My brookie bar recipe contains a layer of cookie dough on the bottom, a Free From Oreo layer in the middle and a gooey fudge brownie topping. They are honestly delicious, you would never know they are gluten & dairy free!
I use a standard 20cm square baking tray to make my brookie bars, you can purchase one by clicking here. If you do make them I’d love to see, don’t forget to tag me in your photos over on social media!
110gdairy free butter (I use the Stork 'Perfect to baking' Gold packet)
100glight brown sugar
220ggluten free self raising flour
100gdairy free chocolate chips
For the brownie layer
50gcocoa powder(ensure it's dairy free)
125gdairy free butter
80ggluten free self raising flour
100gdairy free chocolate
For the oreo layer
1packetof Free From oreos
For the cookie layer
Preheat your oven to 180°C and grease and line a 20cm square baking tray.
Add your dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk with an electric whisk until light and fluffy.
Add your egg and continue to whisk. Add your vanilla extract and whisk again.
Add your self raising flour, cornflour and sea salt and mix well. Fold your dairy free chocolate chips into the mixture.
Transfer the mixture to your prepared baking tray, ensuring it's pressed into all the corners. Place in the fridge whilst you make the brownie layer.
For the brownie layer
Add your cocoa powder, dairy free butter and caster sugar to a saucepan and gently heat on the hob until it forms a chocolatey liquid mixture. Stir continuously so it doesn’t burn.
Leave to cool for a few minutes while you beat your eggs in a separate bowl. Gradually add the beaten eggs to the chocolate mixture and stir well.
Next, add your gluten free self raising flour to the mixture and stir until fully combined. Stir through your chunks of chocolate. Place to one side.
Remove your cookie dough layer from the fridge and press your oreos into the top of the dough.
Pour the brownie mixture on top of the cookie dough and oreos.
Bake in the oven for around 30-35 minutes (30 minutes for a more fudgy/gooey brownie and 35 minutes for a slightly more cakey brownie).
Remove from the oven and leave to cool completely before cutting into squares. I prefer to pop them in the fridge for a couple of hours before cutting and eating. Enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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