Chewy, Fudgy Gluten-Free Brookies Bars

Who doesn't want a fudgy brownie and chewy chocolate chip cookie in the same bite, and my gluten-free brookies make it happen in one epic dessert bar. You get signature GF brownie cookie bars with crackly tops and gooey centers swirled together with soft, chewy chocolate chip cookie dough - no grittiness, no greasiness, no disappointments. I'll show you how with my easy, no-fail gluten-free baking tips.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings bars

Author Melissa Erdelac

Ingredients

Brownies

¾ cup (150 grams) granulated sugar
½ cup (76 grams) unsalted butter cubed
2 tablespoons water
1 cup (255 grams) semisweet chocolate chips
2 large eggs room temperature
1 teaspoon vanilla extract
¾ cup (107 grams) gluten-free all-purpose flour I recommend Cup4Cup gluten free flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt

Cookie Dough

8 tablespoons (113 grams) unsalted butter melted and warm
¾ cup (176 grams) packed light brown sugar
1 large egg
1 tablespoon vanilla extract
1 tablespoon milk optional, see recipe notes
1 ¾ cup (262 grams) gluten free all purpose flour Cup4Cup gluten-free flour highly recommended
1 teaspoon baking soda
½ teaspoon salt
1 cup (170 grams) semisweet chocolate chips I use ¾ cup regular and ¼ cup miniature
optional flaky sea salt and additional chocolate chips for sprinkling on top

Instructions

Brownies

Grease a 9X13-inch baking pan with nonstick cooking spray and preheat the oven to 325ºF.

A metal pan makes the bars fudgier with chewy edges.

In a large saucepan combine the sugar, cubed butter, and water over medium heat. Bring to just a boil, stirring constantly. Immediately remove from heat and stir in 2 cups chocolate chips until melted. Cool slightly, about 10 minutes. Meanwhile, move to the cookie instructions and prepare the cookie dough.
¾ cup granulated sugar, ½ cup unsalted butter, 2 tablespoons water, 1 cup semisweet chocolate chips
After slightly cooling, whisk in the eggs and vanilla vigorously into chocolate mixture.
2 large eggs, 1 teaspoon vanilla extract
Stir in the gluten-free flour, unsweetened baking cocoa, baking soda, and salt to the saucepan.
¾ cup gluten-free all-purpose flour, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt

Cookie Dough

In a large bowl or stand mixer beat together the warm melted butter, brown sugar, sugar, egg, optional milk, and vanilla until well combined.
8 tablespoons unsalted butter , ¾ cup packed light brown sugar, 1 large egg, 1 tablespoon vanilla extract, 1 tablespoon milk
Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
1 ¾ cup gluten free all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup semisweet chocolate chips

Assembly and Baking:

Use a medium cookie scoop to portion out the cookie dough all over the bottom of the pan. If you do not have a cookie scoop, use two spoons to scrape off about 2 tablespoon-sized cookie dough blobs.
Use the same medium scoop to divide up all the brownie batter between the cookie dough. It is okay if the brownie mixture covers some of the cookie dough.
Take a butter knife and swirl the two mixtures together into a marble-effect. Cut into the dough horizontally, then go back though and cut in lengthwise. If desired, sprinkle the top with additional chocolate chips and flaky sea salt.
Bake 40-45 minutes, or until a toothpick inserted comes out with moist crumbs, but not wet dough. Let the bars cool for 1 hour before slicing and serving.

Notes

Optional Milk

Since Cup4Cup has changed their formula I find baked goods to be a little drier. To fix this, add 1 tablespoon milk. This also works well with King Arthur Measure-for-Measure, but isn’t necessary with Bob’s Red Mill, which has a tendency to be looser and spread and lot more.

Nutrition