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Brookies (Cookie Brownie Bars)

Brookies (Cookie Brownie Bars)

on Jul 27 2026
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    A brookie is what happens when you refuse to choose between a brownie and a chocolate chip cookie. A fudgy brownie base, a chewy cookie layer baked right on top, and a cross-section that stops people mid-conversation. Ours is built on two Pamela's staples: the Chocolate Brownie Mix handles the bottom layer, chocolate chunks already included, and the 1:1 All-Purpose Flour makes a proper from-scratch cookie dough for the top. It bakes in one pan, feeds a crowd, and finishes with a sprinkle of flaky salt. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Why you'll love these Brookies

    Two desserts in one bar, and nobody has to pick.
    Half the work is done for you by the Brownie Mix, which already has the cocoa, sugar, and chocolate chunks.
    A properly chewy cookie layer, made from scratch with our 1:1 All-Purpose Flour.
    One 9x13 pan, so it is a genuine crowd recipe for parties and potlucks.
    No special binders. Our flour is already bound with guar gum, so there is no xanthan gum to add.

    Is there a gluten-free brookie mix?

    Not that we know of, and you do not need one. A brookie is two layers, and the Brownie Mix takes care of the harder one, since it already contains the cocoa, sugar, leavening, and chocolate chunks. All you add is oil, an egg, and water. The cookie layer is a simple from-scratch dough built on our 1:1 All-Purpose Flour, and it comes together in about five minutes. One bag of each, and you have a pan of brookies.

    NOTE: IMAGE ALT TEXT: Gluten-free brookies cut to show the fudgy brownie base and chocolate chip cookie top

    Prep Time 20 minutes
    Cook Time 30 to 35 minutes
    Total Time about 1 hour 10 minutes
    Yield one 9x13 pan, about 24 bars
    Serving Size 1 bar

    Ingredients

    Chocolate chip cookie layer

    • 3/4 cup (170 g) butter, divided
    • 3/4 cup (160 g) packed brown sugar
    • 1/2 cup (100 g) granulated sugar
    • 1 large egg plus 1 large egg yolk
    • 1 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 1/2 tsp kosher salt
    • 1 3/4 cups (245 g) Pamela's Gluten-Free 1:1 All-Purpose Flour
    • 1 1/2 cups semi-sweet chocolate chips, divided

    Brownie layer

    • 1 bag (16 oz) Pamela's Gluten-Free Chocolate Brownie Mix
    • 1/2 cup oil
    • 1 large egg
    • 1/4 cup water

    To finish

    • Flaky salt, for sprinkling
    Shop Gluten-Free Chocolate Brownie Mix, 16 oz.

    Directions

    1. Make the cookie dough first. Put 1/2 cup of the butter in a medium bowl and microwave until melted. Cut the remaining 1/4 cup into small pieces and whisk it into the hot butter until fully melted. This brings the temperature down, which is what you want.
    2. Whisk in both sugars until evenly combined, then whisk in the egg, egg yolk, and vanilla for 1 to 2 minutes, until the mixture lightens in color.
    3. Whisk in the baking powder and salt.
    4. Using a rubber spatula, fold in the 1:1 All-Purpose Flour. While a few streaks of dry flour still show, add 1 cup of the chocolate chips and stir until just combined. Do not overmix. Cover and refrigerate while you make the brownie layer.
    5. Make the brownie layer. Line a metal 9x13-inch pan with parchment and spray lightly. Combine the Brownie Mix, oil, egg, and water in a large bowl and mix gently with a fork until just combined. Do not over mix. The batter will still be thick, which is correct.
    6. Spread the brownie batter evenly in the pan and refrigerate for 20 minutes. Preheat the oven to 350 degrees F while it chills.
    7. Scoop portions of the chilled cookie dough, flatten each between your palms, and lay the pieces over the brownie layer, using any remaining dough to fill the gaps until the brownie is covered. Scatter the remaining 1/2 cup of chocolate chips over the top and press them in gently.
    8. Bake for 30 to 35 minutes, until evenly puffed and lightly golden on top. Start checking at 28 minutes.
    9. Cool for 15 minutes, sprinkle with flaky salt, and slice. For very clean edges, cool completely and lift the slab out on the parchment before cutting.
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    Recipe Tips & Notes

    Do not skip the 20-minute chill. It firms the brownie batter so the cookie dough sits on top instead of sinking through it. This one step is what keeps the two layers distinct.

    To keep them gluten-free: Pamela's Gluten-Free Chocolate Brownie Mix and 1:1 All-Purpose Flour are both GFCO-certified. Choose gluten-free chocolate chips too, since not all brands are.

    Credit line for the page: Adapted from Erin Collins at Meaningful Eats, whose layering and chilling method this recipe is built on.

    How to get clean slices

    A brookie is two textures setting at different rates, so cutting warm drags the fudgy brownie and cracks the cookie top. Fifteen minutes is enough to slice and serve warm, which is lovely. For sharp, photogenic edges, cool completely, lift the whole slab out using the parchment, and cut it on a board with a long sharp knife wiped clean between cuts.

    The best gluten-free flour for a chewy cookie layer

    The cookie layer is where the flour choice shows. A one-to-one blend built on rice flours and starches gives you the chew and spread a chocolate chip cookie needs, which is exactly what you want sitting on a fudgy brownie. Pamela's 1:1 All-Purpose Flour swaps cup for cup with wheat flour, and because it is already bound with guar gum, you do not add xanthan gum or any other binder.

    Variations

    • With almond flour: the original version of this cookie layer uses 1/4 cup of almond flour in place of some of the blend, which adds a little extra tenderness. Swap 1/4 cup of the 1:1 All-Purpose Flour for almond flour if you like. The recipe as written above is the nut-free version.
    • Espresso brownie layer: whisk 1/2 teaspoon of espresso powder into the brownie batter. It does not taste of coffee, it makes the chocolate taste more like chocolate.
    • Peanut butter swirl: dot 1/3 cup of warmed peanut butter over the brownie layer before the cookie dough goes on and swirl it lightly.
    • S'mores brookies: scatter mini marshmallows over the cookie layer for the last five minutes of baking.
    • Thicker, more balanced bars: bake in a 9-inch square pan with the cookie layer scaled to two-thirds, as set out in the pan section. This matches the density the Brownie Mix is formulated for and gives a taller bar with a beefier brownie base.
    • Brookie sundae: warm a bar for 15 seconds and top with vanilla ice cream.

    Make ahead & storage

    • Best served within a day or two of baking, while both layers are at their peak.
    • Cool completely and store in an airtight container at room temperature for up to 3 days.
    • Freeze cut bars in a freezer-safe container or bag for up to 3 months, and thaw at room temperature for 30 to 60 minutes.

    Gluten-Free Chocolate Brownie Mix, 16 oz.

    Featured Product

    $11.49

    View full details
    Pack Size

    Pamela’s Chocolate Brownie Mix creates rich, fudgy gluten-free brownies with added chocolate chunks. Versatile and incredibly easy to make, this mix can also be used to make chocolate waffles and decadent cookies. Sweetened with honey and molasses!

    Honey, Brown Rice Flour, White Rice Flour, Cocoa Powder, Organic Chocolate Chunks* (Organic Evaporated Cane Sugar, Organic Cocoa Paste, Organic Cocoa Butter, No-GMO Soy Lecithin/Emulsifier, Organic Vanilla), Tapioca Starch, Sweet Rice Flour, Potato Starch, Sea Salt, Gluten-Free Flavors, Xanthan Gum, Baking Soda.

    *Chunks may contain traces of milk protein.

    Contains soy and may contain traces of milk.

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, and Eggs.

    We've Got Answers

    A brookie is a bar dessert with a brownie layer on the bottom and a chocolate chip cookie layer baked on top, so you get both in one bite. It is sometimes called a cookie brownie or a brownie cookie bar.

    Not that we have found, and you do not need one. Pamela's Gluten-Free Chocolate Brownie Mix handles the brownie layer, chocolate chunks included, and the cookie layer is a quick from-scratch dough made with our 1:1 All-Purpose Flour.

    Chilling firms the brownie batter so the cookie dough rests on top instead of sinking into it. Twenty minutes in the refrigerator, while the oven preheats, is what keeps the two layers distinct in the finished bar.

    A one-to-one blend built on rice flours and starches, which gives the chew and spread a chocolate chip cookie needs. Pamela's 1:1 All-Purpose Flour swaps cup for cup with wheat flour and is bound with guar gum, so no xanthan gum is needed.

    Yes. They are best within a day or two of baking. Store in an airtight container at room temperature for up to 3 days, or freeze cut bars for up to 3 months and thaw at room temperature.

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