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  • Γ—
    Home Β» Brownies & Bars

    Gluten Free Brookie Bars

    Published: Feb 11, 2022 Β· Modified: Jun 20, 2023 by Tiffany Β· This post may contain affiliate links Β· 3 Comments.

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    Have you ever had trouble deciding what to make for dessert?Β  Chocolate chip cookies are always a winner, but a soft gooey brownie sure does sound good.Β  What if you could make both at once? Hello, gluten free brookie bars.Β  Brownie on the bottom and chocolate chip cookie on top.Β  This brookie recipe will become your new favorite!

    A batch of sliced brownie chocolate chip cookie bars laying on a white table.
    Jump to:
    • What is a Brookie?
    • Why you'll love this recipe
    • Ingredient List
    • How to make brookie bars
    • How to store gluten free brookies
    • If you love chocolate chip cookies, check out these great recipes!
    • Recipe

    What is a Brookie?

    A brookie is a dessert bar that has a brownie layer on bottom and a cookie layer on top.  It's the best of both desserts!

    Why you'll love this recipe

    • It's gluten free and dairy free.
    • The cookies and brownies stay soft and chewy for days.  Yum!
    • The brownies are made with melted chocolate instead of cocoa powder, so they're extra fudgy.
    • You no longer have to choose between chocolate chip cookies or brownies for dessert.

    Ingredient List

    Ingredients for gluten free brookies.

    For the brownie layer:

    • Dark Chocolate Chips - I used Enjoy Life brand for this recipe, but any chocolate chip will do.
    • Baking Chocolate - Use the best quality of allergen free baking chocolate you can.  I typically use Scharffenberger baking bars.
    • Vegan Butter - I prefer Miyokos or Country Crock Plant butter for my baking.  You can use any vegan butter or regular dairy butter if you're not dairy free.  Because the butter is melted, you could also substitute with cooking oil in the brownie.
    • Sugar
    • Vanilla
    • Egg - Eggs are a critical component of this brownie recipe. I have not tried it with an egg replacement and I wouldn't suggest it.  You could however improvise this recipe using your favorite vegan brownie as the base.
    • Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill for this recipe.  You can use the flour blend of your choice, but the results may vary.  As always, you will have the best outcome by weighing your flour since all gluten free flour blends are different.
    • Salt

    For the cookie layer:

    • Vegan Butter
    • Light Brown Sugar - Brown sugar helps the cookie layer stay soft.
    • Sugar - Provides a little chew to the cookie layer and aids in browning
    • Egg - If you use a vegan brownie base, you could likely replace this single egg with an egg replacement like flax egg with no issues.
    • Vanilla
    • Salt
    • Baking Soda - Helps the cookie layer to spread out and aids in browning.
    • Gluten Free 1-to-1 Flour Blend - See note above.
    • Dark Chocolate Chips

    How to make brookie bars

    Step by step instructions showing cookie dough being added to the top of the brownies.
    • Step 1: Prepare the brownie batter as indicated in the recipe.
    • Step 2: Partially bake the brownies.  While they are baking, prepare the cookie dough.
    • Step 3: Remove the brownies from the oven and working quickly dot the top with chunks of cookie dough. I use two spoons to make blobs. Don't worry it will spread out in the oven.
    • Step 4: Continue baking until both brownies and cookies are done.
    A brookie bar with a bite taken out sitting on a white table.

    How to store gluten free brookies

    These bars should be stored in an airtight container at room temperature.  They will stay soft and chewy for about 4 days.

    If you love chocolate chip cookies, check out these great recipes!

    • Closeup of pecan chocolate chip cookies on a baking tray.
      Gluten Free Chocolate Chip Cookies with Pecans
    • Chocolate chip nutella bars stacked on a white metal tray.
      Chocolate Chip Nutella Bars
    • A closeup of a chocolate chip cookie loaded with chocolate chips and wrinkly texture.
      (Small Batch) Gluten Free Chocolate Chip Cookies
    • A Levain cookie cut in half revealing the gooey chocolate inside.
      Gluten Free Levain Chocolate Chip Cookies (Copycat)

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A brookie bar with a bite taken out showing the chocolate chip cookie and brownie layers.

    Gluten Free Brookie Bars

    Part chocolate chip cookie, part chewy fudge brownie - all yum!
    Author: Tiffany
    4.84 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 16
    Calories: 345kcal
    Prevent your screen from going dark

    Ingredients

    For the brownie layer

    • Β½ Cup Allergen Free Chocolate Chips
    • 3 ounces Dark Chocolate Baking Chocolate roughly chopped
    • Β½ Cup Vegan Butter
    • β…” Cup Gluten Free 1-to-1 Flour Blend (98 grams) I use Bob's Red Mill
    • 1 Cup Sugar
    • Β½ teaspoon Salt
    • 3 Eggs
    • 1 teaspoon Vanilla

    For the cookie layer

    • Β½ Cup Vegan Butter
    • Β½ Cup Light Brown Sugar
    • ΒΌ Cup Sugar
    • 1 Egg
    • 1 teaspoon Vanilla
    • ΒΎ teaspoon Salt
    • ΒΌ teaspoon Baking Soda
    • 1 ΒΌ Cup Gluten Free 1-to-1 Flour Blend (185 grams)
    • 1 Cup Allergen Free Chocolate Chips

    Instructions

    For the brownie layer

    • Preheat the oven to 350F degrees. Line a 9x9 baking pan with parchment paper.
    • Combine the chocolate chips, chopped chocolate and butter in a microwave safe bowl. Microwave on 50% power for 2-3 minutes until melted. Set aside to cool before adding it to your batter.
      Β½ Cup Allergen Free Chocolate Chips, 3 ounces Dark Chocolate Baking Chocolate, Β½ Cup Vegan Butter
    • In a large bowl, combine gluten free flour, salt and sugar. Whisk together.
      1 Cup Sugar, β…” Cup Gluten Free 1-to-1 Flour Blend, Β½ teaspoon Salt
    • Beat the eggs and add to your dry mixture.
      3 Eggs
    • Add the vanilla and melted chocolate. Fold together or whisk until smooth and shiny.
      1 teaspoon Vanilla
    • Pour the brownie batter into the prepared pan and partially bake for 10 minutes.

    For the cookie layer

    • While the brownies are baking, prepared your cookie dough.
    • Combine brown sugar, sugar and butter in the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until lighter in color.
      Β½ Cup Vegan Butter, Β½ Cup Light Brown Sugar, ΒΌ Cup Sugar
    • Add the vanilla and egg and beat for another 60 seconds.
      1 Egg, 1 teaspoon Vanilla
    • Add the flour, salt and baking soda. Mix on low speed until just combined.
      ΒΎ teaspoon Salt, 1 ΒΌ Cup Gluten Free 1-to-1 Flour Blend, ΒΌ teaspoon Baking Soda
    • Fold in the chocolate chips by hand with a spatula.
      1 Cup Allergen Free Chocolate Chips
    • After the brownies have partially baked for 10 minutes, remove from the oven and work quickly to add the cookie layer.
    • Use two spoons to scoop blobs of cookie dough and drop them on top of the brownie batter. Don't worry about spreading it out, it will spread when it bakes.
    • Cover the pan with aluminum foil and bake for 30 minutes.
    • Remove the foil and bake another 10 minutes until golden brown and cooked through. Check for done with a toothpick inserted in the center. The toothpick should come out with a few moist crumbs attached.
    • Remove from oven and cool completely before cutting.

    Notes

    Storage: Store in an airtight container at room temperature for up to 4 days.
    Calories: 345kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 73mg | Fiber: 3g | Sugar: 31g | Vitamin A: 599IU | Calcium: 49mg | Iron: 3mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    Comments

    1. Christine Savinelli says

      May 12, 2024 at 8:23 pm

      5 stars
      Made these for a Mother's day get together today & everyone liked them. I definitely will make these again. They are so yummy!πŸ˜‹

      Reply
      • Tiffany says

        May 13, 2024 at 11:58 am

        I love to hear this! Aren't they delicious? πŸ™‚

        Reply
    2. Leigh says

      March 07, 2023 at 9:53 pm

      5 stars
      These are amazing and so easy to make! I’m on my second batch. Thanks for such great gluten free recipes.

      Reply
    4.84 from 12 votes (10 ratings without comment)

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