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Gluten Free Nutella Brookies
Print Recipe
Gluten Free Nutella Chocolate Chip Cookie Dough is baked on top of Gluten Free Nutella Brownie Batter, for the ultimate gluten free brookies!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Servings
12
large brookies
Calories
824
Author
Whitney Bond
Ingredients
Gluten Free Nutella Chocolate Chip Cookie Dough
2
cups
Premium Gold Gluten Free Flour
½
tsp
salt
½
tsp
baking powder
¾
cup
butter
melted
1
cup
brown sugar
½
cup
granulated sugar
1
tbsp
vanilla extract
1
egg
1
egg yolk
12
oz
chocolate chips
¼
cup
Nutella
Gluten Free Nutella Brownie Batter
1
cup
butter
2
cups
sugar
1
tsp
vanilla extract
3
eggs
1
cup
Premium Gold Gluten Free Flour
1
cup
cocoa
½
tsp
salt
½
tsp
baking powder
2
tbsp
Nutella
Instructions
Preheat the oven to 325°F.
Prepare the cookie dough by combining the flour, salt and baking powder in a mixing bowl.
In a separate mixing bowl, combine the melted butter and sugars.
Blend well then beat in the eggs and vanilla.
Next, add the flour mixture.
Hand mix in the chocolate chips and nutella.
Place the cookie dough in the refrigerator to chill while preparing the brownie batter.
To prepare the brownie batter, cream the butter and sugar together in a large bowl.
Add the vanilla and eggs, and combine.
Mix the cocoa, flour, baking soda and salt together in a separate bowl.
Add the cocoa flour mixture to the butter sugar mixture and blend well.
Swirl the Nutella into the brownie batter.
Spread the brownie batter into a 9 x 13 baking dish sprayed with cooking spray.
Remove the cookie dough from the refrigerator and spread on top.
Place in the oven to bake for 40-45 minutes.
Nutrition
Calories:
824
kcal
|
Carbohydrates:
113
g
|
Protein:
8
g
|
Fat:
40
g
|
Saturated Fat:
25
g
|
Cholesterol:
146
mg
|
Sodium:
483
mg
|
Potassium:
254
mg
|
Fiber:
6
g
|
Sugar:
85
g
|
Vitamin A:
990
mg
|
Vitamin C:
0.2
mg
|
Calcium:
127
mg
|
Iron:
3.5
mg