Luscious gluten free brownies OR decadent gluten free chocolate chip cookies? Some choices in life are hard.
That’s like asking a kid to pick just one favorite toy – “But they’re all so great, mom, I just couldn’t choose.” Sounds like the perfect excuse to make Gluten Free Chocolate Chip Cookie Dough Brownies!
I don’t claim to be the first one to have devised the solution to this confectionery quandary, and I don’t remember where I first saw this idea, but it stuck with me at the time as ingenious.
A way to remove the obstacle of having to choose just one favorite on any given occasion. Wouldn’t we all really prefer both?
I mean, truly … what could be better than gluten free chocolate chip cookie dough-topped brownies, with melted chocolate on top? Think about that one for a while.
So for the 6th grade end-of-year party that also happened to fall on my son’s birthday, I baked the perfect gluten free chocolate chip cookie dough brownie solution everyone apparently was quite fond of!
This recipe has also become a reader favorite! Check out Tim Viets’s beauty shot of his gluten free chocolate chip cookie dough brownies!
On National Chocolate Chip Day (May 15) or National Brownie Day (December 8) or any day you’re craving chocolate, chocolate chip cookies, cookie dough or brownies, I dare you to try this recipe.
You may never go back to ordinary chocolate chip recipes again!
A note on the cookie dough element of this dessert: raw flour of any kind is not safe to eat unless it’s been cooked to 165F, so I’ve given instructions below on how to cook it before adding to the mixture to make the cookie dough. You can do this in the oven or the microwave. It only takes a few minutes, but it’s a step that should definitely be taken to prevent food-borne illness.
Now, go forth and eat all the cookie dough brownies you like! If you try this recipe and love it, please leave a 5 star review and any comments or recipe notes!
Gluten Free Chocolate Chip Cookie Dough Brownies
Gluten Free Chocolate Chip Cookie Dough Brownies
What could be better than gluten free chocolate chip cookie dough-topped brownies, with melted chocolate on top?
Ingredients
brownie ingredients:
- 7 oz. semisweet chocolate, chopped (Enjoy Life® Foods Chocolate Chips)
- 8 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 1 cup brown sugar, packed
- 3 large eggs (or substitute)
- 2 tsp. pure vanilla extract
- 1 cup gfJules™ All-Purpose Gluten-Free Flour
- 2 Tbs. cocoa powder
- 1 tsp. sea salt
- 1 tsp. baking powder
cookie dough ingredients:
- 1/2 cup granulated cane sugar
- 1 cup brown sugar, packed
- 8 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 8 Tbs. shortening or coconut oil
- 1/4 cup milk, dairy or non-dairy
- 1 tsp. pure vanilla extract
- 1 3/4 cup gfJules™All-Purpose Gluten-Free Flour
- 3/4 tsp. sea salt
- 3/4 cup chocolate chips (Enjoy Life® Foods Chocolate Chips)
chocolate ingredients:
- 7 oz. semisweet chocolate chips (Enjoy Life® Foods Chocolate Chips)
- 1/4 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
Instructions
Preheat oven to 350 F (static) or 325 F (convection). Line the bottom and sides of a 9×13 baking pan with lightly oiled aluminum foil.
Prepare a double boiler or a pan seated on top of another with 1 inch of water in the bottom. Bring the water to a boil, then lower the heat and add the chocolate and butter for the brownies. Stir until melted and smooth. Remove from the heat and whisk in the brown sugar to dissolve. Stir in eggs and vanilla until incorporated.
In a separate bowl, whisk together dry ingredients for the brownies. Slowly stir into the melted chocolate mixture until fully mixed. Spread evenly into lined pan and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
The brownies should be thin, but still soft and the tops may be slightly crackled.
Remove to cool on a wire rack, then remove from the pan in foil after cooling 10 minutes.
Begin preparing the cookie dough while the brownies are cooking.
Evenly spread the gfJules Flour out on a parchment lined sheet pan. Bake in preheated oven for 5 minutes to kill any bacteria present in uncooked flour (it needs to reach 165°F). Remove from oven and allow to fully cool, then whisk together with salt. Set aside.
In a large mixing bowl, cream sugars, butter and shortening until fluffy. Mix in milk and vanilla extract. Slowly add flour /salt mix until fully incorporated. Stir in chocolate chips. Cover and refrigerate until ready to add.
Once the brownies have cooled, remove from foil and place on a platter or tray. Spread the cookie dough evenly across the top of the brownie layer. If it is particularly hot in your kitchen, refrigerate while preparing the chocolate topping.
In a small double boiler or a microwave-safe bowl, stir together and slowly melt chocolate and butter until smooth. Spread thinly over top of the cookie dough layer.
Allow the chocolate to set at room temperature or in the refrigerator if necessary.
Once set, cut into squares and serve — preferably to others, lest you eat the whole pan yourself.
Makes 50-60 Cookie Dough Brownies, depending on the size of the squares.
I hope you love this recipe as much as we do!
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Based on 6 Review(s)
Meant in pan not pay in previous comment – spell check would not have caught that.
Cook both together layered.
See, AI isn’t good for everything! LOL
~jules
Seems like it would be better with cooked cookie dough. Why not put the cookie dough on top of brownies in pay then cook both together? I may try that.
You could totally do that, Terri – the texture will obviously be different though. Let me know how it turns out for you!
~jules
I was looking for just a simple brownie recipe and stumbled onto the Chocolate Chip Cookie Dough Brownie page. Wow, these are good! They are super rich, so one recipe will go a long way, as you can cut them smaller to feed a crowd. So yummy!
Smaller?? Are you saying you can’t handle the richness, Tim? LOL Totally teasing you, of course. Yes, these gluten free chocolate chip cookie dough brownies are so many layers of deliciousness that a little goes a long way … unless you’re feeding kids. Kids will finish off a whole plate and never look back. Glad you loved the recipe, though!!!
~jules
Hi there! I made these last week and just wanted to say that I followed the recipe exactly and they were absolutely PERFECT!! So delicious. I already can’t wait to make them again!!
So happy you made them, Samantha! It’s such a fun recipe! I really appreciate that you took the time to let me know how well it turned out!
~jules
I made these when you first published the recipe. They were all finished so fast by the non-GF kids. I had to put some away quickly for my GF granddaughter. Delicious!!
Thanks
I can’t wait to make it again
Marcy
YAY! That’s wonderful to hear, Marcy! It’s always a great recipe if the non-GF kiddos want to eat it too! Thanks so much for letting me know. Smart cookie you are to hide some for the girl who needs the GF!!!
~jules
Holy Cow! These are so delicious. I made them tonight as my dinner guest sat and watched me. It was a hair more involved for a ‘quick’ last minute dessert. So I decided not to cook the brownie part first. I made the chocolate chip batter first so it could chill. Then completed the brownie mixing. I really didn’t have time to do all the steps so I decided to drop spoonfuls of the cookie batter on top of the brownie batter covering most of the brownie and using all the dough. I baked it @ 350 for 40 minutes. They turned out amazingly. It was just what I was craving! I didn’t make the chocolate topping. It really didn’t need it. We ate them warm about 15 minutes after coming out of the often. Yum Yum. The only thing I may do differently is use a little less butter in the cookie dough (maybe 1/4-1/2 less. But nonetheless, INCREDIBLE! Thanks Jules for creating such a mouth watering treat.
Oh my gosh, Christina, that sounds brilliant! I love the work-around you did so the recipe took a bit less time to make. I bet it was absolutely divine!!!
~jules
I like your idea of baking the two layers together. I want to try them, but just can’t do the raw cookie dough thing, although I know it’s immensely popular!
OH MY! What a triple threat. These look divine!
Thanks Megan, it’s a doozy (but in a good way!) 🙂
~jules
These cookies were delicious. I am grateful for your devoting your time and effort to bringing samples of the fantastic Grandma’s Banana Bread, wonderful French bread (and sharing your recipes on this site), and speaking about many celiac issues at the Annapolis Celiac mtg. on Sept. 13th; and answering questions. Your son and daughter were amazing in their obvious support of you. As a relatively new member, I was impressed with your generosity in volunterring your time to help us floundering celiacs learn how to deal with this devastating disease, after years of suffering from being starved of the foods we loved all our lives, until celiac disease took all of the joy out of eating.
Do these cookie dough brownies freeze well? I’d like to make a batch and take them to our beach condo for next week f
Hi Susan, I haven’t tried to freeze these yet (they didn’t stick around long enough!), but I’d give it a shot! I bet they would hold up well. Let me know if you try it!
~jules
I have your cookie mix in the closet. How do I sub it for the flour?
Hi Jeanette, I’m sorry I didn’t see your question earlier! Don’t know how it snuck by me! If you are using my old company’s cookie mix, use it in place of the dry ingredients for the cookie dough, but only use 6 Tbs. butter and 6 Tbs. shortening. Let me know how it turns out for you!
~jules
Hi Jules – love your flour! My son recently had to go egg free…how would you go about substituting the eggs in this receipe.
Thank you,
Karen
Hi Karen, thanks so much! Always glad to hear when people are enjoying my flour and putting it to good use!
As for egg-free, luckily the cookie dough and chocolate portions of this dessert are already egg-free! Brownies can be difficult without eggs, but in this version, I think I’d give it a try by subbing in egg-free mayo or sour cream for the eggs (1/4 cup per egg). The consistency will be different, but in this recipe, it might work out just fine. Let me know how it goes!
~jules
Do you have any idea if using regular flour would yield a greatly different result?
I’d like to try these, but I don’t usually keep any gf flour around because I don’t personally have any need to make gf foods.
Hi Josh, the nice thing about my gfJules GF All-Purpose Flour is that it does behave much like regular wheat-based all-purpose flour, so I’d say give it a shot with your regular flour. Enjoy!
~jules
These do look sinful…and so delicious!
Here’s a question–it seems kind of basic, but I’ve been curious about it for a long while, and I hope you can answer it:
You split between butter and shortening. I don’t understand why. When I bake chocolate chip cookies (using your *fabulous* flour blend!!!), I just use butter. To me and my family, there is no objection to using only butter. If there’s a good reason–and I know there could be–I’m open to exploring this new baking option.
Hi Toni – so glad you’re loving my flour and homemade GF chocolate chip cookies! If you are using all butter and loving it, don’t change a thing! I find with many cookie recipes that all butter is too much moisture, and by splitting the fats between butter and shortening, there is more body to the cookie and less spread. But as I said, don’t mess with a good thing if you’re happy with your cookies!!!
~jules