Gluten-Free Brownie Recipes With A Major Upgrade

Now for the recipes! Here are 15+ of the BEST gluten-free brownie recipes around. They’re all better than basic, since each one includes fun toppings, a different technique, or epic mix-ins. Let’s dive in!

1

Gluten-Free Cosmic Brownies

With their fudgy texture, rich chocolate flavor & signature colorful sprinkles, our homemade gluten-free Cosmic brownies are even better than the original!

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2

Gluten-Free Nutella Brownies

Homemade brownies with a double-dose of Nutella? COUNT ME IN! These homemade brownies feature a Nutella brownie batter and an extra Nutella swirl you’re going to LOVE.

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3

Gluten-Free Red Velvet Brownies

If classic red velvet cake and brownies had a baby, it would be these fudgy gluten-free Red Velvet Brownies. They've got glossy tops, fudgy centers, and all the classic flavor you love. (These are extra fun for holidays like Christmas, Valentine's Day, or 4th of July!)

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4

Gluten-Free Oreo Brownies

Oreo lovers will FLIP for these gluten-free Oreo brownies! They've got TWO layers of Oreo goodness in every bite and the classic chocolate-vanilla flavor combo that makes them so good.

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5

Gluten-Free Pecan Brownies

These fudgy gluten-free pecan brownies are one of my favorite brownie recipes for the fall! Made with caramel-like brown butter and toasted pecans, they've got rich, delicious flavor with toasty, roasty flavor notes and a satisfying nutty crunch that make them incredible.

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6

Gluten-Free Salted Caramel Pretzel Brownies

These fudgy, chewy Salted Caramel Pretzel Brownies are perfect for anyone who loves a sweet and salty dessert. In every bite, you'll get fudgy, chewy chocolate brownie, crispy gluten-free pretzels, and a little gooey salted caramel. They're SO GOOD.

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Gather Your Ingredients

This gluten-free s’mores cookie recipe was built off our Brown Butter Chocolate Chip Cookies recipe, so you’ll see lots of familiar ingredients! Let’s take a look:

How To Make Gluten-Free S’mores Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a large mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with the paddle attachment (or a handheld mixer), or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add gluten-free flour, cornstarch, baking powder, baking soda, and salt. Mix until mostly combined, with just a few floury patches left. Add 1 1/2 cups chocolate chips and 3/4 cup graham cracker pieces and stir to combine until evenly blended.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
7. Roll & Bake The Cookies. Working with just 6 cookie dough balls per batch, flatten each dough ball out into a disc. Add a marshmallow half to the center of the disc, and fold the dough around it, leaving a small opening at the top of the cookie for the marshmallow to expand through during baking. Make sure the dough is sealed well around the sides and bottom of the cookie dough ball! Place cookie dough balls on a prepared baking sheet and bake cookies at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone.
8. Garnish & Finish Cookies. Garnish cookies right away with a few extra chocolate chips, some extra gluten-free graham cracker crumbs, and a square of Hershey’s chocolate. Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat process with remaining cookie dough until all cookies are baked and cooled.
9. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze in a single layer in freezer bags or a freezer-safe container up to 2 months)

FAQ + Tricks For The Best S’mores Cookies

LEAVE AN OPENING! One of the most important steps for these gluten-free s’mores chocolate chip cookies is to make sure to leave a small opening at the top of each cookie dough ball for the marshmallow to expand through! Otherwise, the marshmallow will melt or go downward to the bottom of the cookie.

CAN I USE MINI MARSHMALLOWS INSTEAD? I don’t like to use them in a stuffed cookie like this, since they tend to dissolve into the cookie rather than adding a distinct gooey marshmallow center. Same goes for marshmallow fluff!

METRIC IS BEST. For best results, I highly recommend weighing the dry ingredients with a digital scale. It’s the most accurate way to measure and will give you consistent, reliable results every time.

CAN I MAKE THESE DAIRY-FREE? You won’t be able to brown the butter, so you’ll miss out on one of the key flavor notes of the recipe, but you can use melted dairy-free butter, dairy-free chocolate chips & dairy-free chocolate bars for a dairy-free option. It just won’t be a 1:1 substitute for my recipe!

Start With Simple Ingredients

Okay, chocolate lovers! Let’s get started with a peek at our ingredients list:

• Gluten-Free Measure-For-Measure Flour. I highly recommend King Arthur Measure For Measure Gluten-Free Flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum for best results. (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
• Sugar keeps this cake super moist & gets divided between 24-36 servings!
• Baking Soda & Salt. This helps keep the cake’s texture light & level, and helps balance the flavor.
• Sour Cream (Or Buttermilk). Most traditional texas sheet cake recipes use either buttermilk or sour cream. The acidity reacts with the baking soda to give the cake a light texture, and the tang balances the flavor. I recommend using sour cream first, buttermilk second, and only recommend a homemade buttermilk substitute (with milk + apple cider vinegar) as a last resort, since it doesn’t have the same thickness/richness.
• Eggs. Help bind the cake together. Pretty straightforward!
• Vanilla Extract enhances the deep chocolate flavor of this cake!
• Butter. This is how you get that classic flavor & fudgy texture! (I haven’t experimented with making this recipe dairy-free yet.) I use salted butter, but unsalted butter works, too!
• Cocoa Powder. I like my Texas sheet cake to taste good and chocolatey, so my secret is adding a *tiny* bit more cocoa powder than some other recipes do in both the gluten-free chocolate sheet cake & the fudgy frosting. It makes all the difference! Remember to use REGULAR unsweetened cocoa powder (like Ghiradelli or Hershey’s) here NOT Dutch-processed/dark cocoa powder (which won’t react properly with the baking soda).
• Hot Water. You’ll heat the water to almost boiling, which will dissolve the chocolate and butter, but the hot liquid will also help thin out the cake batter to a nice, pourable texture, which makes it easy to cover a whole sheet pan.
• Our Easy Fudge Frosting. Then, you’ll finish this gluten-free Texas sheet cake recipe with the classic chocolate fudge frosting made from butter, milk, cocoa powder, vanilla, and powdered sugar. Easy!

PRO TIP: If you’re going to make your gluten-free Texas sheet cake with pecans, I recommend toasting the pecans for extra flavor. It only takes a few minutes, but makes a BIG difference in taste!

How To Make Gluten-Free Chocolate Texas Sheet Cake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Gluten-Free Texas Sheet Cake

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees and greasing a 13″ x 18″ x 1″ sheet pan with butter or spray oil (or line the pan neatly with parchment paper). 
2. Whisk Dry Ingredients. In a large mixing bowl, whisk gluten-free flour, sugar, baking soda, and salt until well combined. Set aside.
3. Mix Eggs, Sour Cream & Vanilla. In a large liquid measuring cup or small bowl, combine eggs, sour cream and vanilla. (There will be a second where this looks like a big mess–just keep whisking and it’ll come together smoothly.) 
4. Heat Butter, Cocoa Powder & Water. In a small saucepan, melt butter, cocoa powder, and water until almost simmering. You want it hot and smooth, so it can help thin out the batter. 
5. Assemble The Cake Batter. Add sour cream mixture to the flour mixture and mix to combine. (It’ll be thick almost like dough and a bit dry at this point.) Pour the cocoa mixture into the batter a bit at a time, mixing to incorporate the chocolate mixture before adding the next bit. Whisk until it’s smooth and even in texture.
6. Pour Into Prepared Pan. Pour the sheet cake batter onto your prepared baking sheet. Gently smooth out the batter into an even layer that goes all the way to the edges of the pan. (An offset spatula makes this easier)
7. Bake The Cake. Pop the cake pan into the oven and bake 18-20 minutes, or JUST until a toothpick inserted into the center of the cake comes out clean, with perhaps a few small moist crumbs. The cake is thin, so you don’t want to over-bake.)

Immediately Start The Chocolate Fudge Frosting

8. Right after you remove the cake from the oven, begin the frosting. (Unlike most cakes, you want to pour the frosting on while the cake is still warm.)
9. Melt Butter + Milk + Cocoa. In a large saucepan, melt butter, milk and cocoa powder together over medium heat, whisking regularly until it’s almost simmering/bubbling. (Don’t boil it, just heat it till it’s about to bubble.) 
10. Mix In Powdered Sugar & Vanilla. Remove the frosting from the heat and stir in powdered sugar and vanilla, whisking until there are not clumps of powdered sugar. There may be a few small air bubbles–this is totally fine, you just don’t want powdered sugar lumps. If you want to mix the pecans INTO the frosting, do that now. 
11. Pour Warm Frosting Over Warm Cake. Pour the fudge frosting over the still-warm sheet cake and quickly use an offset spatula to gently spread the frosting evenly over the surface. Be gentle, since the cake is pretty moist! If you want to sprinkle the cake with pecans, do that now. 
12. Cool At Least 20 Minutes. Let the sheet cake cool at least 20 minutes before slicing. I prefer to cool it about an hour to let the frosting set up, but some folks love when the frosting is still a bit soft and gooey.
13. Slice & Serve! When you’re ready, slice the cake into 24-36 slices. (For 24 slices, cut the whole cake into quarters, then cut each quarter into 6 slices. For 36 slices, cut the whole cake into quarters, then cut each quarter into 9 slices.)
14. Store Leftovers. If you have leftovers, cover the sheet pan with a lid or foil, and store at room temperature for 1-2 days, or the refrigerator for 2-3 days (my preference). 

Gather Your Ingredients

Ready to bake a batch? Let’s take a look at our ingredients list! Here’s what you’ll need for these fudgy, chewy triple chocolate cookies:

How To Make Gluten-Free Triple Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two cookie sheets with parchment paper.
2. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until smooth, light, and fluffy.
4. Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
5. Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).

6. Mix In Chocolate Chips. Pour in 1/2 cup dark chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit sticky, like thick brownie batter.
7. Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth in my palms first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
8. Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles, if needed (this is just for looks!), fill in any gaps on the surface with some extra chocolate chips, and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch so you don’t put cool dough on a hot sheet pan.
9. Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Triple Chocolate Cookies

Metric Works Best! Using an inexpensive digital kitchen scale is THE most accurate way to measure your ingredients for these gluten-free cookies. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cups rather than measuring WITH the measuring cup (which packs too much flour into the cookie dough.)

Make Them Extra Pretty. For bakery-worthy cookies, I usually add a few extra chocolate chips on top of the cookies right after they come out of the oven. As for a perfectly round shape, follow my tips in the recipe card about coaxing the cookies into perfect circles with a cookie cutter when they come out of the oven.

Play Around! You can try even more combinations of chocolate chips here. Use a mix of dark chocolate chips, white chocolate chips and peanut butter chips, or use dark chocolate, white chocolate, and mint chips at the holidays! Or, use a mix of chocolate chips and chocolate chunks for a more rustic look!

Gather Your Ingredients

• Butter. Brown butter makes these gluten-free toffee chocolate chip cookies taste UNBELIEVABLE. It’s like infusing every molecule of the cookies with toffee/caramel flavor. It’s like magic!
• White Sugar & Brown Sugar. Add some sweetness with a mix of sugars. I love the caramel-y notes from the brown sugar!
• Eggs & Egg Yolk. One trick to perfectly chewy gluten-free brown butter chocolate chip cookies is using a mix of eggs and an egg yolk. I know it might seem silly to use just the yolk for that last egg, but please do! It’ll add the richness the batter needs. (Plus, you can save the white for another use!)
• Vanilla. Plenty of vanilla really plays up the caramel-y, toffee flavors in these cookies. So good!
• Baking Powder & Baking Soda. Just what you need for the perfect spread, puff, and softness.
• Salt. I love the balance that salt adds to this gluten-free toffee cookie recipe.
• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour here. It’ll give your cookies the best texture and has a lovely, neutral taste that won’t take over like some flour blends do.
• Chocolate Chips + Chopped Chocolate. You can use all chocolate chips or all chopped chocolate for this recipe, but I especially love using a mix of both (3/4 cup chocolate chips & 3/4 cup chopped chocolate). Visually, the cookies look more interesting, and texturally, you’ll get some great contrast!
• Toffee Bits. Last, but not least is some toffee bits. I usually just use the Heath “Bits ‘O’ Brickle” bits I find in the chocolate chip aisle, but you can use their milk chocolate covered toffee bits, or chop up Heath Bars, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

How To Make Brown Butter Toffee Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won’t be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
7. Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
8. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

FAQ & Tricks For The Best Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Really. Don’t Skip The Chill Time. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!

Can I Just Use Regular Butter Instead? Not for this recipe. Our gluten-free brown butter toffee chocolate chip cookies were specifically flavored with the caramel-y notes of brown butter in mind. You technically *could* use melted butter instead, but your cookies won’t have the same rich flavor.

Can I Leave The Toffee Out? Yes! If you’d prefer to make gluten-free brown butter chocolate chip cookies instead of toffee chocolate chip cookies, just leave out the toffee bits. You can choose to add a bit more chocolate to the dough or not–it’s up to you!

The Best Gluten-Free Flour For Cookies. In our experience, the best gluten-free flour for making cookies is King Arthur Measure-For-Measure Gluten-Free Flour. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill.

More Chocolate Chip Cookies To Try

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Levain Chocolate Chip Cookies

Gluten-Free Sprinkle Chocolate Chip Cookies

Print

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they're golden on the outside and gooey on the inside. Yum! 

Course Cookies

Cuisine American

Keyword gluten-free brown butter chocolate chip cookies, gluten-free brown butter toffee chocolate chip cookies

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chill Time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 20 -22 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup butter (2 sticks, 226 grams)
• ¾ cup granulated sugar (150 grams)
• ¾ cup brown sugar (150 grams)
• 2 large eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
• 1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate – feel free to use either or a mix (9 oz/255 grams)
• 1 cup toffee bits or chopped Heath bars
• flaky salt – to finish (optional)

Instructions

• First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
• Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
• Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
• Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won't be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.
• Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
• Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
• Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
• Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Video

Notes

• Don’t Skip The Chill Time. Really. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!
• Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe. 

Gather Your Ingredients

So, how do we make a brownie in cookie form? Let’s take a look:

• Semisweet or Dark Chocolate. Just like with our fudgy gluten-free brownies, these brownie cookies start with chocolate! A higher percentage of chocolate + butter gives you REALLY fudgy texture with an ultra chocolatey taste—just what we want in brownie cookies!
• Butter. You’ll melt butter with the chocolate to help with the fudgy texture. I haven’t tried these dairy-free yet, but if you do I’d love to know how they turn out!
• Brown Sugar & Granulated Sugar, A mix of light brown sugar and white sugar gives these brownie cookies great moist texture and their signature crackly tops.
• Eggs. Humble though they may be, eggs are the secret key ingredient in this gluten-free brownie cookie recipe. They bind the ingredients, yes, but whisking them with the sugar creates the structure that forms the light crackly top and fudgy middles. Yay for eggs!
• Vanilla. Always. I love vanilla extract and chocolate together!
• Gluten-Free Flour. We’re aiming for just enough flour to hold the chocolate cookies together without making them too cakey. To keep things simple, I recommend King Arthur Measure-For-Measure gluten-free flour blend. Don’t substitute almond flour or coconut flour or they won’t turn out!
• Unsweetened Cocoa Powder. I’m using alkalized or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder). Its acidity has been neutralized and it gives a richer color to the brownie cookies. Love it!
• Baking Powder. The secret ingredient! This is what gives the cookies their spread.
• Salt. To balance the flavor, we’ll use some kosher salt in the cookies themselves, then for a pretty flourish, I love to add a few flakes of flaky sea salt on top after baking.

Psst! Make Sure You Measure Your Flour Correctly!

This will make a HUGE difference in the quality of your bakes! We recommend the scoop and level method or (better yet!) weighing your flour for the best results.

LEARN HOW TO MEASURE FLOUR CORRECTLY

How To Make Fudgy Gluten-Free Brownie Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
2. Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
3. Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
4. Add Chocolate To Egg Mixture. Pour cooled melted chocolate mixture into the egg mixture and mix to combine.

5. Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt to the wet ingredients, and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
6. Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
7. Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes in the preheated oven, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
8. Cool Cookies Completely. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Enjoy once cooled & store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tips And Tricks For The Best Brownie Cookies

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives the brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

GET THEM IN THE OVEN QUICKLY. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.

CAN I MAKE THIS DOUGH IN ADVANCE? This is one gluten-free cookie recipe where you canNOT make them in advance. Making the dough in advance will mean you lose the glossy, crackly brownie tops and the cookies won’t spread the same way.

HOW TO STORE LEFTOVER BROWNIE COOKIES. To store leftover gluten-free brownie cookies, keep them in an airtight container at room temperature for 2-3 days, or in the freezer up to 6 weeks. Follow the instructions in our freezing cookies post for best results!

15+ Gluten-Free Valentines Recipes To Try This Year

But now, for the good stuff! Let’s get to the recipes!

1

Valentines Chex Mix (Gluten-Free!)

Even if you're not much of a baker, our crispy, crunchy gluten-free Valentine's Chex Mix is an easy gluten-free valentines treat anyone can make! (Just make sure to buy gluten-free pretzels!)

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2

Gluten-Free Red Velvet Crinkle Cookies

With its striking color and fudgy chocolate flavor, red velvet is perfect for valentine's day! These gluten-free red velvet crinkle cookies are a delightful option. The dough is rolled in powdered sugar to make a beautiful crinkle effect when baked. They look adorable and taste even better!

Get The Recipe

3

Gluten-Free Valentines Cookies

This is the perfect time to go all out on a fun color scheme, and these gluten-free m&m cookies nail it every time. Their golden brown edges, subtle hint of caramel-like brown butter, and a mix of chocolate chips and colorful M&Ms make these gluten-free cookies a perfect treat for this special day!

Get The Recipe

4

Gluten-Free Chocolate Tart

The perfect dessert for a chocolate lover! Our decadent gluten-free chocolate tart is one of those gluten-free Valentines Day desserts that LOOKS super fancy, but is secretly really easy to make. Simple cookie crust, gorgeous ganache filling, and fresh raspberries make it a stunner every time!

Get The Recipe

5

Gluten-Free Chocolate Covered Strawberry Brownies

These Gluten-Free Chocolate Covered Strawberry Brownies combine the rich flavors of fudgy gluten-free brownies with fresh, ripe strawberries and a glorious chocolate ganache that’ll make your heart sing!

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Gather Your Ingredients

The beauty of homemade whipped cream is the ingredients are as simple as can be. Let’s take a look:

How To Make Chocolate Whipped Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. In the bowl of a stand mixer (or a large glass or metal bowl), combine cream, powdered sugar, cocoa powder, and vanilla.
2. Mix, Then Whip. With the whisk attachment (or a hand mixer), beat on high speed for 30-60 seconds, then scrape down the sides of the bowl. Mix again on high speed for 3-5 minutes until you reach stiff peaks. Watch carefully when you can see the trail of the beaters in the whipped cream. Check it and mix just until the whipped cream holds its shape on the end of the beater.
3. Serve. Keep the whipped cream cold and covered until you’re ready to use it. Serve as a fruit dip, pipe onto brownies, cakes, pies, cheesecake, etc.
4. Store. Keep whipped cream in an airtight container in the fridge up to 3-4 days. Since this is a stabilized whipped cream, it should hold its shape well, but since it’s whipped cream, it’ll also need to stay cold (it’ll melt in warm temperatures)! Keep refrigerated when not in use, and don’t keep out at room temperature longer than 1-2 hours.

FAQ + Tricks For The Best Chocolate Whipped Cream

Keep It Cold! Unlike chocolate buttercream frosting or chocolate ganache, chocolate whipped cream needs to stay cold or it’ll melt. Keep it stored in the fridge until you need it, then only leave it out at room temperature for about 1 hour or less (less if it’s warm!)

Know The Difference Between Soft & Stiff Peaks. Soft peaks can be lovely for dolloping (great for topping pudding or pie), but it won’t hold its shape well longer term, especially if you want to use it for piping. Stiff peaks will hold their shape on the beater or a spoon, even if you rotate it around. Watch carefully when you reach the soft peaks stage, since it’s only a few seconds longer till you get to stiff peaks!

Adjust To Taste. You can add 1 Tablespoon MORE cocoa powder if you want a stronger flavor, or 1 Tablespoon more powdered sugar if you want a slightly sweeter flavor.

For A Darker Color, Bloom The Cocoa First. A few hours in advance, heat 1/2 cup of the cream till steaming, then stir in the cocoa powder until smooth or use an immersion blender to mix until evenly blended. Pour in the rest of the cream and chill until super cold again. (Warm or room temperature cream won’t whip well!) When you’re ready to whip the cream, add powdered sugar and vanilla and proceed as directed. 

More Fun Toppings To Try

Raspberry Coulis (Fresh Raspberry Sauce)

Easy Chocolate Syrup (Like Hershey’s!)

Easy Homemade Lemon Curd

Strawberry Topping

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Chocolate Whipped Cream

Our easy chocolate whipped cream recipe adds a fun, elegant touch to all kinds of delicious drinks & desserts. It tastes great on everything!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cocoa powder, cocoa whipped cream, whipped cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups Whipped Cream

Calories 61kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup COLD Heavy Whipping Cream
• ¼ cup Powdered Sugar (30 grams)
• 3 Tablespoons Unsweetened Cocoa Powder*
• 1 teaspoons Vanilla Extract

Instructions

• Combine. In the bowl of a stand mixer (or a large glass or metal bowl), combine cream, powdered sugar, cocoa powder, and vanilla.
• Mix, Then Whip. With the whisk attachment (or a hand mixer), beat on high speed for 30-60 seconds, then scrape down the sides of the bowl. Mix again on high speed for 3-5 minutes until you reach stiff peaks. Watch carefully when you can see the trail of the beaters in the whipped cream. Check it and mix just until the whipped cream holds its shape on the end of the beater.
• Serve. Keep the whipped cream cold and covered until you're ready to use it (it'll set up even more when chilled!). Serve as a fruit dip, pipe onto brownies, cakes, pies, cheesecake, etc.
• Store. Keep whipped cream in an airtight container in the fridge up to 3-4 days. Since this is a stabilized whipped cream, it should hold its shape well, but since it's whipped cream, it'll also need to stay cold (it'll melt in warm temperatures)! Keep refrigerated when not in use, and don't keep out at room temperature longer than 1 hour (less, if it's warm!).

Video

Notes

• Cocoa Powder. For the best flavor, I recommend natural cocoa powder (like Hershey’s or Ghirardelli) rather than Dutch-processed cocoa. I tried both, and natural cocoa tastes best!
• For Darker Color, you can bloom the cocoa first. A few hours in advance, heat 1/2 cup of the cream till steaming, then stir in the cocoa powder until smooth or use an immersion blender to mix until evenly blended. Pour in the rest of the cream and chill until super cold again. (Warm or room temperature cream won’t whip well!) When you’re ready to whip the cream, add powdered sugar and vanilla and proceed as directed. 
• Know The Difference Between Soft & Stiff Peaks. Soft peaks can be lovely for dolloping (great for topping pudding or pie), but it won’t hold its shape well longer term, especially if you want to use it for piping. Stiff peaks will hold their shape on the beater or a spoon, even if you rotate it around. Watch carefully when you reach the soft peaks stage, since it’s only a few seconds longer till you get to stiff peaks!

Nutrition

Serving: 2Tablespoons | Calories: 61kcal | Carbohydrates: 2.9g | Protein: 0.6g | Fat: 5.5g | Saturated Fat: 3.5g | Cholesterol: 16.8mg | Sodium: 4.3mg | Potassium: 39.8mg | Fiber: 0.3g | Sugar: 2.3g | Vitamin C: 0.1mg | Calcium: 11mg

Gather Your Ingredients

So what do you need to make these fudgy small batch gluten-free brownies? Let’s take a peek at the ingredient list…

How To Make Small Batch Gluten-Free Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a METAL 9×5 loaf pan with parchment paper and set aside.
2. Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 1/3 cup chocolate chips. Melt on low heat in 15-20 second intervals, stirring in between each interval until the chocolate is melted, smooth, and glossy. Set aside to cool slightly.
3. Beat Egg, Sugar, and Vanilla. In a medium bowl, combine granulated sugar, egg, and vanilla. Whisk or beat with a hand mixer a FULL 2-3 minutes or until the sugar is almost completely dissolved. The mixture will get significantly lighter in color, and when you rub the mixture between your fingers you should barely feel any grains of sugar left. DO NOT rush this step, or your brownies will be gritty and won’t have glossy tops.
4. Add Melted Chocolate Mixture To Egg Mixture and gently stir to combine.

5. Add Dry Ingredients. In a small bowl, combine gluten-free flour, cocoa powder, and salt. Whisk to combine, then add to the wet ingredients and stir until just mixed. Add 1/3 cup chocolate chips and stir until evenly distributed.
6. Bake Brownies. Transfer the brownie batter to the prepared pan and smooth the surface. Bake at 350 degrees F for 15-18 minutes, or until the top looks shiny and set and the brownies don’t jiggle when you gently wiggle the pan. (A toothpick inserted in the center should come out with just some moist crumbs, but not wet brownie batter)
7. Finish & Cool. Remove the brownies from the oven and sprinkle with flaky sea salt (if using). Let the brownies cool 5 or so minutes in the pan, then lift up with the parchment paper and transfer to a wire rack to cool completely before cutting. (This will help the brownies set up properly–you can speed this process up by chilling the brownies in the fridge) 
8. Serve & Store. Cut brownies into 8 small squares, 6 medium rectangles, or 4 big rectangles. Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months!

FAQ + Tricks For The Best Small Batch Brownies

Use The Right Pan! For best results here, use a metal pan! Glass pans bake differently than metal pans, and that’s especially obvious when it comes to brownies. (See an example here!) Metal pans work best for small batch brownies, but if all you have is a glass loaf pan or ceramic loaf pan, keep in mind that a glass pan will conduct heat more slowly, so the brownies will take longer to bake. The brownies will also likely try to “climb” the sides of the pan, which can cause them to sink a bit later and have an uneven surface.

Make Them Dairy-Free! For a gluten-free dairy-free option, you can use dairy-free chocolate chips and vegan butter (like Earth Balance). All the other ingredients are naturally dairy-free!

Err On The Side Of Underbaking. No one wants a dry brownie, so if you have to err on the side of slightly underbaking or slightly overbaking, I always recommend underbaking! Keep in mind they’ll continue to set as they cool, and the heat from the pan will keep cooking them until it cools down. My brownies have always been done at the 15-16 minute mark.

More Gluten-Free Brownie Recipes To Try

Gluten-Free Nutella Brownies

Gluten-Free Cosmic Brownies

Gluten-Free S’mores Brownies

Gluten-Free Marshmallow Brownies

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Small Batch Gluten-Free Brownies

These easy homemade gluten-free brownies have a satisfying crinkle top, fudgy texture & all the fudgy flavor of your favorite brownies, just made in a smaller batch!

Course Brownies, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free brownies, small batch

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6 Brownies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 Tablespoons butter (57 grams)
• ⅓ cup dark chocolate chips or semisweet chocolate chips (57 grams)
• 6 Tablespoons sugar (75 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup gluten-free measure-for-measure flour blend* (30 grams)
• ¼ cup unsweetened cocoa powder* (natural cocoa NOT Dutch processed cocoa) (20 grams)
• ¼ teaspoon salt
• ⅓ cup dark chocolate chips or semisweet chocolate chips (or chopped nuts!)
• Optional: flaky sea salt for garnish

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a METAL 9×5 loaf pan with parchment paper and set aside.
• Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 1/3 cup chocolate chips. Melt on low heat in 15-20 second intervals, stirring in between each interval until the chocolate is melted, smooth, and glossy. Set aside to cool slightly.
• Beat Egg, Sugar, and Vanilla. In a medium bowl, combine granulated sugar, egg, and vanilla. Whisk or beat with a hand mixer a FULL 2-3 minutes or until the sugar is almost completely dissolved. The mixture will get significantly lighter in color, and when you rub the mixture between your fingers you should barely feel any grains of sugar left. DO NOT rush this step, or your brownies will be gritty and won't have glossy tops.
• Add Chocolate Mixture To Egg Mixture and gently stir to combine.
• Add Dry Ingredients. In a small bowl, combine gluten-free flour, cocoa powder, and salt. Whisk to combine, then add to the wet ingredients and stir until just mixed. Add 1/3 cup chocolate chips and stir until evenly distributed.
• Bake Brownies. Transfer the brownie batter to the prepared pan and smooth the surface. Bake at 350 degrees F for 15-18 minutes, or until the top looks shiny and set and the brownies don't jiggle when you gently wiggle the pan. (A toothpick inserted in the center should come out with just some moist crumbs, but not wet brownie batter)
• Finish & Cool. Remove the brownies from the oven and sprinkle with flaky sea salt (if using). Let the brownies cool 5 or so minutes in the pan, then lift up with the parchment paper and transfer to a wire rack to cool completely before cutting. (This will help the brownies set up properly–you can speed this process up by chilling the brownies in the fridge) 
• Serve & Store. Cut brownies into 8 small squares, 6 medium rectangles, or 4 big rectangles. Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months!

Video

Notes

• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these brownies, but if you use another 1:1 blend, be sure it contains xanthan gum. Do not use almond flour or coconut flour into this recipe. 
• Cocoa Powder. I recommend natural cocoa powder (like Hershey’s or Ghirardelli) rather than Dutch processed cocoa powder for this recipe, but if you prefer a darker flavor, you can use Dutch cocoa instead! 
• Pan Material & Pan Size Matters! I use a true 9×5 loaf pan (measure the largest rectangle at the top of the pan!). If yours is a smaller pan, like an 8×4, your brownies will take a few more minutes to bake. Similarly, I only recommend a metal loaf pan here. The brownies will “climb” the sides of a glass or ceramic pan and take longer to cook. 

Gather Your Ingredients

These gluten-free banana chocolate chip muffins are a riff on our gluten-free chocolate chip muffins recipe, so you might notice some familiar ingredients! Let’s take a look:

How To Make Brown Butter Banana Chocolate Chip Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Brown The Butter. Before you start the muffin batter, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a heatproof bowl to cool to room temperature. (Get step-by-step instructions for browning butter here!)
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
3. Combine Cooled Butter & Sugar. In a large bowl, combine cooled brown butter, brown sugar, and sugar.
4. Finish Wet Ingredients. Add the mashed bananas, sour cream, eggs, and vanilla. Whisk until evenly combined.

5. Add Dry Ingredients To Wet Ingredients. Add the flour mixture and the mini chocolate chips to the wet ingredients and stir until just combined.
6. Let Batter REST While You Preheat & Prep. If possible, let the batter rest 30-60 minutes at room temperature. (This will give the muffins a taller rise and a more tender texture!) While the batter rests, preheat the oven to 425 degrees F. and line a metal muffin pan with parchment paper liners.
7. Scoop & Garnish. After the batter has rested, use an ice cream scoop or extra large cookie scoop to divide the batter between 12 muffin cups. (You may have 1-2 muffins left for a second batch, depending on how long you let the batter rest!) Sprinkle the top of each muffin with coarse sugar or sparkling sugar and a few more chocolate chips, if desired.
8. Bake + Reduce Temp + Bake. Then, bake at 425 degrees F. for 5 minutes. Reduce the oven temperature to 350 degrees F (leave the muffins in the oven!) and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
9. Cool, Serve & Store. Let the muffins cool in the pan 3-5 minutes, then transfer to a wire rack to finish cooling completely. Enjoy right away and store leftovers in an airtight container or bag at room temperature 2-3 days or freeze in a freezer bag up to 2 months. (I recommend warming up leftover muffins for a few seconds in the microwave to revive their texture!)

FAQ + Tricks For The Best Banana Chocolate Chip Muffins

Measure The Mashed Bananas. For the best results, I highly recommend measuring the mashed bananas rather than going by the number of bananas. Bananas can vary in size, so adding more banana also means throwing off the ratio of wet: dry ingredients. While banana bread and banana muffins can be forgiving to a point, you’ll get the best results from measuring the mashed bananas!

Let The Batter Rest. It’s an extra step, yes, but letting the batter rest at least 30-60 minutes before baking is a great way to improve the texture and rise of your muffins. When the batter rests, the flour hydrates better and the baking powder & baking soda have more time to work, which gives your muffins a super fluffy, tender crumb and helps you achieve those bakery-worthy sky-high muffin tops!

The BEST Muffin Pan & Parchment Liners. In my experience, the muffin pan and muffin cup liners you use can make or break your recipe! We love this light-colored aluminum muffin tin for even baking, and these parchment muffin liners that are REMARKABLY nonstick. (No more losing half your muffin to the wrapper!) Keep in mind that if you use a ceramic or silicone muffin pan, your muffins may take longer to bake.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Chocolate Chip Muffins

Gluten-Free Almond Poppy Seed Muffins

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Gluten-Free Brown Butter Banana Chocolate Chip Muffins

These fluffy, bakery-style gluten-free banana chocolate chip muffins are made with brown butter for extra flavor, with plenty of chocolate chips in each bite!

Course Breakfast, Muffins

Cuisine American

Diet Gluten Free

Keyword banana, gluten-free banana bread

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 -14 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Muffin Pan (Preferably Light Colored Metal!)
• Parchment Muffin Liners

Ingredients

• 2 ½ cups Gluten-Free Measure-For-Measure Flour* (300 grams)
• 2 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Butter (113 grams/1 stick)
• ½ cup Granulated Sugar (100 grams)
• ½ cup Brown Sugar (100 grams)
• 1 cup Mashed Bananas (2 large bananas)
• ¾ cup Sour Cream (or Plain Greek Yogurt)
• 2 Large Eggs (Room Temperature)
• 1 Tablespoon Vanilla Extract
• ¾ cup Mini Chocolate Chips
• 1-2 Tablespoons Coarse Sugar or Sparkling Sugar (Optional–For Garnish)

Instructions

• Brown The Butter. Before you start the muffin batter, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a heatproof bowl to cool to room temperature. (Get step-by-step instructions for browning butter here!)
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
• Combine Cooled Butter & Sugar. In a large bowl, combine cooled brown butter, brown sugar, and sugar.
• Finish Wet Ingredients. Add the mashed bananas, sour cream, eggs, and vanilla. Whisk until evenly combined.
• Add Dry Ingredients To Wet Ingredients. Add the flour mixture and the mini chocolate chips to the wet ingredients and stir until just combined.
• Let Batter REST While You Preheat & Prep. If possible, let the batter rest 30-60 minutes at room temperature. (This will give the muffins a taller rise and a more tender texture!) While the batter rests, preheat the oven to 425 degrees F. and line a metal muffin pan with parchment paper liners.
• Scoop & Garnish. After the batter has rested, use an ice cream scoop or extra large cookie scoop to divide the batter between 12 muffin cups. (You may have 1-2 muffins left for a second batch, depending on how long you let the batter rest!) Sprinkle the top of each muffin with coarse sugar or sparkling sugar and a few more chocolate chips, if desired.
• Bake + Reduce Temp + Bake. Then, bake at 425 degrees F. for 5 minutes. Reduce the oven temperature to 350 degrees F (leave the muffins in the oven!) and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
• Cool, Serve & Store. Let the muffins cool in the pan 3-5 minutes, then transfer to a wire rack to finish cooling completely. Enjoy right away and store leftovers in an airtight container or bag at room temperature 2-3 days or freeze in a freezer bag up to 2 months. (I recommend warming up leftover muffins for a few seconds in the microwave to revive their texture!)

Video

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these muffins. If you use another 1:1 flour blend, be sure it contains xanthan gum. Do not use almond flour or coconut flour for this recipe. 
• Measure The Mashed Bananas. For the best results, I highly recommend measuring the mashed bananas rather than going by the number of bananas. Bananas can vary in size, so adding more banana also means throwing off the ratio of wet: dry ingredients. While banana bread and banana muffins can be forgiving to a point, you’ll get the best results from measuring the mashed bananas!

Gather Your Ingredients

How To Make Chex Scotcheroos, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start By Making The Scotcheroo Base

1. Prep Your Station. Before you dive into the actual preparation, make sure you have everything measured, prepped & available close by since the recipe moves quickly once you’ve begun. Measure the cereal & set aside. Line an 8×8 pan with parchment paper if making bars, or a cookie sheet if making clusters.
2. Melt Sugar & Honey. In a large saucepan, combine granulated sugar and honey. Stir over low heat or medium low heat until the sugar is almost entirely dissolved. Do NOT bring the mixture to a boil here, or the scotcheroos will be dry.
3. Stir In Peanut Butter, Vanilla & Salt and stir until everything is smooth and evenly blended.
4. Mix In Cereal. Remove the pan from the heat and add the Chex cereal to the peanut butter mixture. Stir to coat the cereal evenly.

To Make Chex Scotcheroos Bars

5. Pat Out Bars. Transfer the cereal mixture to your prepared pan and gently pat it into an even layer with a flexible spatula or your fingers. (Try not to overly compact this mixture since you want it to have soft scotcheroos!
6. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat.)
7. Layer. Spread the melted chocolate mixture over the cereal layer and use an offset spatula to smooth the chocolate into an even layer. 
8. Set, Serve & Store. Let the chocolate layer set 1-2 hours before cutting into bars, for best results. (You can speed this process up by covering the pan and refrigerating for 45-60 minutes.) Garnish with flaky sea salt, if desired, and cut into squares or bars. These scotcheroos are rich, so I prefer cutting them into 12-18 smaller bars. Transfer leftover scotcheroos to an airtight container and store at room temperature 1-3 days.

To Make Chex Scotcheroos Clusters

9. Scoop Clusters & Let Set. Use a large cookie scoop to measure heaping 3-4 Tablespoon mounds onto your parchment lined baking sheet. (Almost like no-bake cookies!) Let the clusters set for 20-30 minutes at least before topping.
10. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat, or in a double boiler for even gentler heat.)
11. Add Chocolate Topping to each cluster, using a spoon or spatula. (The chocolate mixture will be thick, so be gentle! I find a small, flexible spatula is my favorite tool for the job.)
12. Set, Serve & Store. Let the chocolate set 30-60 minutes, for best results, then enjoy! Store leftover scotcheroos in an airtight container at room temperature up to 3 days.