The Fudgiest Gluten-Free Brownie Cookies Recipe Ever Made

Fudgiest gluten-free brownie cookies combine the rich decadence of chocolate with a perfectly crisp exterior that crumbles into pure indulgence.

These irresistible treats blur the delightful line between classic brownies and cookies, creating a sensational dessert experience.

Intense chocolate lovers will immediately fall for their deep, velvety texture and melt-in-your-mouth quality.

Crafted without gluten, these cookies promise a guilt-free pleasure that doesn’t compromise on flavor or satisfaction.

Bakers seeking a crowd-pleasing dessert will appreciate the simple ingredients and straightforward technique behind these remarkable morsels.

The delicate balance of crisp edges and soft centers makes these cookies a true confectionary marvel.

Each bite delivers a luxurious chocolate experience that feels both familiar and innovative.

Fudgiest Gluten-Free Brownie Cookies That Taste Like a Win

• Indulge in Decadent Chocolate Bliss: These brownie cookies offer an intense chocolate experience with melted chocolate chips and cocoa powder, creating an ultra-rich, fudgy texture that chocolate lovers will absolutely adore.
• Quick and Easy Gluten-Free Delight: Perfect for those with gluten sensitivities, this recipe provides a simple method that takes just 30 minutes from start to finish, making it accessible for bakers of all skill levels.
• Perfectly Textured Treat: The cookies boast a magical combination of crispy edges and a soft, gooey center that mimics the best aspects of both brownies and cookies, delivering a mouthwatering contrast in every bite.
• Crowd-Pleasing Dessert Solution: Ideal for gatherings, bake sales, or a quick sweet treat, these cookies are universally appealing and can be whipped up with minimal effort and basic ingredients.

Pantry Favorites Inside These Fudgiest Gluten-Free Brownie Cookies

• Chocolate Chips: Rich, decadent chocolate that provides intense flavor and creates gooey chocolate pockets in the cookies.
• Unsalted Butter: Provides moisture and helps create a smooth, rich base for the brownie cookies.

• Light Brown Sugar, Granulated Sugar: Add sweetness and contribute to the soft, chewy texture of the cookies.

• Gluten-Free Flour: Special flour blend that ensures the cookies are safe for gluten-sensitive individuals while maintaining a tender texture.
• Cocoa Powder: Intensifies chocolate flavor and adds deep, rich color to the cookies.
• Baking Powder: Helps the cookies rise and creates a soft, slightly cakey texture.
• Salt: Enhances the overall flavor and balances the sweetness of the cookies.

• Eggs: Provide structure and help bind the ingredients together.
• Vanilla Extract: Adds depth and enhances the chocolate flavor.

Mix, Scoop, and Bake Fudgiest Gluten-Free Brownie Cookies

Step 1: Prepare Baking Station

• Warm oven to 325°F
• Cover baking sheets with parchment paper or silicone mats
• Arrange oven rack in middle position

Step 2: Create Chocolate Base

• Butter
• Chocolate chips

Stir continuously until mostly melted. Remove from heat. Blend until completely smooth. Let mixture rest for 5 minutes.

Step 3: Mix Wet Ingredients

• Melted chocolate mixture
• Whip ingredients in large mixing bowl
• Blend until completely combined
• Ensure smooth consistency

Step 4: Combine Dry Ingredients

• Fold dry ingredients into wet mixture
• Mix until no flour streaks remain
• Gently incorporate extra chocolate chips

Step 5: Shape Cookie Dough

• Use medium cookie scoop
• Create uniform dough balls
• Space cookies 2 inches apart on prepared sheets

Step 6: Bake Cookies

• Place sheets in preheated oven
• Bake 14-15 minutes
• Watch for cracked cookie tops
• Ensure edges look set
• Avoid overcooking

Step 7: Cool and Serve

• Let cookies rest on baking sheets 10 minutes
• Transfer to cooling rack
• Allow complete cooling before serving

Texture Tips for the Chewiest Fudgiest Gluten-Free Brownie Cookies

• Melt Chocolate Carefully: Use low heat and stir constantly to prevent burning, ensuring a smooth, glossy chocolate base for rich flavor.
• Check Consistency: The dough should be slightly sticky but not runny; if too thin, chill for 15 minutes to help cookies maintain shape.
• Avoid Overbaking: Watch closely during the last few minutes of baking; cookies will continue to set as they cool, keeping that fudgy interior.
• Space Cookies Properly: Leave enough room between dough balls to prevent spreading and ensure even baking with crisp edges.
• Use Quality Chocolate: Choose high-quality gluten-free chocolate chips for deeper flavor and smoother texture in your brownie cookies.

How to Keep Brownie Cookies Fresh and Fudgy Days Later

• Refrigerate: Store cooled cookies in an airtight container lined with parchment paper. Keep them fresh for up to 5 days in the refrigerator.
• Freeze: Place cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Reheat: Warm cookies in the microwave for 10-15 seconds or in a preheated 325°F oven for 2-3 minutes to restore their gooey, fudgy texture.

Sips, Ice Cream, and Pairings for Fudgiest Brownie Cookies

• Pair with Chilled Milk Delight: Enjoy these decadent gluten-free brownie cookies alongside a cold glass of milk. The creamy, smooth milk perfectly balances the rich chocolate intensity, creating a classic comfort combo that melts in your mouth.
• Elevate with Espresso Companion: Serve these fudgy cookies with a shot of bold espresso or strong coffee. The robust coffee cuts through the sweetness, enhancing the deep chocolate flavors and providing a sophisticated adult treat.
• Complement with Vanilla Ice Cream: Top a warm brownie cookie with a scoop of creamy vanilla ice cream. The cool, smooth ice cream contrasts beautifully with the warm, chewy cookie, creating an indulgent dessert experience that feels like pure luxury.

Flavor Combos That Make These Brownie Cookies Next-Level

• Nutty Chocolate Lovers: Add chopped walnuts or pecans to the batter for extra crunch and rich, toasted flavor. Mix in ½ cup of nuts before scooping the dough onto baking sheets.
• Salted Caramel Core: Create a small indentation in each cookie before baking, then fill with soft caramel sauce. Sprinkle flaky sea salt on top after cooling for a sweet-salty combination.
• Mint Chocolate Swirl: Replace vanilla extract with peppermint extract and fold in white chocolate chips. Drizzle melted dark chocolate over cooled cookies for a refreshing chocolate experience.
• Espresso Chocolate Punch: Mix 1-2 tablespoons of instant espresso powder into the dry ingredients. This will intensify the chocolate flavor and add a subtle coffee undertone to the cookies.

Fudgiest Gluten-Free Brownie Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 18 reviews

• Total Time: 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Fudgiest gluten-free brownie cookies deliver rich chocolate indulgence without wheat flour. Rich chocolate chips and cocoa create irresistible texture that melts in your mouth, satisfying deep dessert cravings with intense flavor.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup semi-sweet chocolate chips
• ⅓ cup (75 grams) unsalted butter, sliced into 5 pieces
• 2 large eggs, room temperature
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar

Flour and Dry Ingredients:

• ¾ cup gluten-free all-purpose flour (Cup4Cup gluten-free flour recommended)
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Finishing Ingredients:

• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips or miniature chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to a moderate temperature of 325°F, ensuring the rack is positioned in the center. Prepare baking surfaces with parchment paper or silicone mats to prevent sticking.
2. Create a chocolate base by gently melting butter and chocolate chips in a saucepan, stirring consistently until mostly smooth. Remove from heat and continue stirring until fully incorporated. Let the mixture rest and slightly cool.
3. In a spacious mixing bowl, combine sugars, eggs, and vanilla extract. Whisk vigorously until the mixture becomes uniform and slightly aerated. Gradually fold in the melted chocolate mixture, blending until silky and consistent.
4. Introduce dry ingredients – gluten-free flour, cocoa powder, leavening agent, and salt – into the wet mixture. Mix thoroughly, ensuring no flour clumps remain. Gently fold in remaining chocolate chips, distributing evenly throughout the dough.
5. Using a cookie scoop, portion uniform dough balls onto prepared baking sheets, spacing them adequately to allow spreading during baking.
6. Slide the trays into the preheated oven and bake until cookies develop characteristic surface cracks and edges appear set. Monitor closely to prevent over-baking, which could compromise moisture.
7. After removing from oven, allow cookies to rest on baking sheets, permitting initial cooling and firming. Transfer to a wire rack to complete cooling and achieve optimal texture.

Notes

• Achieve the ultimate fudgy texture by carefully melting chocolate and butter, removing from heat when almost fully melted to prevent burning.
• Use a medium cookie scoop for consistent sizing, ensuring even baking and professional-looking cookies every time.
• Watch baking time closely, as just 1-2 minutes can transform these cookies from perfectly fudgy to dry and crumbly.
• Let cookies rest on the baking sheet for 10 minutes to firm up and develop a delicate, crackling top surface.
• Gluten-free flour blend works magic here, creating a rich, indulgent treat that rivals traditional brownie recipes.
• Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain maximum moisture and decadent flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg