Gluten-Free Brookie
Indulge in the ultimate dessert mashup with this Gluten-Free Brookie recipe—a perfect harmony of rich, fudgy brownies and chewy, chocolate-studded cookies, all in one decadent bite! Crafted with gluten-free all-purpose flour and loaded with gooey, gluten-free chocolate chips, this brookie is a delightful treat for anyone with a gluten sensitivity or simply looking to try a unique, crowd-pleasing dessert. The recipe features a double-layered approach: a soft, buttery cookie base topped with a luscious chocolate brownie layer, ensuring every square delivers a perfect balance of textures and flavors. Ready in under an hour, this irresistible treat is perfect for satisfying dessert cravings or impressing guests at your next gathering. Serve these gluten-free brookies warm with a cold glass of milk or alongside your favorite coffee for a sweet experience that's second to none!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Gluten-free chocolate chips
- 1 teaspoon Gluten-free baking soda
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Fold in the gluten-free chocolate chips using a spatula.
For the cookie layer, spread half of the prepared dough evenly in the bottom of the baking pan.
For the brownie layer, add 1/4 cup more cocoa powder and 1/4 cup melted butter to the remaining dough, mixing until fully incorporated.
Spread the brownie layer evenly over the cookie layer in the pan.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out nearly clean.
Allow the brookies to cool in the pan for at least 15 minutes before cutting into squares.
Serve and enjoy these gluten-free brookies with a glass of milk or your favorite warm beverage.
Nutrition Facts
Calories |
5301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.7 g | 398% | |
| Saturated Fat | 189.6 g | 948% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 622.0 g | 226% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 387.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 565 mg | 43% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
