GLUTEN-FREE MOLTEN CHOCOLATE BROOKIES (DF, REFINED SUGAR-FREE)
on Mar 24, 2025
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Rich, fudgy brownies are topped with whole chocolate bars and then a layer of chewy cookie batter for pure melt-in-your-mouth goodness.
This recipe is a mashup of three of my all-time favorite desserts: fudgy brownies, chewy chocolate chip cookies, and molten chocolate cake.
I served these Gluten-Free Molten Chocolate Brookies up to a group of friends, and let’s just say they were an instant hit!
While I have individual recipes for all three of these tasty treats on my blog (see brownies here, cookies here, and molten cakes here!), I knew that I wanted to find a way to combine the three for the ultimate bar dessert.
Made with gluten-free, dairy-free, and refined sugar-free ingredients, everyone can feel good eating one (or multiple) pieces!
A decadent, rich brownie layer is topped with three whole (!) chocolate bars before a layer of chewy chocolate chip cookie dough is spread over the top.
Unlike many other dessert recipes, I recommend slicing into these bars when they’re still warm! The chocolate molten layer of goodness will seep into every square. So hurry up and give these a try already. You won’t be disappointed… Cheers!
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Key Ingredients for Gluten-Free Cookie Brownies
At first glance, it may look like this recipe uses a lot of ingredients. But thankfully, we’re using most of them for both the base brownie layer and the top cookie layer. Here’s what you’ll need.
- Nut Butter: For the brownies, I like to use creamy almond butter and then creamy cashew butter for the cookies. I tend to always have both in my pantry, but feel free to just use the one type you have at the ready.
- Sweeteners: Both coconut sugar and maple syrup are used in both layers. The combination of the two gives the dessert a caramel-like taste.
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Pin It- Eggs: This binds everything together in the brownie layer, making the batter nice and thick. I have tried an egg substitute, but a flax egg may work well here.
- Cacao Powder: Raw cacao powder is chocolate in its purest form. Made from raw cacao beans and nibs, the powder form doesn’t contain any extra sugars. It’s what gives the brownie layer a rich, fudgy taste!
- Instant Coffee: This is optional, but a tablespoon of either instant coffee or espresso powder can really elevate the taste of the chocolate brownies.
- Chocolate: Chocolate on chocolate on chocolate – now that’s what I’m talking about! Chocolate chips are sprinkled throughout the brownie and cookie layers, while whole chocolate bars give this brookie recipe its molten center. I like to use @hukitchen chocolate chips and chocolate bars because they’re naturally sweetened and dairy-free.
- Flours: A mix of almond flour and tapioca flour creates a nice crumb for the cookie topping. I haven’t tried using any other type of flour.
Step-by-Step Instructions for Molten Chocolate Brookies
First, set up your kitchen. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper and set aside.
Once that is done, we’ll start with the brownie layer. Add the almond butter, coconut sugar, maple syrup, eggs, and vanilla extract to a medium-sized mixing bowl and whisk until smooth.
Add in the cacao powder, instant coffee, baking powder, salt, and chocolate chips and stir until just combined. Note that the batter will be thick!
Smooth the brownie batter into the 8×8 parchment-lined baking dish and top with the chocolate bars. (Note, you can omit the extra chocolate bars if you’d like, but that’s what helps create the molten lava center). Set aside.
Next, make the cookie layer. Add the nut butter, maple syrup, vanilla extract, and coconut sugar to a medium mixing bowl and stir until well combined.
Add the almond flour, tapioca flour, baking powder, and salt. I like to sift the dry ingredients, but this is optional, and stir until there are no lumps remaining.
Stir in the chocolate chips. Spread the cookie batter over the brownie and chocolate bar layers.
Bake for 32 to 35 minutes until the cookie layer turns golden around the edges. Remove from the oven and place on a wire rack to cool.
For the best molten chocolate moment, cut into the brookies while still warm. Enjoy!
Recipe Variations for Gluten-Free Brookies
If you want to omit the eggs, you can try a flax egg (1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons of water per egg). I haven’t tried this yet, so let me know how it turns out!
I haven’t tried this either, but I think it should work fine for the cookie layer.
More Decadent Gluten-Free Desserts:
- Stuffed Dates 10 Ways!
- Upside Down Gluten-Free Molten Lava Cake
- Gluten-Free Ice Cream Sandwiches (Dairy-Free & Refined Sugar-Free)
- Gluten-Free Dairy-Free Vanilla Cake with Raspberries
- Gluten-Free Double Chocolate Zucchini Blender Bread
GLUTEN-FREE MOLTEN CHOCOLATE BROOKIES (DF, REFINED SUGAR-FREE)
Ingredients
Brownie Layer:
- 1 heaping cup creamy almond butter
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup cacao powder
- 1 tablespoon instant coffee or espresso powder (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
- 3 dairy-free chocolate bars (optional, but highly recommended!)
Cookie Layer:
- 1 cup creamy nut butter (I used cashew butter)
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ½ cup coconut sugar
- 1 ¼ cups almond flour
- ¼ cup tapioca flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
Make the Brownie Layer:
- Preheat the oven to 350°F.
- Line an 8×8 baking dish with parchment paper and set aside.
- Add the almond butter, coconut sugar, maple syrup, eggs, and vanilla extract to a medium-sized mixing bowl and whisk until smooth.
- Add in the cacao powder, instant coffee, baking powder, salt, and chocolate chips and stir until just combined (the batter will be thick).
- Smooth the brownie batter into an 8×8 parchment-lined baking dish and top with the chocolate bars (optional, but definitely recommended for the molten lava center). Set aside.
Make the Cookie Layer:
- Add the nut butter, maple syrup, vanilla extract, and coconut sugar to a medium mixing bowl and stir until well combined.
- Add the almond flour, tapioca flour, baking powder, and salt. I like to sift the dry ingredients, but this is optional, and stir until there are no lumps remaining.
- Stir in the chocolate chips. Spread the cookie batter over the brownie and chocolate bar layers.
Bake and Enjoy:
- Bake for 32 to 35 minutes until the cookie layer turns golden around the edges. Remove from the oven and place on a wire rack to cool.
- For the best molten chocolate moment, cut into the brookies while still warm. Enjoy!
Amazing! MY FAMILY AND I LOVE THESE!
So happy to hear that Laynie! Thank you so much!