These gluten free brookies are the most incredible treat bars – half white chocolate chip cookie dough, half fudgy brownie, they’re an absolute delight to eat.
They are a hybrid of two of my most popular baking recipes, my epic gluten free brownies and my white chocolate chunk cookies. I love both of these and make them regularly, so it just makes good sense to combine these two yummies together – now I no longer have to choose between them!
Quick and easy to make, you simply need a little patience while these gluten free brookies chill in the fridge (which can be done overnight if you wish). Allowing the fudgy brownie to firm up and for those beautiful layers to be nice and defined.
If you are looking to learn more about gluten free baking, I’d recommend my cookbook as a starting point. It contains a tonne of delicious recipes, half baking and half meals. The baking sections start with nice easy recipes and help you gradually upskill as you progress through the book.
Find it here: Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).
Which Flour Do You Use?
I use a flour that is widely available in the UK, FREEE by Doves Farm Plain Flour. You can find it in every large UK supermarket, in the free from section.
However, I think any gluten free plain flour blend should work nicely for these gluten free brookies.
Can I Freeze These Brookies?
Yes they freeze really nicely. Wrap in cling film or pop in a tupperware container, then allow to defrost at room temp when needed.
Or…if you want a delicious dessert treat in a hurry…microwave one from frozen for about 1 minute. Equals melty, chocolately brownie and soft warm cookie dough – heaven!
Gluten Free Brookies Recipe
Time for the recipe, which you’ll find below. The recipe makes 12 brookie bars or 16 smaller brookies, depending on how big you want them. I tend to go for bars :D.
If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.
If you enjoy this gluten free brookies recipe, please leave a review on the recipe card below as positive reviews are immensely helpful.
Laura x
Gluten Free Brookies
Utterly gorgeous gluten free brookies, with a layer of white chocolate chip baked cookie dough topped with fudgy brownie. A match made in heaven!
Ingredients
For the cookie layer:
- 100g (3.5oz) unsalted butter
- 100g (3.5oz) light brown sugar
- 50g (1.7oz) caster sugar (superfine sugar)
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 300g (10.5 oz) plain gluten free flour
- Pinch of salt
- 100g (3.5 oz) white chocolate chips or chopped white chocolate
For the brownie layer:
- 125g (4.5oz) unsalted butter
- 125g (4.5oz) dark or milk chocolate (I use half half)
- 2 large eggs
- 115g (4 oz) caster sugar
- 0.5 tsp vanilla essence
- 75g (2.5oz) plain gluten free flour
- To finish: a handful of chocolate chips (I like a white, milk, dark mix)
Instructions
- Preheat your oven to 180C/350F (fan) and grease and line a 20cm/8 inch square baking tin with non stick baking paper.
- First up, we're making the cookie dough. Cut the butter into cubes and place in a microwave-safe mixing bowl. Microwave for about 1 minute, until the butter is just melted, then add the light brown sugar and caster sugar. Mix until smooth.
- Add the vanilla, the whole egg and the egg yolk and beat well to combine.
- Now add the plain gluten free flour and work with a wooden spoon until you have a nice smooth cookie dough.
- Add the chocolate chips, mix through the dough, then tip into the prepared tin. Press down with your fingers to create a nice even layer of cookie dough.
- Now for the brownie! In a small saucepan, gently melt the butter and chocolate together over a low heat. Then set aside.
- In a mixing bowl, combine the eggs, sugar and vanilla, mix until smooth. Then pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour, to ensure the warm chocolate mixture doesn't cook the eggs. Mix well.
- Then add the plain gluten free flour and stir well until you have a lovely glossy brownie batter. Tip this onto the cookie dough base and gently wiggle the tin to get an even layer of brownie.
- Bake for 25-30 minutes in the middle of the oven, at 180C/350F (fan). When you take it out of the oven the brownie top will look very wobbly in the centre but this is good - it'll give us a lovely fudgy brownie layer!
- Cool at room temp for one hour, then pop into the fridge for 2 hours for the final chill. After chilling the brookies should feel nice and firm, so you can go ahead and slice them up with a sharp knife. Enjoy!
I hope you enjoy these gluten free brookies! For more delicious bakes, why not try some of these recipes:
Happy baking! x
