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Gluten-Free Brookies

These Gluten-Free Brookies combine the rich flavor of brownies with the delightful texture of cookies, offering a gooey brownie layer topped with soft cookie dough.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 6 Tablespoons butter, softened (85 grams) lends a creamy richness.
  • 1/2 cup packed light brown sugar (100 grams) adds a delightful caramel flavor.
  • 2 Tablespoons granulated sugar (25 grams) for that perfect sweetness.
  • 1 large egg, room temperature provides a cohesive bind.
  • 1 teaspoon vanilla extract offering a warm aroma.
  • 3/4 cup + 2 Tablespoons gluten-free measure-for-measure flour (105 grams) to maintain that fluffy texture.
  • 1/2 teaspoon baking soda helps the brookies rise.
  • 1/2 teaspoon kosher salt to enhance the flavors.
  • 1/2 cup semisweet or dark chocolate chips (85 grams) for a rich, chocolatey burst.
For the Brownie Layer
  • 4 Tablespoons butter (57 grams) for a fudgy consistency.
  • 1/3 cup semisweet or dark chocolate chips (57 grams) for extra indulgence.
  • 1/4 cup + 2 Tablespoons granulated sugar (75 grams) making the brownies sweet and rich.
  • 1 large egg to bind everything together.
  • 1 teaspoon vanilla extract for added depth of flavor.
  • 1/4 cup gluten-free measure-for-measure flour (30 grams) for structure.
  • 1/4 cup unsweetened cocoa powder (28 grams) for a deep chocolate flavor.
  • 1/4 teaspoon kosher salt to balance the sweetness.
  • 2 Tablespoons chocolate chips for topping adding extra flair.
  • to taste flaky sea salt (optional) to sprinkle on top for a gourmet touch.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Line a metal 8x8 baking pan with parchment paper and set it aside.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
  3. Add the egg and vanilla extract, mixing until fully incorporated.
  4. Add the gluten-free flour, baking soda, and salt, mixing until almost fully blended.
  5. Estimate to divide the cookie dough so you have about 2/3 set aside for the bottom layer and the remaining 1/3 for the top layer.
  6. In a small saucepan, gently melt the butter and chocolate for the brownie layer until smooth.
  7. In a medium mixing bowl, combine the granulated sugar, egg, and vanilla extract for the brownie layer, mixing vigorously until lighter in texture.
  8. Add the gluten-free flour, cocoa powder, and salt to the sugar mixture, stirring until just blended.
Baking
  1. Pat 2/3 of the cookie dough into the prepared baking dish.
  2. Pour the brownie batter over the cookie dough layer and smooth it out.
  3. Divide the remaining cookie dough into small discs and press them into the brownie batter.
  4. Bake uncovered for 20 minutes, then loosely cover with foil and bake for an additional 4-6 minutes.
  5. Let cool in the pan on a wire rack until completely cooled, then cut into bars.

Notes

Make sure the butter is at room temperature; this helps with proper creaming. Take your time mixing the sugar into the brownie batter for a glossy finish. Customize with nuts, caramel swirls, or different chocolate chips if desired.