Gluten-free Brookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the brownie layer:</strong></li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">100g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">65g gluten-free flour blend</li><li class="ingredients-single-item">20g unsweetened cocoa powder</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">¼ tsp xanthan gum (omit if your flour blend contains it)</li><li class="ingredients-single-item"><strong>For the cookie layer:</strong></li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180g gluten-free flour blend</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp xanthan gum (omit if your flour blend contains it)</li><li class="ingredients-single-item">150g chocolate chips</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm × 23cm (9-inch × 9-inch) square baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium heatproof bowl</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your 23cm square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brookies out later. Lightly grease the parchment and sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the brownie layer, place butter and chopped dark chocolate in a medium heatproof bowl. Melt together using either a microwave (in 30-second intervals, stirring between each) or over a pan of simmering water. Be careful not to overheat as chocolate can burn easily. Stir until completely smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add granulated sugar to the warm chocolate mixture and whisk until combined. The warmth helps dissolve some of the sugar, creating a smoother texture. Let cool slightly (about 5 minutes) so it won't cook the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time to the chocolate mixture, whisking well after each addition until fully incorporated. The mixture should become glossy and smooth. Stir in vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the gluten-free flour, cocoa powder, salt, and xanthan gum (if using). Sift these dry ingredients into the chocolate mixture to prevent any lumps. Fold gently until just combined - overmixing can make your brownies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the brownie batter into your prepared pan, spreading it into an even layer. Set aside while preparing the cookie dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cookie layer, use a stand mixer or electric hand mixer to cream the softened butter with both sugars until light and fluffy, about 3-4 minutes. This extensive creaming incorporates air into the dough, creating that classic cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In another bowl, whisk together the gluten-free flour, baking soda, salt, and xanthan gum (if using). Add this dry mixture to the butter mixture and mix on low speed until just combined. Be careful not to overmix.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fold in the chocolate chips by hand using a spatula. The dough will be slightly thicker than regular cookie dough due to the gluten-free flour properties.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Dollop spoonfuls of cookie dough evenly over the brownie batter. Don't worry about covering completely - as the cookie dough bakes, it will spread. The charm of brookies is in their marbled, uneven appearance showing both cookie and brownie textures.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 24-28 minutes. The brookies are done when the cookie part is golden brown at the edges and slightly soft in the center, and a toothpick inserted comes out with a few moist crumbs (not wet batter). Gluten-free baked goods can overbake quickly, so start checking at 22 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the brookies to cool in the pan for at least 30 minutes - this cooling time is crucial for the texture to set properly. Then use the parchment paper overhang to lift them out onto a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once completely cooled (at least 1 hour), cut into 16 squares. For cleanest cuts, use a sharp knife wiped clean between cuts and dipped in hot water as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store your gluten-free brookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If freezing, place parchment paper between layers to prevent sticking.</li></ol>