Jump to Recipe
These gluten-free brookies combine two beloved desserts—fudgy brownies and chocolate chip cookies—into one irresistible bar. The result is soft, chewy, and rich, perfect for sharing or keeping all to yourself.
If you haven’t tried a brookie yet (that delicious hybrid of brownie + cookie), now’s the time. This recipe pulls together two favorite gluten-free formulas: a dense, chocolatey brownie base and a classic chocolate chip cookie layer on top. Instead of frosting, the cookie layer is studded with chocolate chips for an extra hit of chocolate in every bite.
These brookies are dangerously good—rich and satisfying—so it’s hard to stop at one. While the recipe might feel like two recipes in one, the steps are straightforward and the result is absolutely worth it.
Below you’ll find why these brookies are a winner, what you’ll need, step-by-step instructions, tips for best results, and a few easy ingredient substitutions.
Why You’ll Love These Brookies…
- They deliver the best of both worlds: a dense, fudgy brownie beneath a chewy chocolate chip cookie layer.
- Ingredients are common pantry staples for anyone who bakes regularly, so you likely have everything needed on hand.
- They’re a fail-safe dessert to impress at gatherings—easy to make and crowd-pleasing.
What You’ll Need…
How To Make…
Making these gluten-free, eggless brookies involves preparing a brownie batter and a cookie dough, then baking them together. Start with the brownie base, which comes together in one bowl by hand.
Stir the melted butter and sugar together, then incorporate the prepared egg replacer and vanilla. Add the dry ingredients—gluten-free flour, cocoa powder, baking powder, baking soda, and salt—and mix until combined. Set the brownie batter aside while you make the cookie layer.
For the chocolate chip cookie layer, cream softened butter with granulated and brown sugars until smooth. Add the prepared egg replacer and vanilla, then combine with the dry ingredients on low speed until a soft dough forms. Fold in the semisweet chocolate chips.
Spread the brownie batter evenly in a parchment-lined 9″ square pan, then spread the cookie dough over the top to cover. Bake at 350°F for about 30–32 minutes. Let the brookies cool in the pan for 15 minutes before transferring them to a wire rack to cool completely, then slice into bars.
Tips For Making The Best Brookies…
- Weigh your flour with a kitchen scale for best accuracy. Too much flour can make the bars dry. The recipe uses 111 grams for the brownie layer and 222 grams for the cookie layer.
- If you measure cocoa by volume, lightly spoon it into the cup and level with a knife—do not scoop directly from the container to avoid packing too much cocoa, which affects texture and taste.
- Leave a parchment overhang in the pan so you can lift the whole block out easily for neat slicing.
Ingredient Substitutions…
- To make these brookies vegan, try using a non-dairy butter in place of regular butter. While not tested by the author, it should work in principle.
- If you prefer using eggs, substitute two eggs (one for each layer) in place of the egg replacer.
- Any chocolate chips will work—semisweet is classic, but feel free to use milk, dark, or a mix.
Did you try this brookie recipe? Leave a comment below or tag @justastastyblog on Instagram!
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
Dessert, Snack
American
brownies, chocolate, chocolate chip, cookies, eggless, gluten free
20 mins
30 mins
50 mins
12 bars
Taleen Benson
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 tablespoons 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 tablespoons water
- ½ teaspoon vanilla extract
- ⅔ cup (113g) semisweet chocolate chips
Instructions
To make the brownie base:
-
Preheat the oven to 350°F. Line a 9″ square baking pan with parchment paper and set aside.
-
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:
-
In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
-
Using a hand mixer or stand mixer with a 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 and mix on low speed until just combined. Fold in the chocolate chips.
To assemble:
-
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 cooling rack. Cool completely before slicing into bars.
Notes
- Follow the package instructions for Bob’s Red Mill Egg Replacer. After mixing with water, let it sit a few minutes to thicken before using.
- If not using egg replacer, substitute two eggs (one for each layer).
- The brookies may appear slightly underdone after 30 minutes; they will continue to set in the warm pan. Avoid over-baking to keep them fudgy.