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These gluten-free brookies combine two beloved desserts into one irresistible bar: a fudgy brownie base topped with a chocolate chip cookie layer. The result is soft, chewy, and utterly addictive.
I can’t take credit for inventing brookies, but I certainly appreciate the genius of combining brownies and cookies. If you haven’t tried a brookie yet, this recipe makes a delicious introduction.
This recipe is essentially a marriage of two favorite gluten-free recipes: a dairy-free brownie and a frosted sugar cookie bar—only here, the cookie layer is studded with chocolate chips instead of frosting.
Keep a batch of these around at your own risk: they’re rich and satisfying, and it’s hard to stop at just one. Despite sounding like two recipes in one, the method is straightforward and well worth the effort.
Why You’ll Love These Brookies…
- Two classic treats in one: fudgy brownie meets chocolate chip cookie for maximum indulgence.
- Made with common pantry ingredients, so you can probably make them right now.
- They make a guaranteed crowd-pleasing dessert for parties or potlucks.
What You’ll Need…
How To Make…
We make two layers: the brownie base and the chocolate chip cookie top. The brownie batter comes together quickly in one bowl, and the cookie dough is easy to mix and fold with chocolate chips.
For the brownie base, mix the melted butter and sugar, then add the prepared egg replacer and vanilla. Stir in the dry ingredients until combined and set the batter aside. For the cookie layer, cream the softened butter with both sugars, add the egg replacer and vanilla, then mix in the dry ingredients until a soft dough forms. Fold in the chocolate chips.
Spread the brownie batter evenly in a parchment-lined 9″ square pan, then top with the cookie dough, covering the brownie layer. Bake at 350°F for about 30–32 minutes. Allow the brookies to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing into bars.
Tips For Making The Best Brookies…
- Weigh your flour for accuracy. Too much flour can make the bars dry. This recipe uses 111 g of flour for the brownie base and 222 g for the cookie layer.
- When measuring cocoa powder, spoon it lightly into the cup and level it with a knife rather than scooping directly from the container to avoid packing too much.
- Leave an overhang with parchment in your pan so you can lift the whole block out easily to slice neat bars.
Ingredient Substitutions…
- To make the brookies vegan, try using non-dairy butter. While I haven’t tested it, it should work in place of regular butter.
- If you’re not avoiding eggs, replace the egg replacer with 2 whole eggs—one for the brownie layer and one for the cookie layer.
- Use any chocolate chips you prefer—semisweet is classic, but milk, dark, or even white chocolate will work.
Did you try my brookie recipe? Leave a comment or tag @justastastyblog on Instagram with #justastastyblog!
For More Gluten Free Brownies & Bars, Check Out My…
- Strawberry lemonade bars
- Brownie cheesecake bars
- Samoa cookie bars
- White chocolate brownies
📖 Recipe
Brookies – Gluten Free, Eggless
Print Recipe
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:
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Preheat the oven to 350°F. Line a 9″ square baking pan with parchment paper and set aside.
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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:
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Whisk the flour, baking powder, and salt together in a small bowl and set aside.
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Using a hand mixer or stand mixer 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 on low speed until just combined. Fold in the chocolate chips.
To assemble:
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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 rack. Cool completely before slicing into bars.
Notes
- Follow the instructions on the egg replacer package. After mixing with water, it needs a few minutes to thicken.
- If you prefer using eggs, substitute 2 eggs (1 for the brownie base and 1 for the cookie layer).
- The brookies may look slightly underdone after 30 minutes but will continue to set in the warm pan. Avoid over-baking to keep them fudgy.