If you can never decide between brownies and chocolate chip cookies, these gluten free fudgy brookies are about to make your life a lot easier. They combine the best of both into one seriously good dessert.

The bottom layer is a rich, fudgy brownie. The top layer is soft chocolate chip cookie dough. Together they create something that’s hard to stop eating.

And yes, this recipe is 100% gluten free. You would never guess it though, because the texture and taste are just as good as any regular brookie you have tried before.

The ingredients are simple and nothing fancy. You probably already have most of what you need in your kitchen right now.

Whether you are baking for yourself, your family, or bringing something to a party, these brookies always get a great reaction. Let me show you how to make them.

Why You’ll Love This Recipe

Two Desserts in One – These brookies give you the best of both worlds by combining fudgy brownie batter and chocolate chip cookie dough in a single pan. Why choose between brownies and cookies when you can have both at the same time?

Completely Gluten Free – Both the brownie layer and the cookie dough layer are made with gluten free all-purpose flour, so everyone at the table can enjoy them without worry.

Incredibly Fudgy – The brownie base uses melted butter and a full cup of sugar with cocoa powder, which creates that dense, fudgy texture that brownie lovers go crazy for. These are not cakey brownies – they are rich and gooey in the best way.

Loaded with Chocolate – Between the cocoa powder in the brownie layer and the cup of semi-sweet chocolate chips in the cookie dough, every single bite is packed with chocolate. If you are a chocolate lover, this recipe was basically made for you.

Ingredients

For the Brownie Batter

1/2 cup Unsalted Butter Melted
1 cup Granulated Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 cup Cocoa Powder
1/2 cup Gluten Free All-Purpose Flour
1/4 tsp Salt

For the Cookie Dough

1/2 cup Unsalted Butter Softened
1/2 cup Light Brown Sugar
1/4 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
1 cup Gluten Free All-Purpose Flour
1/2 tsp Baking Soda
1 cup Semi-Sweet Chocolate Chips

How to Make

Step 1

Preheat oven to 350F and line an 8×8 inch baking pan with parchment paper.

Step 2

Prepare the brownie batter by whisking the melted butter and sugar together. Add eggs and vanilla, then stir in the cocoa powder, gluten free flour, and salt. Pour this evenly into the prepared pan.

Step 3

For the cookie dough, cream the butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla.

Step 4

Mix in the gluten free flour and baking soda until a dough forms, then fold in the chocolate chips.

Step 5

Drop spoonfuls of the cookie dough randomly over the brownie batter in the pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely before cutting.

Helpful Tips

Use the Right Gluten Free Flour

Not all gluten free flours work the same way. You want a gluten free all-purpose flour blend that contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends help hold everything together the way regular flour would.

If your blend doesn’t include xanthan gum, add about 1/4 teaspoon to the brownie batter and another 1/4 teaspoon to the cookie dough. Without it, the brookies can crumble apart when you try to cut them.

Also, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Scooping packs the flour down and you end up with way more than you need, which makes both layers dry and dense.

Get the Butter Temperatures Right

This recipe uses butter at two different temperatures and it matters a lot. The brownie layer calls for melted butter, and the cookie dough layer needs softened butter. Mixing these up will mess with the texture of both layers.

For the brownie batter, melt the butter and then let it cool for about 5 minutes before mixing it with the sugar and eggs. If it’s too hot, it can partially cook the eggs and give you little scrambled bits in your batter.

For the cookie dough, softened butter means it gives a little when you press it with your finger but still holds its shape. Leave it on the counter for about 30-45 minutes before you start. Microwaving it usually makes it melt unevenly, and that leads to flat, greasy cookie dough that spreads too much during baking.

Spread the Brownie Batter Evenly

When you pour the brownie batter into the pan, take a minute to spread it out into an even layer using a spatula or the back of a spoon. Push it gently into the corners too. If one side is thicker than the other, the thin side will overbake while the thick side stays underdone.

The batter is pretty thick so it won’t level itself out in the oven. What you see when you put it in the pan is basically what you get, so make sure it looks even before you start adding the cookie dough on top.

Frequently Asked Questions

What gluten free flour works best for these brookies?

A good quality gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are popular choices and give great results.

If your flour blend doesn’t already include xanthan gum, you may want to add about 1/2 teaspoon to help with binding and texture. Without it, the brookies can end up a bit crumbly.