Gluten Free Brookies

These gluten free brookies combine fudgy brownies and chewy cookies in one irresistible dessert. Perfect for family gatherings and easy enough for beginners!

You know what? I still remember the first time I served brookies at my daughter’s birthday party. Half the kids wanted brownies, the other half begged for cookies, and I was frantically trying to bake both. That’s when I discovered the magic of gluten free brookies—the dessert that ended all dessert debates in our house.

These brownie cookie hybrids are exactly what they sound like: rich, fudgy brownie layers topped with golden, chocolate chip-studded cookie dough, all baked together in one pan. It’s like having your cake and eating it too, except it’s brownies and cookies, and honestly, that’s even better.

Whether you’re new to gluten-free baking or you’ve been at it for years, this recipe is foolproof. The brookies come out perfectly every single time, and nobody—and I mean nobody—will guess they’re gluten-free. They’re perfect for potlucks, holiday cookie swaps, or those Tuesday nights when you just need something sweet to survive homework hour.

Ingredients

Brownie Layer

• ½ cup unsalted butter
• ¾ cup semi-sweet chocolate chips
• ¾ cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• ⅓ cup cocoa powder
• ½ cup gluten free all-purpose baking flour
• ½ teaspoon salt

Cookie Layer

• 6 tablespoons unsalted butter, softened
• ⅓ cup white sugar
• ⅓ cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 cup gluten free all-purpose baking flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This little trick makes cleanup so much easier and helps you lift the brookies out cleanly.

Step 2: Start with the brownie layer by combining the butter and chocolate chips in a small microwave-safe bowl. Microwave in 30-second bursts, stirring between each interval until the mixture is completely smooth and glossy. The chocolate should smell rich and decadent—that’s how you know it’s ready.

Step 3: In a separate mixing bowl, beat together the sugar, vanilla, and egg with an electric mixer for about 30 seconds until slightly fluffy. Pour in your melted chocolate mixture and beat until everything’s well combined and the batter has a beautiful sheen.

Step 4: Gently fold in the cocoa powder, gluten free flour, and salt until no streaks remain. Don’t overmix—you want these gluten free brookies to stay tender and fudgy. Transfer the brownie batter to your prepared pan and spread it evenly into the corners.

Step 5: Now for the cookie layer! In a clean bowl, beat the softened butter with both sugars using your electric mixer for about 30 seconds. The mixture should look creamy and slightly fluffy. Add the egg yolk and vanilla, then beat until everything’s incorporated.

Step 6: Mix in the flour (measured using the spoon-and-level method for accuracy), baking powder, baking soda, and salt until a soft dough forms. Fold in those chocolate chips, making sure they’re distributed throughout. The dough will be thick and slightly sticky—that’s perfect.

Step 7: Divide your cookie dough into 4 large portions and flatten each one in your palm. Place these flattened pieces on top of the brownie layer, gently pressing them toward the corners and edges. Use any remaining dough to fill in the gaps, creating an even cookie layer that covers the brownies completely.

Step 8: Sprinkle a handful of extra chocolate chips on top if you’re feeling generous (and why wouldn’t you?). Bake for 25-30 minutes, until the edges turn golden brown and the center looks set but still slightly soft. Let the brookies cool completely in the pan before slicing—I know waiting is hard, but trust me on this one.

Substitutions

Dairy-Free Option: Swap the butter for your favorite vegan butter or coconut oil in both layers. For the chocolate chips, choose a dairy-free variety—there are so many delicious options available now that work beautifully in these gluten free desserts.

Sugar Alternatives: You can replace the white sugar with coconut sugar for a deeper, caramel-like flavor. Keep in mind this will darken the color slightly and add a subtle molasses note to your brownie cookie hybrid.

Flour Swap: Most gluten free all-purpose blends work wonderfully here, but make sure yours contains xanthan gum or add ¼ teaspoon per cup if it doesn’t. I’ve had great success with both store-bought blends and custom mixes for these gluten free brookies.

Egg Alternatives: For the single whole egg in the brownie layer, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The egg yolk in the cookie layer is trickier to substitute, but aquafaba (2 tablespoons) can work in a pinch.

Troubleshooting

Dry or Crumbly Brookies: This usually means the dough was overbaked or the flour measurements were off. Always use the spoon-and-level method for measuring gluten free flour, and check your brookies at the 25-minute mark. They should still look slightly underdone in the center when you pull them out.

Cookie Layer Sinking: Make sure your butter is truly softened (not melted) for the cookie dough, and press the dough firmly and evenly over the brownie layer. If there are air pockets underneath, the cookie can sink during baking.

Gritty Texture: Some gluten free flour blends can feel slightly gritty if they contain rice flour. Look for superfine blends, or try letting your batter rest for 10 minutes before baking—this helps the flour absorb moisture better.

Brownie Layer Too Thin: Double-check that you’re using a 9×9 inch pan, not an 8×8 or larger size. Pan size really matters for getting that perfect balance between the brownie and cookie layers in these gluten free brookies.

Storage

Store your brookies in an airtight container at room temperature for up to 4 days, or refrigerate them for up to a week. They actually taste amazing cold—the brownie layer gets extra fudgy and the cookie layer develops this wonderfully chewy texture.

For longer storage, freeze individual brookies wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or warm them in the microwave for 15-20 seconds for that fresh-baked feel.

Serving Suggestions

Well… these gluten free desserts are pretty spectacular on their own, but a scoop of vanilla ice cream on top takes them to the next level. The contrast between cold, creamy ice cream and warm, gooey brookies is absolutely heavenly.

Try cutting them into squares and packing them in lunchboxes for a special treat, or serve them alongside coffee at your next brunch gathering. They’re also fantastic for game day spreads or holiday cookie exchanges—just watch them disappear faster than anything else on the table.

Variations

Triple Chocolate Brookies: Add ½ cup of white chocolate chips to the brownie layer and use dark chocolate chips in the cookie layer. This creates an incredible depth of chocolate flavor that serious chocolate lovers will appreciate.

Peanut Butter Swirl: Drop spoonfuls of peanut butter on top of the brownie layer before adding the cookie dough, then swirl gently with a knife. The combination of chocolate and peanut butter in this brownie cookie hybrid is seriously addictive.

Kid-Friendly Mini Brookies: Press the dough into a mini muffin pan instead of a 9×9 pan for individual servings. Reduce baking time to 15-18 minutes and you’ve got perfectly portioned treats that little hands can grab easily.

Salted Caramel Version: Drizzle caramel sauce over the brownie layer before adding the cookie dough, then sprinkle flaky sea salt on top before baking. The sweet-salty combo makes these gluten free brookies feel extra fancy.

Gluten Free Brookies FAQs

If you loved these gluten free brookies, you’ll definitely want to try my complete collection of gluten-free cookie recipes for even more dessert inspiration. For a savory twist on comfort food, check out my easy weeknight frittata that’s perfect for busy families. And when you need a hearty breakfast option, this crispy breakfast hash has become a weekend favorite in our house.

According to research on gluten-free baking from the Celiac Disease Foundation, using quality gluten-free flour blends with xanthan gum helps replicate the texture and structure that gluten naturally provides. I’ve also found that following expert baking science guidance about proper measuring techniques makes all the difference in achieving consistent results with these brownie cookie hybrids.