These gluten free brookies take two classic desserts, which are amazing on their own, and marries them together: fudgy brownies + chocolate chip cookies! The resulting bars are soft, chewy, and completely irresistible.

Okay, I totally can't take credit for the genius idea to marry these two treats together. But I wish I could, because it really is genius. If you've never tried a brookie (aka brownie + cookie) before, you need to get on it STAT.
This recipe literally is a blend of two of my favorite gluten free recipes. I took my gluten free dairy free brownies, and then I took my frosted sugar cookie bars. And the recipe basically wrote itself from there! Except instead of frosting, we're adding chocolate chips.
Having a batch of these brookies around is seriously dangerous, because it's hard to stop at just one. They're rich, but they're just so good, you will want to go back for seconds.
While this might seem like it's a lot of steps (two recipes in one, and all that), it's so much easier than you might think... and totally worth making. Let's talk through it!
Why You'll Love These Brookies...
- I'm not sure if I even need to say much here. What could be better than a brownie + chocolate chip cookie situation?
- These are all ingredients you likely have in your kitchen right now, if you bake even semi-regularly. Which means you can whip these brookies up right after you're done reading this post! 😉
- This is pretty much a foolproof way to win at dessert. Meaning, if you're thinking about taking these to a dinner party, you are guaranteed lots of praise.
What You'll Need...
How To Make...
To make my gluten free brookies, we are making two recipes in one. We'll start with the brownie base. This couldn't be any more straightforward -- we're mixing everything up by hand, in one big bowl.
We'll stat by stirring together the melted butter and sugar. Then, just add the rest of your ingredients right in and mix until combined. Set your brownie batter aside until you're ready to use it.
To make the chocolate chip cookie dough, you will want to cream the softened butter with both sugars. Add in the egg replacer and vanilla extract, then add the dry ingredients and mix on low speed until a soft dough forms. Fold in the semisweet chocolate chips. And we're almost done!
Grab the brownie batter and spread it evenly in a lined square baking pan. Add the cookie dough right on top. Bake on 350ºF for about 30 minutes. Cool for a bit before removing and slicing your brookies up!
Tips For Making The Best Brookies...
- As always, I recommend weighing the flour using a kitchen scale, for both layers. This is the only way to ensure accuracy, and too much flour will result in some dry brookies (definitely not the texture we're going for). You'll need 111 grams of flour for the brownie base and 222 grams for the cookie layer.
- When it comes to measuring your cocoa powder, if you're not going to weigh it, be sure you are lightly scooping it into your measuring cup and leveling off with the back of a knife. Do not scoop directly from the cocoa powder container, because this can also result in too much cocoa (which not only affects taste, but also texture).
- Any time I'm making brownies or bars, I like to leave a bit of overhang with my parchment paper. This makes it super easy to just lift the whole thing up and out of your pan, and then slice up into individual bars.
Ingredient Substitutions...
- To make these brookies vegan, you would need non-dairy butter. I haven't tested it but I don't see why it wouldn't work!
- If you're NOT looking to make these brookies eggless, go ahead and use two eggs instead of the egg replacer -- one for each layer.
- In theory, you could use any type of chocolate chips you like. Get creative! I like to go with classic semisweet chips most of the time.
Did you try my brookie recipe? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Brownies & Bars, Check Out My...
📖 Recipe
Brookies - Gluten Free, Eggless
Ingredients
For the brownie base:
- ½ cup (113g) unsalted butter melted and cooled to room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ¾ cup (111g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the chocolate chip cookie layer:
- 1 ½ cups (222g) gluten free flour blend
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ⅔ cup (113g) semisweet chocolate chips
Instructions
To make the brownie base:
- Preheat the oven to 350°F. Line a 9" square baking pan with parchment paper and set aside.
- In a large bowl, mix the melted butter with the sugar. Stir in the prepared egg replacer and vanilla extract. Add the flour, cocoa powder, baking powder, baking soda, and salt and stir until combined. Set aside.
To make the chocolate chip cookie layer:
- In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and beat to combine. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Fold in the chocolate chips.
To assemble:
- Transfer the brownie batter to the prepared pan and spread evenly. Top with the chocolate chip cookie dough, spreading to cover the brownie base completely. Bake for 30-32 minutes. Allow the brookies to cool in the pan for 15 minutes before transferring to a wire cooling rack. Cool completely before slicing into bars.
Notes
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer (1 egg for the brownie base and 1 egg for the chocolate chip cookie layer).
- The brookies may seem slightly undone even after 30 minutes of cook time, but they will continue to cook in the warm pan. It's important not to over-bake.
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