flour. Overmixing develops the starches and can result in tough, dry brookies.
• Use Room Temperature Eggs: This ensures the eggs emulsify better into the batter and dough, providing a smoother, more uniform texture.
• Size Matters: The size of your scoop will determine the baking time. For large, bakery-style brookies, increase the baking time by 2-3 minutes.

Frequently Asked Questions:

• Why did my brownie layer sink? The brownie batter may have been overmixed, or the scoops were too large compared to the cookie dough base. Ensure the brownie layer is slightly smaller than the cookie base.
• How do I store them? Store cooled brookies in an airtight container at room temperature for up to 4 days, or freeze the baked cookies for up to 2 months.

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Easy Gluten Free Brookies Cookies

Equipment

• 2 large mixing bowls
• Electric mixer (handheld or stand)
• Baking sheets
• Parchment paper
• Cookie scoop (medium size)

Ingredients 1x2x3x

For the GF Chocolate Chip Cookie Dough

• 1 cup GF All-Purpose Flour Blend (with xanthan gum)
• 1/2tsp baking soda
• 1/4tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4cup packed light brown sugar
• 1 large egg
• 1/2tsp vanilla extract
• 1/2 cup chocolate chips

For the GF Fudgy Brownie Batter

• 1/2 cup unsalted butter, melted
• 4 oz (about 2/3 cup) bittersweet chocolate, melted
• 3/4cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup GF All-Purpose Flour Blend (with xanthan gum)
• 2 Tbsp unsweetened cocoa powder
• Pinch of salt

Instructions

1. Prep: Preheat oven to 350F175CLine baking sheets with parchment paper.
2. Make Cookie Dough: Cream the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla. Whisk together the dry cookie ingredients and add to the wet, mixing until just combined. Fold in chocolate chips.
3. Make Brownie Batter: In a separate bowl, whisk together the melted butter, melted chocolate, and sugar. Whisk in the egg and vanilla. Add the flour, cocoa powder, and salt, mixing until smooth.
4. Assemble: Place a scoop of cookie dough on the prepared sheet. Top with a slightly smaller scoop of brownie batter. Gently press down on the scoops to merge them into a single cookie.
5. Bake: Bake for 12-15 minutes. The cookie edges should be golden brown and the brownie center should look set (a toothpick won’t come out clean, but the top will be firm).
6. Cool: Let cool on the pan for 10 minutes before moving to a wire rack to finish setting.

Notes

• The cooling step is mandatory! The centers are very soft when warm and need time to set.
• For uniform size, use the same cookie scoop for both doughs, but don’t fill the scoop completely for the brownie batter.

SPECIAL NOTE

This recipe makes approximately 18-20 brookies. If you prefer crispier cookies, press the dough flatter before baking.

Nutrition

(Note: This nutritional analysis is an estimate for one brookie cookie, assuming 20 total cookies from the recipe.)

Nutrient	Amount per Serving (Estimated)
Calories	260 kcal
Protein	3 g
Fat	15 g
Saturated Fat	9 g
Carbohydrates	30 g
Fiber	1 g
Sugar	20 g
Cholesterol	45 mg
Sodium	100mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 20 equal servings. Values may vary significantly depending on the specific GF flour blend, the type of chocolate used (cocoa percentage), and the brand of butter. This information is for general guidance only.