stack of gluten-free chocolate brownies next to a mug

Gluten-free brownies

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(6 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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Ingredients

  • 250g unsalted butter, cubed, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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…

Method

  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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Hannah Johnson-Lane's picture
Hannah Johnson-Lane
12th May, 2019
5.05
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!!
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Hannah Johnson-Lane's picture
Hannah Johnson-Lane
12th May, 2019
5.05
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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