Gluten Free Nutella Brookies

Gluten-free Nutella chocolate chip cookie dough baked over a fudgy Nutella brownie batter — the perfect gluten-free brookies everyone will love.

Brookies combine the best of both worlds: a rich, fudgy brownie and a chewy chocolate chip cookie layered together in one pan. These gluten free Nutella brookies use a one-to-one gluten free flour swap so you can enjoy all the flavors and textures without wheat. The recipe pairs Nutella-swirled brownie batter with Nutella-studded cookie dough to create an indulgent, playful dessert perfect for parties, potlucks, or a special treat at home.

The brownies are deeply chocolatey with a ribbon of Nutella folded through for extra richness. The cookie layer is classic cookie dough with plenty of chocolate chips and a touch of Nutella mixed in for flavor and chew. Baked together, the two layers set into a beautifully marbled, gooey-topped pan of dessert that slices into generous brookies.

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C).
2. Prepare the cookie dough: in a mixing bowl combine 2 cups gluten free flour, ½ teaspoon salt, and ½ teaspoon baking powder.
3. In a separate bowl, whisk together the melted ¾ cup butter, 1 cup brown sugar and ½ cup granulated sugar until smooth.
4. Beat in the egg, the egg yolk, and 1 tablespoon vanilla extract. Stir the flour mixture into the wet ingredients until combined.
5. Fold in the 12 ounces chocolate chips and ¼ cup Nutella by hand. Chill the cookie dough in the refrigerator while you prepare the brownie batter.
6. Prepare the brownie batter: cream 1 cup butter and 2 cups sugar together until light. Add 1 teaspoon vanilla and the 3 eggs, mixing until combined.
7. In a separate bowl, whisk together 1 cup gluten free flour, 1 cup cocoa powder, ½ teaspoon salt, and ½ teaspoon baking powder. Add this dry mixture to the butter-and-sugar mixture and blend until smooth.
8. Drop 2 tablespoons of Nutella into the brownie batter and gently swirl with a knife to create ribbons of hazelnut spread throughout the batter.
9. Spread the brownie batter evenly in a 9 x 13-inch baking dish that has been sprayed or lightly greased.
10. Remove the cookie dough from the refrigerator and spread it evenly over the top of the brownie batter. It will be thick — press gently so it covers the surface.
11. Bake at 325°F for 40–45 minutes, until the top is set and a toothpick inserted into the brownie layer (not the cookie top) comes out with a few moist crumbs. Baking time may vary slightly depending on oven.
12. Allow the brookies to cool in the pan on a wire rack for at least 20–30 minutes before slicing. Cooling helps the layers finish setting and makes slicing neater.

Serving, Storage, and Tips

These brookies are best served slightly warm so the brownie layer is chewy and the Nutella ribbons are soft. For cleaner slices, let the pan cool completely, then refrigerate briefly before cutting. Brookies keep well in an airtight container at room temperature for a few days. For longer storage, wrap individual pieces and freeze for up to three months; thaw at room temperature or warm briefly in the microwave.

Tips for success: use a reliable one-to-one gluten free flour blend for best texture. If your gluten free flour blend contains xanthan gum and you prefer a firmer cookie top, chilling the dough longer can help. When swirling Nutella into the brownie batter, warm the Nutella slightly to make it easier to swirl without fully mixing it in.

Nutrition Facts (approximate per large brookie)

• Calories: 824 kcal
• Carbohydrates: 113 g
• Protein: 8 g
• Fat: 40 g (Saturated fat: 25 g)
• Sodium: 483 mg
• Sugar: 85 g

More gluten free desserts

If you enjoy these Nutella brookies, try other easy gluten free sweets that combine flavor and simple ingredients. Below are a few dessert ideas and images for inspiration.

Nutella Muddy Buddies

No Churn Moose Tracks Ice Cream

Peanut Butter Chocolate Gluten Free Cupcakes

Gluten Free Sweet Potato Brownies