Gluten-Free Brookie M&M Bars

Gluten Free Cookie, Brownie M&M Bars


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These brookie bars (combo of cookie and brownies) are a sinful treat you have to try. They're simple to make, and are sure to leave everyone wanting more.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

5-8 servings


  • Chocolate Chip Cookie Dough, you'll need 16 1 ounce dough balls
  • 1 cup Chocolate M&Ms
  • ½ cup Room Temperature Unsalted Butter
  • ½ cup White Sugar
  • ½ cup Packed Light Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla
  • ½ cup Oat Flour
  • ⅓ cup Brown Rice Flour
  • ⅓ cup Tapioca Flour
  • ⅓ cup Sweet Rice Flour
  • ½ tsp Xanthan Gum
  • ½ tsp Baking Soda
  • 1 tsp Hot Water
  • ¼ tsp Salt
  • ⅔ cup Semi Sweet Chocolate Chips
  • 1× 4 oz Chopped 60% Ghiradelli Dark Chocolate Bar
  • Brownie Recipe
  • ½ cup Unsalted Butter
  • 4 oz 60% Cocoa Ghiradeli Bittersweet Chocolate Bar, roughly chopped
  • 3 Tbsp Hershey's Cocoa Powder
  • 1 Tbsp Canola Oil, or vegetable
  • 2 Eggs
  • ¾ cup Packed Light Brown Sugar
  • 2 tsp Gluten Free Vanilla
  • ¼ cup Brown Rice Flour
  • ½ cup Almond Flour
  • ¼ tsp Baking Soda
  • ½ tsp Fine Sea Salt

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Firstly, prepare the chocolate chip cookie dough fresh if you need to. You'll have extra dough, which you can just freeze in individual balls and save for future use:

Cream the butter with the white and brown sugar until light and fluffy.
Add the egg and the vanilla and mix until evenly distributed.
Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.
Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
Add the chocolate chips and the chopped chocolate and mix until well combined.
You'll want 16 approximately 1 ounce, or 2" across when flattened, cookie balls. place these on a sheet and freeze them while you make the brownies

To prepare the brownies:

Preheat oven to 350˚F and line an 8'' X 8'' pan with parchment and grease the sides.
Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine.
Beat the eggs in a mixer with a paddle until they are a bit frothy.
Add the sugar and the vanilla and beat until smooth.
Add the butter/chocolate mixture and beat until smooth.
Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.
Pour into the pan and smooth so it is even distributed throughout the pan.
Bake the brownies for 5-6 minutes.
Remove the brownies from the oven temporarily. Take the cookie dough from the freezer and place it on top of the brownies.
Add the M&Ms to the top.
Put the brownies back in the oven, rotating half way through. The full baking time after adding the cookies will be about 35-40 minutes.
Bake until a toothpick comes out mostly clean (some crumbs are okay).
When pan is cool to the touch, flip the brownies out of the pan.
Cut into desired size, enjoy, and indulge! Try not to eat them all yourself! Enjoy the best of both desserts in one perfect bite.

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