If a chocolate chip cookie and a brownie had a baby, the result would be these fudgy, chewy gluten free cookie brownies. Also known as a gluten free brookie - it’s the best dessert to make because you’ll never have to choose between two of your favourites ever again!
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Why you should make this
Gluten free brookies are the ultimate dessert. Why? It’s two sweet treats in one! Here are a few other reasons why you’ll love this gluten free cookie brownie recipe:
- It’s easy to make. Sure, you have to make two batters, but they share so many ingredients, so it's simple. Two bowls, plus a handful of common ingredients, are all you need!
- It’s freezer friendly. Cut the cookie brownie into squares and freeze in an airtight container or freezer bag. (I love warming them up slightly in the microwave.)
- You can change the serving size. The brookie is baked in an 8”x8” (20cm x 20cm) baking pan, so once the cookie brownies cool you can cut them into any size you like. Feeling just a bit peckish? Cut it into 12-16 squares. Feeling indulgent? Take a quarter - or half - of the pan all to yourself!
- It tastes amazing with ice cream. Top this gluten free cookie brownie with a dollop of vanilla ice cream. As if you thought this recipe couldn’t get any better?!
Ingredients
Gluten free cookie brownies, here we come! Grab what you need to make them:
- Semisweet chocolate: I also tested the recipe with dark chocolate, which was fine, but the kids preferred semisweet (go figure).
- Unsalted butter: melted for the brownies, softened for the chocolate chip cookie dough
- Granulated sugar
- Salt
- Xanthan gum: essential to hold the ingredients together during baking
- Egg: one for each batter
- Vanilla extract
- Gluten free flour: I use this blend.
- Cocoa powder: for the brownie batter
- Chocolate chips: for the cookie dough
This recipe doesn’t use any leaveners at all. To get a fudgy texture, there’s no baking powder or baking soda needed at all.
How to make this recipe
Making a gluten free chocolate chip cookie brownie starts with making both batters - all you need are two bowls!
In the first bowl, combine the chopped semisweet chocolate and hot, melted butter until the chocolate melts and the mixture is smooth. Then add in the sugar, egg, vanilla extract and mix to combine. Add in the remaining dry ingredients and mix until no lumps remain.
In the second bowl, cream together the softened butter and sugar until you get a pale, fluffy mixture. Then add in the sugar, egg, vanilla extract and mix to combine. Add in the remaining ingredients, then the chocolate chips, and mix to combine.
In a parchment-lined 8”x8” (20cm x 20cm) baking sheet, add large spoonfuls of each batter, alternating as you go. Use a small spreader to blend the batters together - the messier, the better!
Bake the gluten free brookie in an oven preheated to 325°F for 18-20 minutes. You’ll know it’s done when a toothpick inserted comes out with a few crumbs on it. Cool completely on a wire rack - in the pan - before slicing.
How to make this recipe even easier
Want some gluten free cookie brownies but making two batters from scratch seems like too much work? There is an easier way!
If you have gluten free chocolate chip cookie and brownie mixes at your local grocery store, purchase each and prepare as per the box instructions.
Add each batter to the prepared pan as directed in the recipe and bake at 325°F until a toothpick inserted in the center comes out with a few crumbs on.
It’s not from scratch, but no one will notice! And I won’t tell…
Dairy free gluten free cookie brownies
To make this recipe dairy free, you’ll need to substitute the following ingredients:
- Semisweet chocolate: If you can’t find a dairy free baking chocolate, Enjoy Life makes dairy free semisweet chocolate chips. Substitute ½ cup of dairy free chocolate chips for the baking chocolate in the recipe and continue as directed.
- Chocolate chips: use any dairy free brand you can get your hands on!
- Unsalted butter: there are so many dairy free butter brands on the market right now! For a list of options - check out this post about butter.
- Cocoa powder: pure cocoa powder should be dairy free, but check the labelling on different products. Some contain the dreaded “may contain milk” warnings.
If you’re planning on putting ice cream on top of this beautiful dessert (because, I mean, who wouldn’t?) - we love the So Delicious brand. They have both cashew-based and coconut-based ice creams that are both dairy free and gluten free!
Storage
Store cooled brookies at room temperature in an airtight container for 3-4 days. You could also store them in the fridge in an airtight container for up to a week, but I found they got a bit dry after a few days. (Nothing that a quick warm-up in the microwave and a scoop of ice cream couldn’t fix, though!)
To freeze these gluten free cookie brownies, cut them into squares and store in an airtight container or freezer bag. Defrost on the counter, or warm up in the microwave before eating.
Recipe
Gluten Free Cookie Brownies
Ingredients
For the brownie batter:
- ½ cup (60g) semisweet chocolate, chopped
- ½ cup (115g) unsalted butter, melted
- ⅓ cup (70g) granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ⅓ cup (45g) gluten free flour blend (see note below)
- ⅓ cup (25g) cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum (if using a commercially available gluten free flour blend with xanthan gum, omit this from the recipe)
For the cookie dough:
- ¼ cup (55g) unsalted butter, softened
- ⅓ cup (70g) granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup (140g) gluten free flour blend (see note below)
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum (if using a commercially available gluten free flour blend with xanthan gum, omit this from the recipe)
- ⅓ cup (65g) chocolate chips
Instructions
- Preheat the oven to 325°F and line an 8”x8” (20cm x 20cm) baking dish with parchment paper.
To make the brownie batter:
- In a medium-sized bowl (that is also microwave safe), combine the chopped dark chocolate and the melted unsalted butter. If the heat of the butter doesn’t completely melt the chocolate, pop it into the microwave at 5-10 second intervals until the mixture is smooth.
- Add the sugar and egg into the bowl, mixing fully until incorporated.
- Add the vanilla extract, gluten free flour, salt, and xanthan gum into the bowl and mix until fully combined and no lumps remain. Set the bowl aside for later use.
To make the cookie dough:
- In a medium-sized bowl, combine the softened unsalted butter and sugar. Combine using the backside of a spoon or spatula until the butter is fluffy. (You can also use a mixer with a paddle attachment for this step.)
- Add in the egg and mix until combined.
- Add in the gluten free flour, salt and xanthan gum into the bowl. Mix well until the dry ingredients are fully incorporated and no lumps remain.
- Gently mix in the chocolate chips.
To make the cookie brownie:
- Drop spoonfuls of the brownie batter and the cookie dough into the pan, alternating with each addition.
- Once the baking dish is filled with dough, use a small spreader or butter knife to blend the brownie batter and cookie dough together.
- Bake in the oven for approximately 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs on. (It might be super chocolatey, too!)
- Allow the pan to fully cool on a wire rack before removing the brownies and slicing.
Notes
- Gluten free flour: I used a blend of 50% white rice flour, 30% tapioca starch, and 20% sorghum flour. You can blend your own by following this recipe: Gluten Free Flour Blend (All Purpose). Another blend can be used; however, results may not be the same.
- Storage: Store cooled brookies at room temperature in an airtight container for 3-4 days. To freeze, cut them into squares and store in an airtight container or freezer bag. Defrost on the counter, or warm up in the microwave before eating.
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