Recipe: Gluten-free Brookies from McCormick

Do you know what a brookie is? I didn’t before I received a recipe from McCormick. A brookie is a combination of brownie batter and cookie dough, which creates a half chocolate chip and half brownie cookie, or the best of both worlds. I don’t usually post recipes, but when I find one that ‘speaks’ to me like this one, then I feel compelled to share it.

After getting permission from the lovely folks at McCormick, I give you the recipe (makes five dozen) for the brookie:

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® 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® Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips

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 for two 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.

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.

Drop brownie batter by scant tablespoons about two 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.

Bake eight 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.

Check out McCormick’s website for more than 100 sweet and savory gluten-free recipes.

Enjoy and please post a photo in the comments, if you make brookies.

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Author Information: Jennifer D. Harris, Atlanta, GA Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com Atlanta Gluten-Free ExaminerProgram Chair, Atlanta Metro CeliacsTwitter@jenniferGFinGA