Gluten Free Brownie Recipes

Making Brownies from Scratch Never Tasted So Good!

deep-dish-fudge-brownies

Chocolate Brownies

Making brownies from scratch seems like a lot of fuss and lots of time to make. It is easy to just buy a brownie mix and go from there. Well, now you can enjoy some of the best tasting brownies on the planet with the recipes included here.

They all are gluten free and some are even vegan. Our recommendation for you is to make the brownie recipe of your choice by following the recipe exactly. Then, make any adjustments that fits your preferences. There are some variations to each of the brownie recipes mentioned below.

The baking times may vary due to the differences in ovens. Our suggestion is for you to carefully watch the baking at least ten minutes prior to the stop time to ensure that the brownies are not overcooked. In some cases, you may have to exceed the recipes suggested cooking time.

Some of the recipes below can be adjusted for those individuals with certain allergies like dairy and nuts. You should be able to substitute without affecting the outcome of the recipe.

A lot of the ingredients in the recipes below do not state them being gluten free like vanilla extract, brown sugar, baking powder, cocoa powder, chocolate chips, walnuts, pecans, confectioner’s sugar and baking soda. Most of these ingredients are gluten free. However, to be sure, always read the ingredients before purchasing.

Check out some of the other recipes by clicking here.

Brownie Recipe Table of Contents

To help you to get to the brownie recipe of interest, just select or click on the link below and you will be taken directly to that recipe. Or, you can scroll down to view them all.

Gluten Free Fudge Brownies

Prep: 15 min. Cook: 45 min. Ready: 1 hr. Servings: 16 Calories: 228

gluten-free-fudge-brownie

Gluten Free Fudge Brownie Recipe

Ingredients

  • 2/3 cup gluten free baking mix
  • ½ cup cornstarch
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • ¾ cup gluten free unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • ¾ cup butter or margarine, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour an 8×8 square baking pan
  3. In a large bowl, stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda using a fork to remove any lumps.
  4. Pour in eggs and melted butter or margarine and mix using a large spoon or a hand mixer on low until mixture forms a smooth batter, about 3 to 5 minutes.
  5. Scrape the batter into the prepared baking pan.
  6. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, and fall during baking.
  7. Place the brownies in a preheated oven for about 40 to 45 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
  8. Let cool and serve.

Variations

  1. Use Bob’s Red Mill Gluten Free All-Purpose Baking Flour.
  2. Use a 9×13 baking pan. Aluminum foil was needed on rack with 8×8 baking pan.
  3. Freezing the leftovers helps take away any grittiness. Top brownies with a peanut butter frosting.
  4. Use an 8 ½ x 11 baking pan.
  5. Make or use your own favorite frosting to top brownies.

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Coconut Macaroon Brownies

Prep: 25 min. Cook: 45 min. Ready: 1 hr. 15 min. Servings: 18 Calories: 479

coconut-macaroon-brownies

Coconut Macaroon Brownies Recipe

Ingredients

  • 1 cup butter, softened (2 sticks)
  • 2 cups white sugar
  • 4 eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups of gluten free all-purpose flour
  • ¾ teaspoon cream of tartar
  • ½ cup unsweetened cocoa powder
  • ½ cup walnuts, chopped
  • 4 cups unsweetened coconut flakes
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13 inch baking pan.
  3. In a large bowl, cream together the butter and the sugar.
  4. Beat in the eggs, one at a time, then stir in 1 ½ teaspoons vanilla.
  5. Combine the flour, cream of tartar, and cocoa and stir into egg mixture until well blended.
  6. Fold in walnuts.
  7. Spread ½ of this mixture into the bottom of the prepared pan.
  8. Make the middle coconut layer. In a medium bowl, stir together the coconut, sweetened condensed milk, and 1 tablespoon vanilla.
  9. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
  10. Bake in a preheated oven for 40 to 45 minutes, until the top is no longer shinny.
  11. Remove from oven and let cool in the pan.
  12. Cut into squares when cooled, and serve.

Variations

  1. Bake in a 9×9 inch pan. Use sweetened coconut if desired.
  2. Let cooked brownies stay in refrigerator overnight for a better flavor. Use only 3 eggs instead of 4.
  3. Use 3 to 3.5 cups of coconut flakes to cut down on the thickness of the coconut layer.
  4. Add one egg and one 8 ounce package of cream cheese to coconut filling.
  5. You may want to start checking the brownies after 30 to 35 minutes.
  6. Reduce white sugar by one cup. Increase cocoa powder to ¾ cup.
  7. Use 3 eggs and 3 cups of coconut.

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Zucchini Brownies

Prep: 15 min. Cook: 30 min. Ready: 45 min. Servings: 24 Servings Calories: 209

zucchini-brownies

Zucchini Brownies Recipe

Ingredients

  • ½ cup vegetable oil
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups gluten free all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • ½ cup walnuts, chopped
  • 6 tablespoons gluten free unsweetened cocoa powder
  • ¼ cup margarine or butter
  • 2 cups confectioner’s sugar
  • ¼ cup milk
  • ½ teaspoon vanilla extract

Brownie Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13 inch baking pan.
  3. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla, until well blended.
  4. In another medium bowl, combine flour, ½ cup cocoa, baking soda, and salt.
  5. Stir dry ingredients into the sugar mixture.
  6. Fold in the zucchini and walnuts.
  7. Spread evenly in the prepared baking pan.
  8. Bake in the preheated oven for 25 to 30 minutes, until the brownies bring back when touched in the center.
  9. Remove from oven and let the brownies cool.

Note: The zucchini batter will appear to be very dry when going into the oven. This is normal. The zucchini will let out its moisture during the baking process and the brownies will be moist. Do not add eggs to this recipe, as it is a non-egg brownie recipe. Be careful not to over bake the brownies.

Frosting Directions

  1. In a saucepan, melt the butter or margarine together with 6 tablespoons cocoa, until smooth. Set aside to cool.
  2. In a medium bowl, blend together with a hand mixer or wooden spoon, confectioner’s sugar, milk, and ½ teaspoon vanilla, until smooth.
  3. Stir in the cocoa mixture until well incorporated.
  4. After the brownies are completely cooled, spread icing mixture over the top of the brownies.
  5. Top with chocolate sprinkles or powdered sugar (optional).
  6. Cut into squares and serve.

Variations

  1. Omit nuts from recipe.
  2. Add ½ cups chocolate chips into the batter.
  3. Used only ¼ cup of walnuts.
  4. Use cocoa powder for dusting baking pan instead of flour.
  5. Grate or puree the zucchini after it has time to sweat by sitting a while. Reduce white sugar to 1 ¼ cups.
  6. Sprinkle chocolate chips over top of brownies when they come out of the oven.

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Blonde Brownies

Prep: 30 min. Cook: 20 min. Ready: 50 min. Servings: 6 Calories: 477

blonde-brownies

Blonde Brownies Recipe

Ingredients

  • 1 cup sifted gluten free all-purpose flour
  • ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup walnuts, chopped
  • 1/3 cup butter, melted
  • 1 cup brown sugar, packed
  • 1 egg, beaten
  • 1 tablespoon vanilla extract
  • 2/3 cup semisweet gluten free chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×9 inch baking pan.
  3. Measure 1 cup sifted flour into a sifter.
  4. Add baking powder, baking soda, and salt. Sift again.
  5. Add ½ cup chopped nuts. Mix well and set aside.
  6. In a medium bowl, stir the brown sugar into the melted butter and mix well. Let cool.
  7. Mix the beaten egg and vanilla into the brown sugar mixture.
  8. Add the flour mixture a bit at a time, mixing just until combined.
  9. Spread the batter into the prepared baking pan.
  10. Sprinkle ½ to 1 cup chocolate chips on top.
  11. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  12. Cut into squares when cooled.

Variations

  1. Mix in the chocolate chips in the batter instead of placing them on top.
  2. When doubling the recipe, use a 13×9 inch pan and increase the baking time (about 35 minutes).
  3. Let out the nuts and put chocolate chips in batter. Do not store these in the refrigerator as they will become hard as bricks.
  4. Use butterscotch chips instead of chocolate.
  5. You can use almonds, white chocolate chips, semi-sweet chips, toffee bits, milk chocolate chips, and pecans.

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Vegan Brownies

Prep: 15 min. Cook: 25 min. Ready: 50 min. Servings: 16 Calories: 284

vegan-brownies

Vegan Brownies Recipe

Ingredients

  • 2 cups of gluten free unbleached all-purpose flour
  • 2 cups of white sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt.
  3. Pour in water, vegetable oil, and vanilla. Mix until well blended.
  4. Spread evenly the batter mixture in a 9×13 inch baking pan.
  5. Bake in the preheated oven for 25 to 30 minutes, until the top is no longer shinny.
  6. Remove from oven, and let cool for 10 minutes.
  7. Cut into squares.

Variations

  1. Use raw sugar instead of white sugar.
  2. Make ½ batch of batter using 8×8 square baking pan sprayed with PAM. Use 1 cup AP flour, ¾ cup white sugar, 6 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup water, 2 tablespoons vegetable oil, ½ cup natural/unsweetened applesauce, and 1 teaspoon vanilla. Put in ½ the batter in baking pan and place a layer of ¾ cup of butterscotch and chocolate chips, poured rest of batter to cover the chips. Bake for 30 minutes.
  3. To reduce calories, use Splenda instead of white sugar. Use 1 ½ cups of soy milk and ½ cup of oil, instead of 1 cup water and 1 cup oil.
  4. Reduce oil to ¼ cup and add ¾ cup applesauce.
  5. Use equal parts of brown and white sugar, and add 1 cup of both coconut flakes and pecans.

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Mmm-Mmm Better Brownies

Prep: 15 min. Cook: 25 min. Ready: 40 min. Servings: 16 Calories: 161

mmm-mmm-better-brownies

Mmm-Mmm Better Brownies Recipe

Ingredients

  • ½ cup vegetable oil (or butter-1 stick)
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup gluten free all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup walnuts, chopped (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×9 inch baking pan.
  3. In a medium bowl, mix together the oil, sugar, and vanilla using a spoon or hand mixer on low.
  4. Beat in eggs.
  5. Combine flour, cocoa, baking powder, and salt.
  6. Stir into the egg mixture until well blended.
  7. Stir in walnuts if desired.
  8. Spread the batter evenly in prepared baking pan.
  9. Bake in preheated oven for 20 to 25 minutes, or until the brownies begin to pull away from the edges of the pan.
  10. Let cool on a wire rack.
  11. Cut into squares and serve.

Variations

  1. Doubled the recipe and baked the brownies in a 9×13 inch pan, for about 35 minutes. Topped the batter with butterscotch and white chocolate chips.
  2. Reduce the white sugar to ¾ cup.
  3. For thicker brownies, use an 8×8 inch baking pan. Bake brownies for 18 minutes.
  4. Used 8×8 glass baking dish and added ¼ cup milk chocolate chips into the batter and baked for 30 minutes. Used butter instead of oil. Wow!
  5. Use microwave 1 to 2 minutes to melt butter or heat oil before adding in sugar. Reduce sugar by ½ and add honey for the other half.

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Absolutely Best Brownies

Prep: 5 min. Cook: 25 min. Ready: 30 min. Servings: 12 Calories: 201

absolutely-best-brownies

Absolutely Best Brownies Recipe

Ingredients

  • ½ cup butter melted ( 1 stick)
  • 1 cup white sugar
  • 2 eggs
  • ½ cup rising gluten free flour (cake like) or gluten free all-purpose flour (less cake like)
  • 1/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ walnuts, chopped (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour an 8×8 or 9×9 inch baking pan.
  3. In a medium bowl, beat together the butter and sugar, until well combined.
  4. Add eggs, and mix well.
  5. Combine the flour, cocoa, and salt and stir into egg mixture and combine well.
  6. Mix in the vanilla and walnuts if desired, until combined.
  7. Spread the mixture into prepared baking pan.
  8. Bake in preheated oven for 25 to 30 minutes, or until edges are firm.
  9. Remove from heat and cool.
  10. Cut into squares and serve.

Variations

  1. Double recipe and use a 9×13 baking pan. Melt butter in a large saucepan and remove from heat. Dump in all of the other ingredients and mix well using a whisk, and pour into baking pan. Toss chocolate chips, toffee bits or nuts into the batter.
  2. Used ½ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt, ¼ cup margarine and ¼ cup butter and mixed with a stand mixer. Added a little powdered sugar.
  3. Use all-purpose flour and ¼ teaspoon baking powder.
  4. Double the recipe using a 9×13 inch pan and bake for 30 minutes.

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Chunky Cheesecake Brownies

Prep: 25 min. Cook: 30 min. Ready: 55 min. Servings: 16 Calories: 244

chunky-cheesecake-brownies

Chunky Cheesecake Brownies Recipe

Ingredients

  • 1 (8 ounce) package of cream cheese, softened
  • ¼ cup white sugar
  • 1 egg
  • 1 cup gluten free semisweet chocolate chips
  • ¼ cup butter (1/2 stick)
  • 1 cup gluten free semisweet chocolate chips
  • ½ cup white sugar
  • 2 eggs
  • 2/3 cup gluten free all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×9 inch square baking pan.
  3. Combine cream cheese with ¼ cup sugar and 1 egg in a mixing bowl, and beat until smooth.
  4. Stir in 1 cup chocolate chips into cream cheese mixture. Set aside.
  5. Fill a saucepan with water and bring to a boil. Turn off the heat, and set a heatproof mixing bowl over the water, making sure the bottom of the bowl does not touch the water.
  6. In the mixing bowl, combine butter with the remaining cup of chocolate chips. Stir until melted and blended together.
  7. Stir in the remaining ½ cup sugar and 2 eggs, then sift together the flour, baking powder, and salt.
  8. Stir dry ingredients into chocolate mixture until it’s evenly blended.
  9. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer).
  10. Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  11. Bake in the preheated oven for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of pan. Remove from heat to cool.
  12. Cut into 12 to 16 squares when cooled. Store brownies in refrigerator or freezer.

Variations

  1. You can melt the butter and chocolate mixture in the microwave for 30 seconds and stir. Put it in for another 20 seconds and stir. Keep doing this until the mixture is melted and smooth.
  2. Cut the sugar from the brownie part from ½ cup to ¼ cup.
  3. Use dark chocolate chips instead of semisweet. Used microwave to melt butter and chips. 1 minute, and stir. Another 10 seconds and stir. It was melted completely.
  4. Cut the chocolate chips from the cheese part to ¾ cup.
  5. If you double the recipe, use a 9×13 baking pan and bake for 40 minutes. Reduced by half the amount of chocolate chips in the cheese portion of the recipe and a little extra cream cheese.

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Pumpkin Brownies

Prep: 20 min. Cook: 40 min. Ready: 1 hr. Servings: 16 Calories: 241

pumpkin-brownies

Pumpkin Brownies Recipe

Ingredients

  • ¾ cup gluten free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter, melted (1 ½ sticks)
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ¼ cup cocoa powder
  • ½ cup gluten free semisweet chocolate chips
  • ½ cup gluten free pumpkin puree
  • ½ cup walnuts, chopped
  • ¾ teaspoon gluten free ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease an 8×8 baking pan.
  3. In a medium bowl, stir in the flour, baking powder, and salt until blended. Set aside.
  4. In a large bowl, stir together the melted butter, sugar, and vanilla. Beat in eggs one at a time with a wooden spoon.
  5. Gradually add in the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
  6. In one bowl of batter, blend in the cocoa powder and chocolate chips.
  7. In the other bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg until blended.
  8. Spread ½ of the chocolate batter mixture into the bottom of the prepared baking pan, and follow with ½ of the pumpkin batter. Repeat the layers, ending with the pumpkin layer.
  9. Drag a knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  10. Bake in the preheated oven for 40 to 45 minutes, or until the brownies begin to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean.
  11. Remove from heat to cool.
  12. Cut into squares and serve.

Variations

  1. As each oven is different check about 10 minutes before the recipe end time to determine if brownies are done.
  2. Use ½ oil and ½ butter in the recipe.
  3. Use 2 eggs instead of 3, and 1 ½ teaspoons of pumpkin pie spice instead of 3 teaspoons. Use a 9×13 baking pan for doubling the recipe, and 4 eggs and 3 teaspoons of pumpkin pie spice.
  4. Pour the entire chocolate batter in the bottom of baking pan and then all of the pumpkin batter on top of the chocolate layer.

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Brook’s Best Bombshell Brownies

Prep: 15 min. Cook: 35 min. Ready: 50 min. Servings: 24 Calories: 248

brooks-best-bombshell-brownies

Brooks Best Bombshell Brownies Recipe

Ingredients

  • 1 cup butter, melted (2 sticks)
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 ½ cups gluten free all-purpose flour
  • 1 cup gluten free unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup gluten free semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×13 baking pan.
  3. In a large bowl, combine the melted butter, sugar, and vanilla.
  4. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  5. In a separate bowl, sift the flour, cocoa powder, and salt.
  6. Gradually stir flour mixture into the egg mixture until well blended.
  7. Stir in chocolate morsels.
  8. Spread the batter evenly into the prepared baking pan.
  9. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove, and let pan cool on a wire rack.
  11. Cut into squares and serve.

Variations

  1. Use milk chocolate chips and 1 ½ cups brown sugar and 1 ½ cups white sugar. Microwave the butter and use a whisk instead of sifting the dry ingredients.
  2. Do not use a 9×9 baking pan for this recipe. Use a 9×13.
  3. If you do not have semisweet chocolate chips you can chop up some squares of semisweet chocolate and works just fine.
  4. Decreased salt to ½ teaspoon and added ½ teaspoon baking soda.
  5. If you use a glass pan, reduce oven temperature to 325 degrees F. To prevent sticking, add parchment paper to bottom of glass and metal pans.

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Gluten-Free, Dairy-Free Coconut Brownies

Prep: 10 min. Cook: 30 min. Ready: 50 min. Servings: 12 Calories: 313

gluten-free-dairy-free-coconut-brownies

Gluten-Free Dairy-Free Coconut Brownies Recipe

Ingredients

  • 2 cups all-purpose rice flour
  • 1 cup white sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup unsweetened coconut milk
  • ¾ cup unsweetened applesauce
  • ¾ cup sweetened flaked coconut
  • ¼ cup coconut oil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×13 inch baking dish.
  3. In a large bowl, mix rice flour, white sugar, cocoa powder, brown sugar, salt and baking powder together.
  4. Add coconut milk, applesauce, flaked coconut, and coconut oil and blend until mixture thickens into a batter.
  5. Pour the batter into the prepared baking dish.
  6. Bake in the preheated oven for 30 minutes, or until the top is dry and the edges have started to pull away from the sides of the pan.
  7. Remove and let cool for 10 minutes.
  8. Cut into squares and serve.

Variations

  1. Used agave nectar instead of brown sugar as a substitute.
  2. Add ¾ chopped walnuts to the recipe.
  3. Drizzled some dairy free melted chocolate on top.
  4. Substituted stevia for white sugar and agave syrup for the brown sugar.

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Rich Black and White Brownies

Prep: 20 min. Cook: 20 min. Ready: 40 min. Servings: 24 Calories: 222

rich-black-and-white-brownies

Rich Black and White Brownies Recipe

Ingredients

  • ¾ cup butter, softened (1.5 sticks)
  • 1 cup white sugar
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cup gluten free all-purpose flour, divided
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt.
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon melted butter
  • ½ cup gluten free milk chocolate chips
  • ½ cup gluten free white chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a 9×13 inch baking pan.
  3. Beat ¾ cup butter, white sugar, and brown sugar in a bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla. Set aside.
  4. Mix 2 ¼ cups of flour, baking powder, and salt together in a separate bowl. Set aside.
  5. Stir flour mixture into creamed butter mixture until the batter is smooth. Divide the batter into two bowls.
  6. Whisk cocoa powder and 1 tablespoon melted butter together in a medium bowl and stir this mixture into one of the bowls of batter. This will be the black half. Pour black half into the prepared baking pan.
  7. Stir in the remaining ¼ cup of flour, and milk chocolate chips into the remaining bowl of batter creating the white half. Spread white half over black half.
  8. Sprinkle white chocolate chips over white half.
  9. Bake in the preheated oven for 20 to 30 minutes, until edges begin to pull away from the sides of the pan.
  10. Remove and let cool completely.
  11. Cut into squares or bars.

Note: Use the back of a wet spoon to spread the two layers out.

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