Double The Delicious: Gluten-Free Brookies Recipe

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Craving a decadent dessert that satisfies both your chocolate and cookie cravings? Look no further than the glorious gluten-free brookie! This delightful treat combines a rich fudgy brownie layer with a soft and chewy cookie dough top, creating an explosion of textures and flavors in every bite. The best part? This recipe ditches the gluten without sacrificing any of the indulgence.

Ingredients:

Gluten Free Brookie Bars
Gluten Free Brookie Bars

For the Brownie Layer:

  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose gluten-free flour blend (spoon and leveled)
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Cookie Dough Layer:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose gluten-free flour blend (spoon and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal.
    2. Brownie Layer: In a large bowl, whisk together the melted butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    3. In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    4. Pour the brownie batter into the prepared pan.
    5. Cookie Dough Layer: In another bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
    6. In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
    7. Drop spoonfuls of cookie dough batter on top of the brownie layer, spreading them out slightly. You can use a spatula to create a swirled pattern if you like.
    8. Bake for 25-30 minutes, or until the edges of the brownies are set and the cookie dough is just starting to turn golden brown. A toothpick inserted into the cookie dough portion should come out with some moist crumbs attached.
    9. Let the brookie cool completely in the pan before cutting into squares and serving.

    Nutrition Facts (per serving):

    This recipe yields approximately 16 servings. Please note that these are just estimates, and the actual nutritional content may vary depending on the specific ingredients you use.

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 180mg
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 35g
  • Protein: 5g

  • Conclusion:

    The gluten-free brookie is a guaranteed crowd-pleaser, perfect for potlucks, bake sales, or simply satisfying your sweet tooth. It’s a delicious and easy way to indulge in a classic dessert without the gluten.

    FAQs:

    1. Can I use a different type of gluten-free flour blend?

    Yes, you can! Just make sure to use a blend that is labeled as all-purpose and contains xanthan gum or another binder. Different blends may absorb moisture differently, so you might need to adjust the baking time slightly.

    2. My brookie turned out too soft. What went wrong?

    There are a few possibilities. Make sure you measured your flour blend correctly (use the spoon and level method) and didn’t overmix the batter. Additionally, ensure your oven temperature is accurate.

    3. Can I make this recipe vegan?

    Yes! You can substitute the butter with vegan butter alternatives and use flax eggs instead of regular eggs. Flax eggs can be made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes.

    4. Do I have to use chocolate chips?