Indulge in the ultimate dessert fusion with our irresistible Gluten Free Nutella Brookies recipe! Layers of rich, fudgy Gluten Free Nutella Brownie Batter topped with decadent Gluten Free Nutella Chocolate Chip Cookie Dough, baked to golden perfection. Prepare for a chocolate hazelnut explosion that’s completely gluten-free and utterly divine.

Gluten Free Nutella Brookies: A Divine Dessert Mashup

Prepare your taste buds for an extraordinary culinary experience! Imagine the chewy, comforting goodness of a chocolate chip cookie, perfectly blended with the rich, fudgy delight of a brownie. Now, infuse that irresistible combination with the creamy, dreamy flavor of Nutella, and make it entirely gluten-free. This isn’t just a dessert; it’s a celebration—a “brookie,” to be precise. And when we add Nutella, it transforms into an experience that’s truly out of this world.

Our Gluten Free Nutella Brookies recipe takes this concept to a new level of decadence. We’re talking about a luscious layer of gluten-free Nutella brownie batter, generously crowned with a thick, chewy layer of gluten-free Nutella chocolate chip cookie dough. Each bite is a symphony of textures and flavors, from the crisp edges to the gooey, chocolatey center, all harmonized by that signature hazelnut spread. If you’re searching for a show-stopping gluten-free dessert that will impress everyone, look no further.

The Magic of Brookies: Brownie Meets Cookie Perfection

If the term “brookies” is new to you, allow me to make the delicious introduction. It’s simply the ingenious portmanteau of “brownie” and “cookie,” resulting in a single dessert bar that offers the best of both worlds. Why choose between a brownie and a cookie when you can have both in one glorious bite? This creation embodies pure dessert innovation, delivering a dual-textured treat that satisfies every craving. It’s a fun word to say and an even more delightful dessert to eat!

My first adventure in creating these magnificent bars used traditional flour, but I quickly discovered the magic of Premium Gold Gluten Free Flour. This particular gluten-free blend is a game-changer because it acts as a one-to-one substitute for conventional flour. This means you don’t need to adjust liquid ratios or add extra binders; simply swap it in, and the results are consistently fantastic. The beauty of this recipe lies in its simplicity and adaptability, ensuring a perfect gluten-free treat every single time without compromising on taste or texture.

Key Ingredients for Your Decadent Gluten-Free Nutella Brookies

Crafting these heavenly brookies begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need to create this amazing dessert:

• Premium Gold Gluten Free Flour: The star of our gluten-free baking, ensuring a tender crumb in both layers.
• Salt: Essential for balancing sweetness and enhancing the chocolate flavors.
• Baking powder: Provides lift and a delightful chewiness to the cookie dough.
• Unsalted butter: Allows you to control the overall saltiness of the recipe while adding richness.
• Brown sugar: Contributes moisture and a deep, molasses-like flavor to the cookie dough.
• Granulated sugar: For crisp edges and a balanced sweetness in both layers.
• Vanilla extract: A foundational flavor enhancer that brings warmth and depth.
• Eggs: Act as binders and contribute to the rich texture of both the cookie and brownie.
• Chocolate chips: Because what’s a chocolate chip cookie or brownie without them? We recommend good quality semi-sweet for the best flavor.
• Nutella: The star flavor! This hazelnut chocolate spread makes our brookies utterly irresistible.
• Cocoa powder: For that deep, intense chocolate flavor in the brownie layer.
• Baking soda: Used in the brownie batter to create a tender, cake-like texture.

Step-by-Step Instructions to Bake Irresistible Brookies

Follow these detailed steps to create your own batch of divine Gluten-Free Nutella Brookies. The process is straightforward, ensuring delicious results even for novice bakers. Get ready to layer, bake, and indulge!

1. Preheat Oven: Begin by preheating your oven to 325°F (160°C). Prepare a 9×13 inch baking dish by lightly spraying it with cooking spray.
2. Prepare Cookie Dough Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, salt, and baking powder. Set aside.
3. Combine Cookie Dough Wet Ingredients: In a separate large mixing bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Blend thoroughly until smooth.
4. Add Eggs and Vanilla to Cookie Dough: Beat in the egg and egg yolk, followed by the vanilla extract, mixing until well incorporated.
5. Integrate Dry and Wet Cookie Dough Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in Cookie Dough Flavorings: Gently fold in the chocolate chips and the ¼ cup of Nutella into the cookie dough mixture. Once combined, place the cookie dough in the refrigerator to chill while you prepare the brownie batter. Chilling helps the dough firm up and prevents it from spreading too much during baking.
7. Prepare Brownie Batter Dry Ingredients: In a clean mixing bowl, combine the cocoa powder, 1 cup of gluten-free flour, ½ teaspoon of salt, and ½ teaspoon of baking powder. Whisk to ensure all dry ingredients are evenly distributed.
8. Cream Brownie Batter Wet Ingredients: In a large mixing bowl, cream together the 1 cup of butter and 2 cups of sugar until light and fluffy.
9. Add Eggs and Vanilla to Brownie Batter: Beat in the 3 eggs one at a time, then mix in the 1 teaspoon of vanilla extract until fully combined.

10. Combine Dry and Wet Brownie Batter Ingredients: Slowly add the cocoa flour mixture to the creamed butter and sugar mixture, blending until just smooth. Avoid overmixing.
11. Swirl in Nutella to Brownie Batter: Gently swirl the 2 tablespoons of Nutella into the brownie batter. This will create beautiful hazelnut streaks and deepen the flavor.
12. Assemble the Brookies: Spread the prepared brownie batter evenly into the bottom of your 9×13 inch baking dish.
13. Layer Cookie Dough: Remove the chilled cookie dough from the refrigerator. Crumble or gently press the cookie dough evenly over the brownie batter, covering the entire surface.
14. Bake to Perfection: Place the baking dish in the preheated oven and bake for 40-45 minutes. The brookies are done when the edges are set and a toothpick inserted into the brownie portion (not the cookie dough portion) comes out with moist crumbs, but not wet batter. The cookie dough layer will still be soft and gooey.
15. Cool and Serve: Once baked, remove the brookies from the oven and allow them to cool completely on a wire rack before cutting into squares. This step is crucial for the brookies to set properly and achieve their best texture.

As you can imagine, when these Gluten Free Nutella Brookies come right out of the oven, they are an absolute marvel – chocolatey, chewy, gooey, and mind-blowingly amazing! The warm, melted Nutella and chocolate chips create an intoxicating aroma that fills your kitchen. After receiving dozens of requests from friends eager to try these after a picture was posted on Instagram, it’s clear these are a crowd-pleaser. I definitely need to add them to my next party menu!

Tips for Baking the Best Gluten-Free Nutella Brookies

Achieving brookie perfection is easy with a few helpful hints. Whether you’re a seasoned baker or just starting, these tips will help ensure your Gluten Free Nutella Brookies turn out flawless every time:

• Do Not Overmix: Overmixing gluten-free flour can lead to dense, tough baked goods. Mix the dough and batter just until the ingredients are combined.
• Chill the Cookie Dough: Don’t skip the chilling step for the cookie dough. This helps it firm up, making it easier to spread over the brownie batter and preventing it from melting too quickly in the oven, ensuring a distinct cookie layer.
• Don’t Overbake: Brookies, like brownies, are best when slightly underbaked for that signature gooey center. Watch for set edges and a slight jiggle in the middle. A toothpick test in the brownie section should come out with moist crumbs, not liquid batter.
• Cool Completely: It’s tempting to cut into these warm, but patience is key! Allowing the brookies to cool completely on a wire rack helps them set, making for cleaner cuts and a better overall texture.
• Serving Suggestions: These brookies are incredible on their own, but for an extra special treat, serve them warm with a scoop of vanilla bean ice cream, a drizzle of extra Nutella, or a sprinkle of sea salt to enhance the chocolate flavors.
• Storage: Store leftover brookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months; simply thaw at room temperature or gently reheat.

Frequently Asked Questions (FAQ)

Here are some common questions about making Gluten Free Nutella Brookies:

Can I use a different brand of gluten-free flour?

While this recipe was developed with Premium Gold Gluten Free Flour (a 1:1 blend), other all-purpose gluten-free flour blends may work. However, results can vary as different blends have different compositions. If using another brand, ensure it contains xanthan gum or add ¼ teaspoon per cup of flour if it does not.

Can I make these dairy-free?

Yes, you can substitute the butter with a high-quality dairy-free butter alternative. Ensure your chocolate chips and Nutella are also dairy-free. Some Nutella brands contain dairy, so always check labels carefully.

How can I make these even more chocolatey?

Feel free to add different types of chocolate chips, such as dark chocolate chunks, white chocolate chips, or even chopped chocolate bars. A sprinkle of flaky sea salt on top before baking can also intensify the chocolate flavor.

Can I prepare the batter ahead of time?

The cookie dough can be made a day in advance and kept chilled in the refrigerator. The brownie batter is best made just before baking, but it can sit at room temperature for a short period while the oven preheats.

How do I know when the brookies are fully baked?

Look for the edges of the brookies to be set and slightly golden. A toothpick inserted into the brownie layer should come out with moist crumbs, but not wet batter. The cookie dough layer will remain softer than the brownie layer.

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Gluten Free Nutella Brookies

Gluten Free Nutella Chocolate Chip Cookie Dough is baked on top of Gluten Free Nutella Brownie Batter, for the ultimate gluten free brookies!

Servings:

12
large brookies

Prep Time:

20 minutes
mins

Cook Time:

40 minutes
mins

Total Time:

1 hour
hr

Author:

Whitney Bond

Course:
Dessert

Cuisine:
American

Diet:
Gluten Free

Ingredients

Gluten Free Nutella Chocolate Chip Cookie Dough

• 2
  cups
  Premium Gold Gluten Free Flour
• ½
  teaspoon
  salt
• ½
  teaspoon
  baking powder
• ¾
  cup
  butter,
  melted
• 1
  cup
  brown sugar
• ½
  cup
  granulated sugar
• 1
  tablespoon
  vanilla extract
• 1
  egg
• 1
  egg yolk
• 12
  ounces
  chocolate chips
• ¼
  cup
  Nutella

Gluten Free Nutella Brownie Batter

• 1
  cup
  butter
• 2
  cups
  sugar
• 1
  teaspoon
  vanilla extract
• 3
  eggs
• 1
  cup
  Premium Gold Gluten Free Flour
• 1
  cup
  cocoa
• ½
  teaspoon
  salt
• ½
  teaspoon
  baking powder
• 2
  tablespoons
  Nutella

Instructions

• Preheat the oven to 325°F (160°C).
• Prepare the cookie dough by combining the flour, salt and baking powder in a mixing bowl. Set aside.
• In a separate mixing bowl, combine the melted butter and sugars. Blend well.
• Beat in the egg and egg yolk, then the vanilla extract.
• Next, gradually add the flour mixture to the wet ingredients until just combined.
• Hand mix in the chocolate chips and ¼ cup of Nutella.
• Place the cookie dough in the refrigerator to chill while preparing the brownie batter.
• To prepare the brownie batter, cream the butter and sugar together in a large bowl until light and fluffy.
• Add the vanilla and eggs, and combine thoroughly.
• In a separate bowl, mix the cocoa, 1 cup of gluten-free flour, ½ teaspoon baking powder, and ½ teaspoon salt together.
• Add the cocoa flour mixture to the butter sugar mixture and blend well until just smooth.
• Swirl the 2 tablespoons of Nutella into the brownie batter.
• Spread the brownie batter evenly into a 9 x 13 baking dish sprayed with cooking spray.
• Remove the cookie dough from the refrigerator and spread evenly on top of the brownie batter.
• Place in the preheated oven to bake for 40-45 minutes, or until edges are set and a toothpick inserted into the brownie layer comes out with moist crumbs.

Nutrition Facts

Calories
824
kcal
(41%)



Carbohydrates
113
g
(38%)



Protein
8
g
(16%)



Fat
40
g
(62%)



Saturated Fat
25
g
(125%)



Cholesterol
146
mg
(49%)



Sodium
483
mg
(20%)



Potassium
254
mg
(7%)



Fiber
6
g
(24%)



Sugar
85
g
(94%)



Vitamin A
990
mg
(20%)



Vitamin C
0.2
mg



Calcium
127
mg
(13%)



Iron
3.5
mg
(19%)

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