Gluten-Free Brookies

Name: Gluten-Free Brookies
Prep time: 30 min
Cook time: 10 min
Yield: 60
Cuisine: American,
Ingredients: 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1/2 cup cornstarch; 1/2 cup sorghum flour; 2 tbsps tapioca flour; 1/2 tsp baking powder; 1/2 tsp xanthan gum; 1/4 tsp salt; 1 cup (2 sticks) butter; 4 eggs; 1 tbsp McCormick® Pure Vanilla Extract; 1 3/4 cups cornstarch; 1 1/2 cups sorghum flour; 1/4 cup tapioca flour; 1 1/2 tsps xanthan gum; 1 tsp baking soda; 3/4 tsp salt; 1 1/3 cups butter softened; 3/4 cup granulated sugar; 3/4 cup firmly packed light brown sugar; 3 eggs; 4 tsps McCormick® Pure Vanilla Extract; 1 package (12 oz) semi-sweet chocolate chips

A brookie is a creative combination of two favorites: half chocolate chip cookie, half brownie. This gluten-free version is perfect for all tastes and dietary preferences.

30m

PREP TIME

10m

COOK TIME

185

CALORIES

23

INGREDIENTS

Servings: 60 (1 brookie)

Ingredients

Brownie Batter
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup cornstarch
1/2 cup sorghum flour
2 tablespoons tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup (2 sticks) butter
4 eggs
1 tablespoon McCormick® All Natural Pure Vanilla Extract
Cookie Dough
1 3/4 cups cornstarch
1 1/2 cups sorghum flour
1/4 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 eggs
4 teaspoons McCormick® All Natural Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. For the Brownie Batter, mix granulated sugar and cocoa powder in large bowl. Set aside. Mix cornstarch, sorghum flour, tapioca flour, baking powder, xanthan gum and salt in medium bowl. Set aside. Microwave butter in large microwavable bowl on HIGH 2 minutes or until melted. Stir in cocoa mixture until well blended. Add eggs and vanilla; mix well. Gradually stir in flour mixture until well blended. Set aside.
2 For the Cookie Dough, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
3 Drop Brownie Batter by scant tablespoons about 2 inches apart onto ungreased baking sheets. Top each with a rounded tablespoon of Cookie Dough, placing it slightly to the side of instead of directly on top of the brownie.
4 Bake 8 to 10 minutes or until cookie is lightly browned and brownie is set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.