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    Home » COOKIES, BROWNIES, AND BARS

    Gluten-Free Fudgy Chocolate Brownie Cookies

    Published: Jul 6, 2022 by Rebecca Taig · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Pin Recipe Print Recipe

    Gluten-Free Brownie Cookies - A rich and decadent gluten-free chocolate cookie, with a crackly shiny top and soft fudgy center. Made in less than 30 minutes!

    There are four gluten-free chocolate brownie cookies stack on top of one another on a silver platter with parchment paper, and a bite is taken out of the top cookie. Behind the cookies is a tall glass of milk.

    There are brownies, and there are cookies, but nothing trumps these irresistible, super fudgy, crinkly, chocolate brownie cookies aka (brookies)! They are the best of both worlds, truly the perfect chocolate indulgence for any occasion.

    If you're a chocolate lover check out my other famous gluten-free cookies, chocolate mint cookies, and double chocolate chip cookies.

    An aerial view of chocolate brownie cookies lying flat, with texture sea salt scattered across their shiny crackly tops.
    Jump to:
    • Ingredients for Fudgy Chocolate Brownie Cookies
    • Instructions
    • Frequently Asked Questions
    • Tips for the Best Gluten-Free Brownie Cookies
    • Recipe

    Ingredients for Fudgy Chocolate Brownie Cookies

    Overhead shot of all of the ingredients to make gluten-free chocolate brownie cookies.
    • Gluten-Free Flour: I use Bob Mills 1 to 1 gluten-free flour. It's a high-quality blend that can be used in almost any recipe. Not all gluten-free flour weighs the same so make sure the measure carefully. 1 cup of this flour equals 136 grams.
    • Dutch Processed Cocoa: For best results, I recommend using a high-quality cocoa powder such as Ghiradelli's Unsweetened Dutch Processed Cocoa Powder. It gives both rich color and flavor.
    • Bittersweet Chocolate: In addition to the cocoa, you'll also need a high-quality bittersweet or dark chocolate. The higher percentage of chocolate combined with butter gives a rich fudgy brownie-like flavor. I recommend finding chocolate at least 60% or higher. Semi-sweet or milk chocolate is not recommended, as it will make the cookies too sweet. You can use baking bars or chocolate chips.
    • Butter: You will need melted butter to give these cookies that fudgy texture. For a dairy-free option, try Earth Balance Baking Sticks.
    • Brown Sugar & White Sugar: The extra brown sugar provides moisture and flavor to the cookies, while the addition of white sugar helps provide chewiness.
    • Eggs: Room temperature eggs are the binding agent in this recipe, and when whisked and combined with the sugars for at least 7 minutes, help create those crackly shiny tops.
    • Vanilla Extract: Vanilla extract pairs lovely with chocolate.
    • Salt: Salt is a key ingredient in baked goods. It balances the flavors and enhances the sweetness.
    • Baking Powder: Just a small amount of baking powder gives these cookies a tiny bit of height while keeping a chewy fudgy texture.
    • Flaky Sea Salt: For a gourmet-looking cookie, add a touch of flaky sea salt, right out of the oven.

    Instructions

    Overhead shot of two large eggs, dark brown sugar and white sugar in a silver mixing bowl.

    Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Set them aside.

    In a stand mixer with a whisk attachment, combine the eggs and both sugars.

    In a large silver mixing bowl is whipped eggs and sugar.

    Beat on high speed for 7 minutes.

    The mixture will be thick and have a pale light brown color.

    A clear glass bowl of melted chocolate and butter.

    In a microwave-safe bowl, add the butter and finely chopped chocolate. Microwave for 30-second increments, stirring well between each interval, until the chocolate is completely smooth and melted.

    A silver mixing bowl with melted butter-chocolate mixture and egg-sugar mixture.

    Pour the melted chocolate and vanilla extract into the egg/sugar mixture.

    Mix on high speed until combined, about 30-45 seconds. Scrape down the sides.

    A silver bowl with a chocolate mixture and added flour.

    Add gluten-free flour, cocoa powder, salt, and baking powder to the bowl. Mix until just combined, then turn off the mixture.

    A silver mixing bowl of gluten-free chocolate brownie cookie dough.

    Using a spatula, scrape the bottom of the bowl to fold in any remaining flour bits.

    The dough will be glossy and soft, similar to brownie batter.

    Silver baking tray lined with white parchment paper with 6 mounds of chocolate dough.

    To get the distinct glossy crackly tops, do not let the dough sit!

    As soon as the dough is mixed, use a large #20 cookie scoop (around 3 tablespoons) to scoop the cookies onto the prepared sheets, placing them about two inches apart.

    Bake one tray at a time for 8-10 minutes, or until the edges are set, but the center is still gooey.

    A finished product of 6 chocolate brownie cookies on a silver baking tray, lined with parchment paper. There's a visible hand with a glass over the top of one cookie, moving in a circular motion to create perfect roundness.

    Remove the cookies from the oven and sprinkle with flaky sea salt. The cookies should have a beautiful crinkle top fudge brownie texture, and be slightly domed.

    To achieve perfect round cookies, place a large cookie-cutter or glass cup slightly bigger than the cookies over the top of the cookies, and carefully swirl in a circular motion until they form a perfect circle. 

    Let the cookies sit on the baking tray for 5 minutes before transferring them to a wire rack to finish cooling. 

    Chocolate brownie cookies on white parchment paper with flaky sea salt on top.

    Frequently Asked Questions

    How to create a fudgy brownie cookie with a shiny crackly top?

    To get that perfect fudgy brownie-like texture, you'll want to beat the eggs and sugars for at least 7 minutes. Once the dough is made, work quickly to get them in the oven. The longer you wait, the less glossy the cookies will be.

    Can I make this brownie cookie dough in advance?

    This is one of those cookie recipes that is NOT recommended to make in advance. The cookies will not spread and will lose their crackly glossy tops.

    Can I make this recipe vegan?

    Unfortunately, a big part of the success of this recipe is whipping the eggs, therefore egg-free substitutions will not work.

    How to store gluten-free chocolate brownie cookies?

    These cookies can be stored in an airtight container at room temperature for 1-2 days before they lose their luster, or freeze for up to 1 month.

    Six large chocolate brownie cookies on a silver platter with white parchment paper, next to two glasses of cold milk. Across from the silver tray in a small white bowl of dark chocolate chips.

    Tips for the Best Gluten-Free Brownie Cookies

    • Work Quickly: A key step in achieving those shiny crackly tops is to get them in the oven as soon as possible once the batter is made. The dough is not recommended to make in advance. That's right, no chill time. Hurray!
    • Beat the sugar and eggs for 7 minutes: On high speed, beating the sugars and eggs together will create that perfect fudgy chewy texture. Set a timer!
    • Use high-quality chocolate: You will need a combination of real chocolate and cocoa, and higher-quality chocolate will help produce the best flavor.
    • Do NOT overbake the cookies: Chocolate cookies tend to dry out much quicker. In order to get the brownie-like texture, you'll want to take them out of the oven once the edges are set and while the centers are still gooey, between 8-10 minutes. I pull them out right at the 9-minute mark. The cookies will continue to slightly cook as they cool on the baking sheet.

    Recipe

    Gluten-Free Fudgy Chocolate Brownie Cookies

    Recipe Author : Rebecca Taig
    Diet :Gluten Free
    Gluten-Free Chocolate Brownie Cookies - A rich and decadent chocolate cookie, with a crackly shiny top and soft fudgy center. Made in less than 30 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Servings 12 cookies
    Calories 284 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 8 ounces bittersweet chocolate, chopped
    • 8 tablespoons unsalted butter
    • 2 large eggs, room temperature
    • ¾ cup brown sugar, packed
    • ¼ cup white sugar
    • 1 teaspoon vanilla extract
    • ⅔ cup (85 grams) gluten-free flour
    • ¼ cup (25 grams) unsweetened, dutch processed cocoa powder
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • 2 teaspoons espresso powder, optional

    Instructions
     

    • Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
    • In a stand mixer with a whisk attachment, combine the eggs and both sugars. Beat on high speed for 7 minutes (set a timer) until the sugar dissolves. The mixture will be thick and fluffy and pale light brown in color.
    • In a microwave-safe bowl, combine the butter and finely chopped chocolate. Microwave in 30-second increments, stirring well between each increment, until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.
    • Once the eggs and sugars have been fully mixed for 7 minutes, add the vanilla extract to the bowl, then slowly pour in the melted butter-chocolate mixture. Mix on high speed until combined, about 30-45 seconds. Scrape down the sides.
    • Add the gluten-free flour, cocoa powder, salt, and baking powder. Mix until just combined, then turn off the mixture. Using a spatula, scrape the bottom of the bowl to fold in any remaining flour bits. The dough will be glossy and soft, similar to brownie batter
    • To get the distinct glossy crackly tops, do not let the dough sit! As soon as the dough is mixed, use a large #20 cookie scoop (around 3 tablespoons) to scoop the cookies onto the prepared sheets, placing them about two inches apart.
    • Bake one tray at a time for 8-10 minutes, or until the edges are set, but the center is still gooey. Remove the cookies from the oven and sprinkle with flaky sea salt. The cookies should have a beautiful crinkle top and be slightly domed.
      To achieve perfect round cookies, place a large cookie-cutter or glass cup slightly bigger than the cookies over the top of the cookies, and carefully swirl in a circular motion until they form a perfect circle. Cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to finish cooling. 

    Notes

    Measure with a food scale: Baking in grams is more accurate and will yield better results. However, if you do not own a food scale:
    8 ounces of chocolate: 1 ⅓ cup. 
    Gluten-Free Flour: ⅔ cup (85 grams), not packed. 
    Cocoa Powder: ¼ cup (25 grams), not packed. 
    Use a #20 large cookie scoop, 3 tablespoons: If using a smaller scoop, adjust the time by 1-2 minutes (7-9 minutes total).

    Nutrition

    Calories: 284kcalCarbohydrates: 34gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 68mgPotassium: 184mgFiber: 3gSugar: 25gVitamin A: 288IUCalcium: 44mgIron: 2mg
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