stack of gluten-free chocolate brownies next to a mug

Gluten-free brownies

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(17 ratings)

Prep: 20 mins Cook: 40 mins


Serves 12

These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal515
  • fat33g
  • saturates19g
  • carbs45g
  • sugars37g
  • fibre4g
  • protein7g
  • salt0.34g
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  • 250g unsalted butter, cubed, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 4 large eggs
  • 300g golden caster sugar
  • ½ tsp vanilla extract or paste
  • 100g gluten-free plain flour, sieved
  • 60g cocoa powder
  • ½ tsp fine sea salt
  • 150g milk chocolate, roughly cut into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  1. Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.

  2. Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.

  3. Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.

  4. Leave to cool a little in the tin before cutting into 12 squares.

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Comments, questions and tips

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Yazmin Pelling's picture
Yazmin Pelling
27th Jun, 2020
The brownies came out really oily and didn't cook even after 2 and a half hours in the oven! It seemed like there was too much butter in the recipe as it looks like it has twice as much compared to other recipes. The bits that did cook (around the edges) tasted amazing!
22nd Jan, 2020
These are a wonderful treat, gluten intolerant or not!!
mi cooking's picture
mi cooking
20th Jan, 2020
This is a lovely brownie recipe, and the Gluten Free flour works perfectly. I used rice and tapioca variety from M&S. I baked this in two 8" sandwich tins rather than 20x30 tin as recommended, and froze one for another Friday night treat for family.
Hannah Johnson-Lane's picture
Hannah Johnson-Lane
12th May, 2019
Recently been told I'm severly allergic to wheat/gluten. And since going to supermarkets it's opened my eyes with just how expensive it is for the alternatives. I like the odd chocolate treat and when I found this recipe I just had to try. It is amazing! It's gooey and tasty! Perfect as dessert or a snack!!
19th Jan, 2020
I think you mean intolerant not allergic.
27th Aug, 2019
Can you use a hand whisk instead of an electric one?
goodfoodteam's picture
31st Aug, 2019
Thanks for your question. In theory you can use a balloon whisk but be warned - it's a lot of work to get it to the consistency needed!
Hannah Johnson-Lane's picture
Hannah Johnson-Lane
12th May, 2019
Use less cocoa powder - 60g is too much and leaves the brownies tasting sour. I recommend 30g coca powder as melting the dark chocolate is more than enough :)
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