Gluten-free Brookies With Almond Flour (chewy & Fudgy)

Brownie-meets-cookie bars with almond flour, big chocolate flavor, and zero gluten. Chewy edges, fudgy middles, low effort, high reward.

Two desserts walk into your kitchen and leave as your new signature flex. These brookies hit the exact sweet spot: glossy brownie swirls, studded cookie chunks, and that chewy-fudgy texture people won’t stop talking about. You’ll prep both layers in minutes, bake once, and become the hero of every potluck without breaking a sweat. Bonus: they’re gluten-free and so good that nobody will care. Ready to retire boring brownies for good?

What Makes This Recipe So Good

• Chewy edges + fudgy centers. The brownie layer uses cocoa + melted butter for fudginess, while the cookie layer brings chew and chocolate chip pockets.
• Almond flour that actually behaves. Fine almond flour creates a tender bite without that gritty, sandy texture. No weird gums required.
• Two quick batters, one pan. Make a brownie base and a cookie dough, then marble them together. It looks bakery-level, minus the drama.
• Gluten-free without compromise. Nothing “free-from” about the flavor. Almond flour, eggs, and chocolate do the heavy lifting.
• Flexible and forgiving. Dairy-free swaps? Easy. Add-ins? Absolutely. Pan size adjustments? Covered below.
• Make-ahead friendly. The texture actually improves after a short rest or overnight chill. Who doesn’t love better tomorrow?

Ingredients

For the Brownie Layer

• 1/2 cup (113 g) unsalted butter, melted (or refined coconut oil for dairy-free)
• 1 cup (200 g) granulated sugar (or coconut sugar for a deeper, caramel note)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (48 g) Dutch-process cocoa powder (natural cocoa also works)
• 3/4 cup (75 g) fine almond flour
• 2 tablespoons (16 g) tapioca starch (optional but recommended for extra chew)
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (85 g) chopped dark chocolate or chips

For the Cookie Layer

• 6 tablespoons (85 g) unsalted butter, softened (or room-temperature coconut oil)
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups (175 g) fine almond flour
• 2 tablespoons (16 g) tapioca starch (optional, boosts structure)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (85 g) semi-sweet chocolate chips

Optional Finishes

• Flaky sea salt, for sprinkling
• 1 teaspoon instant espresso powder in the brownie layer (intensifies chocolate)

Step-by-Step Instructions

1. Prep the pan and oven. Preheat to 350°F (175°C). Line an 8- or 9-inch square pan with parchment, leaving overhang for easy removal. Lightly grease the parchment.
2. Mix the brownie base. In a bowl, whisk the melted butter and sugar until glossy and combined, about 30–45 seconds. Add eggs one at a time, whisking vigorously after each for 30 seconds to help that shiny top. Stir in vanilla, then whisk in cocoa, almond flour, tapioca (if using), baking powder, and salt. Fold in the chopped chocolate.
3. Spread the brownie layer. Scrape the batter into the pan and smooth the top. It will be thick and shiny—exactly what you want.
4. Make the cookie dough. In another bowl, beat softened butter and brown sugar until creamy, about 1 minute. Add the egg and vanilla; beat until smooth. Add almond flour, tapioca (if using), baking soda, and salt. Mix until just combined, then fold in chocolate chips.
5. Marble the layers. Dollop spoonfuls of cookie dough across the brownie layer. Use a butter knife to gently swirl the two—just a few passes. You want distinct patches and ribbons, not a smoothie.
6. Bake. Place on the middle rack and bake for 24–30 minutes in a 9-inch pan or 28–34 minutes in an 8-inch pan. Edges should look set, the center should have a slight jiggle, and a toothpick should emerge with moist crumbs (not wet batter). Tent loosely with foil if the top darkens too quickly.
7. Cool like you mean it. Set the pan on a rack and let cool at least 1 hour. For the cleanest slices, chill for 30 minutes before cutting.
8. Finish and serve. Lift out using parchment, slice into 16 squares, and sprinkle with flaky salt if you like that salty-sweet mic drop.

Storage Tips

• Room temperature: Store in an airtight container for 3–4 days. Slip in a small slice of bread to keep them soft (no, it won’t make them taste like toast).
• Refrigerator: Keeps for up to 1 week. Let bars sit at room temperature for 10–15 minutes before serving for peak fudginess.
• Freezer: Wrap bars individually and freeze up to 3 months. Thaw at room temperature or give them a quick 10–15 second microwave blast for warm, gooey bliss.

What’s Great About This

• Bakery look, home-kitchen effort. The swirl makes you look extra without needing a pastry degree.
• No grainy crumb. Fine almond flour + a touch of starch keep the texture plush and cohesive.
• Dairy-free friendly. Swap butter for refined coconut oil and use dairy-free chips. Flavor stays bold.
• Foolproof doneness cues. Slight jiggle + moist crumbs means fudgy, not dry. Simple checks, perfect results.
• Kid-approved, adult-obsessed. It’s a cookie and a brownie. Why pick?

What Not to Do

• Don’t overbake. If you wait for a dry toothpick, you’ll end up with cakey, not fudgy. Pull them with moist crumbs.
• Don’t swap coconut flour 1:1. It’s ultra absorbent and will turn your brookies into crumbs. It’s not that kind of party.
• Don’t skip parchment. Almond flour bakes can stick. Parchment + overhang = clean lift and tidy squares.
• Don’t use cold eggs. Cold eggs can firm up the butter and mess with texture. Room temp is your friend.
• Don’t swirl into oblivion. A few passes are enough. Over-swirling = muddy look and uneven bake.
• Don’t slice hot. Let them set. Warm cutting equals soft collapse. Patience pays, FYI.

Variations You Can Try

• Double Chocolate Espresso: Add 1–2 teaspoons instant espresso to the brownie layer. Deeper flavor, minimal effort.
• Peanut Butter Swirl: Warm 1/3 cup peanut butter until pourable and swirl it on top before baking. Almond butter also works if you’re team almond.
• Nutty Crunch: Fold 1/2 cup toasted chopped walnuts or pecans into the cookie dough for texture and flavor payoff.
• Salted Caramel Drizzle: Dollop 1/4 cup thick caramel over the top and swirl lightly. Sprinkle flaky salt after baking.
• Dairy-Free Deluxe: Use refined coconut oil instead of butter in both layers and dairy-free chocolate chips. Keep the bake times the same.
• Skillet Brookie: Bake in a 10-inch oven-safe skillet for 22–28 minutes. Serve warm with scoops of vanilla ice cream. Yes, it’s outrageous.
• Lower Sugar: Use 3/4 cup sugar in the brownie and 1/3 cup brown sugar in the cookie layer. Texture stays solid, sweetness drops a notch.

FAQ

Are these bars naturally gluten-free?

Yes. Almond flour replaces wheat flour in both layers, and there’s no sneaky gluten elsewhere. As always, double-check your chocolate chips and baking powder are certified gluten-free.

Can I use almond meal instead of almond flour?

You can, but expect a slightly coarser texture and a bit more crumble. If you go this route, consider adding the optional tapioca starch to help bind.

Why not use coconut flour here?

Coconut flour is ultra thirsty and behaves completely differently. Swapping it 1:1 will make dry, crumbly bars. If coconut is your only option, you’ll need a different formula entirely (IMO, not worth the guesswork).

How do I know when they’re done?

Look for set edges, a slight center jiggle, and a toothpick with moist crumbs from the center. If it comes out clean, you’ve gone a bit too far.

Can I make them dairy-free?

Yes. Use refined coconut oil instead of butter and choose dairy-free chocolate chips. Keep everything else the same and bake as directed.

Can I double the recipe for a crowd?

Absolutely. Double everything and bake in a 9×13-inch pan for about 28–35 minutes. Start checking at 26 minutes and look for the same doneness cues.

Do I need xanthan gum?

Nope. Eggs + almond flour + a little starch (optional) create structure and chew. If you love using it, 1/4 teaspoon won’t hurt, but it’s not necessary.

My brookies fell apart. What happened?

Most likely causes: underbaked center, slicing while hot, or very coarse almond meal. Cool fully (chill if needed) and use fine almond flour for the cleanest slices.

How should I measure almond flour?

Spoon it into the cup and level with a straight edge; don’t pack it. For the best accuracy and consistency, use a digital scale.

Can I reduce the sugar?

A modest cut works. Drop each sugar by about 20–25% and you’ll still get good texture. Go too low and you’ll lose moisture and fudginess. Balance is the move, TBH.

Wrapping Up

If you want a no-compromise dessert that wins bake sales and weeknights alike, these brookies deliver. You get that bakery-worthy swirl, a brownie interior that stays fudgy, and cookie pockets that stay chewy—all with almond flour and a few pantry staples. Stack them up for gifting, stash them in the freezer for late-night wins, or plate them with ice cream for a guaranteed standing ovation. Your move.