Craving a dessert that's both soft and crunchy? Discover our gluten-free brookie recipe , a perfect marriage of the moistness of a chocolate brownie and the crispness of a chocolate chip cookie. Easy to make, this dessert will delight both young and old. Thanks to a balanced blend of rice flour and almond flour, the texture remains irresistible, even without gluten. Ideal for an indulgent afternoon treat, this brookie can also be customized to your liking: add walnuts or hazelnuts for even more crunch. Follow our step-by-step recipe and enjoy this easy, foolproof dessert!
Ingredients
For the Brownie layer
For the cookie layer
Preparation
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Prepare the brownie batter
- Preheat the oven to 180°C and use a silicone mold or line a square mold (20 cm by 20 cm) with baking paper.
- Melt the chocolate with the butter in a double boiler or in the microwave, in 30-second intervals.
- Add the sugar and mix well. Incorporate the eggs one at a time.
- Add the rice flour, almond flour and salt. Mix.
- Pour the batter into the mold and smooth the surface.
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Prepare the cookie dough
- Mix together the flour, almond flour, yeast and salt.
- In another bowl or using a food processor, beat the softened butter with the sugar until creamy.
- Incorporate the egg, then the dry ingredients. Mix well.
- Add the chocolate chips.
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Assembly and cooking
- Spread the cookie dough in small mounds over the brownie base.
- Bake for 25-30 minutes at 180°C. The top should be golden brown but the inside soft.
- Allow to cool before cutting into squares.
- Enjoy!
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