Gluten Free Nutella Brookies Recipe - WhitneyBond.com (2024)

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

Nutella Chocolate Chip Cookie Dough + Nutella Brownie Batter = My Idea Of Heaven!

If you aren’t familiar with brookies, let me introduce you. Brownie + cookie = brookie.

A fun word to say and a delicious dessert to eat!

I created these the first time with traditional flour, then the next time with Premium Gold Gluten Free Flour.

The great thing about Premium Gold Flour is that it’s a one-to-one substitute for traditional flour, so I made the recipe exactly how I did the first time, just subbing in the GF flour, and the result was a perfect gluten free treat!

Gluten Free Nutella Brookies Ingredients

• Gluten Free Nutella Chocolate Chip Cookie Dough

  • 2 cups Premium Gold Gluten Free Flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ¾ cup butter (melted)
  • 1 cup brown sugar
  • ½cup granulated sugar
  • 1 tbsp vanilla
  • 1 egg
  • 1 egg yolk
  • 12 oz chocolate chips
  • ¼ cup Nutella

• Gluten Free Nutella Brownie Batter

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

Preheat the oven to 325°F.

Preparethe cookie dough by combining the flour, salt and baking powder in a mixing bowl.

In a separate mixing bowl, combine the melted butter and sugars.

Blend well then beat in the eggs and vanilla.

Next, add the flour mixture.

Hand mix in the chocolate chips and nutella.

Place the cookie dough in the refrigerator to chill while preparing the brownie batter.

To prepare the brownie batter, cream thebutter and sugar together in a large bowl.

Add the vanilla and eggs, and combine.

Mix the cocoa, flour, baking soda and salt together in a separate bowl.

Add the cocoa flour mixture to the butter sugar mixture and blend well. Swirl the Nutella into the brownie batter.

Spread the brownie batter into a 9 x 13 baking dishsprayed with cooking spray.

Remove the cookie dough from the refrigerator and spread on top.

Place in the oven to bake for 40-45 minutes.

As you can imagine, when these babies come right out of the oven, they’re chocolatey-chewy-gooey-mind-blowingly-amazing!

After the dozensof requests I received from friends wanting to try these afterposting a picture of them on Facebook & Instagram, I definitely need to add them tomy Superbowl menu!

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originally published January 14, 2015 — last updated May 21, 2020 3 Comments

Posted in: Dessert, Gluten Free Recipes, Method, Recipes, Valentines Day Recipes, Vegetarian Recipes, WB Favorites