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Gluten Free Brookies (Small Batch Recipe) Recipe

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  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten Free Brookies combine the best of both worlds—chewy cookies and fudgy brownies—in a small batch that’s perfect for sharing. Made with gluten free flour and high-quality ingredients, this recipe creates a rich, tender treat with a delightfully crinkly brownie top and a luscious cookie base enhanced with mini chocolate chips. The brookies are made in a single loaf pan, making preparation easy and straightforward, and the final product is ideal for those craving a decadent yet gluten-free dessert.

Ingredients

Cookie Dough

  • 40 grams unsalted butter, melted
  • 40 grams light brown sugar
  • 20 grams granulated white sugar
  • 1 egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • 65 grams gluten free flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon (1 gram) kosher salt
  • 50 grams mini chocolate chips

Brownie Batter

  • 100 grams high quality dark chocolate
  • 45 grams unsalted butter
  • 1 large egg, room temperature
  • 40 grams light brown sugar
  • 40 grams granulated white sugar
  • ½ teaspoon instant espresso powder (optional)
  • ½ teaspoon vanilla extract
  • 40 grams gluten free flour
  • ½ teaspoon kosher salt

Instructions

  1. Melt Butter: Melt the butter in a microwave-safe bowl or small saucepan. Let cool for about 10 minutes to prevent cooking the eggs in the next step.
  2. Mix Dry Ingredients for Cookie Dough: Whisk together the gluten free flour, baking soda, and kosher salt. Set aside for later use.
  3. Combine Sugars and Butter: Once the butter has cooled, mix in the light brown sugar and granulated sugar until fully combined and smooth.
  4. Add Egg Yolk and Vanilla: Incorporate the room-temperature egg yolk and vanilla extract into the sugar and butter mixture, stirring until the batter is smooth and glossy.
  5. Fold Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients with a spatula to form the cookie dough.
  6. Add Mini Chocolate Chips: Fold in the mini chocolate chips evenly into the cookie dough. The dough should be slightly wet—this is the desired texture. Refrigerate this dough while preparing the pan.
  7. Prepare Baking Pan: Lightly spray a 4×8-inch baking pan with nonstick cooking spray and line it with parchment paper. Use binder clips to secure parchment if needed, but remove clips before baking.
  8. Form Cookie Layer: Using a medium cookie scoop (about 2 tablespoons), place 3 scoops of cookie dough in the bottom of the prepared pan. Press gently with the back of a spoon or fingers to create an even layer. Refrigerate the pan with the cookie dough while making the brownie batter.
  9. Preheat Oven: Preheat your oven to 335°F (170°C) to ensure it’s ready for baking the brookies.
  10. Melt Chocolate and Butter: In a heatproof bowl, combine the unsalted butter and high quality dark chocolate (roughly chopped if using a bar). Microwave in 60–90 second intervals, stirring carefully until the mixture is fully melted, smooth, and glossy.
  11. Set Aside Chocolate Mixture: Let the melted chocolate mixture rest aside while preparing the egg mixture for the brownies.
  12. Make Sugar and Egg Mixture: In a mixing bowl, combine light brown sugar, granulated sugar, large egg, instant espresso powder (if using), vanilla extract, and kosher salt. Whip on medium-high speed for 2–3 minutes until very thick, foamy, and nearly tripled in volume.
  13. Reheat Chocolate Mixture: Warm the chocolate mixture again for 20–30 seconds until hot, stir well, and immediately whisk it into the whipped egg mixture. This heat helps dissolve sugar and creates the signature crinkly top.
  14. Add Flour: Gently whisk in the gluten free flour until just combined. Avoid overmixing to ensure fudgy, chewy brookies instead of cakey ones.
  15. Assemble Brookies: Remove the prepared pan from the refrigerator. Confirm the cookie dough is evenly pressed. Pour the brownie batter over the cookie layer and spread evenly.
  16. Add Remaining Cookie Dough: Pinch off small pieces of the leftover cookie dough, flatten slightly between your fingers, and scatter them over the brownie batter layer. Placement can be random.
  17. Bake: Bake in the preheated oven at 335°F (170°C) for 19–22 minutes. Edges should be set, cookie layer golden, and center should be slightly soft with moist crumbs on a toothpick.
  18. Cool and Chill: Remove from oven and cool brookies completely on a wire rack. Refrigerate for at least 2 hours or overnight before slicing to set the texture and enhance flavors.

Notes

  • Use a high-quality gluten free all-purpose flour blend for best results.
  • Instant espresso powder is optional but enhances the chocolate flavor depth.
  • Ensure eggs are at room temperature for better mixing and volume.
  • Binder clips help hold parchment paper in place but must be removed before baking.
  • Do not overmix the brownie batter to avoid cakey brookies; a fudgy texture is desired.
  • Refrigeration after baking improves slicing and texture.

Find it online: https://evelynscooking.com/gluten-free-brookies-small-batch-recipe-recipe/