This is, HANDS DOWN, the best gluten-free brownie you’ll ever make, and I’m not the only one who thinks so. My non-coeliac family and friends love them, and every time I make a batch, they disappear. And the best bit, they’re even better the next day!
If you’ve ever struggled to find a good gluten-free brownie recipe, you need to give this one a go. So many gluten-free brownies turn out dry, crumbly, or they’re made with sweet potato (respectfully, no thank you!). These are the complete opposite. They’re rich, fudgy, perfectly chocolatey, and have that slight crisp outer layer that makes them the perfection (in my coeliac eyes).
What I love most about this recipe is just how simple it is. There’s no complicated method or hard-to-find ingredients. The majority of the ingredients are pantry staples you’ll likely already have at home, which makes this an easy go-to when you need a reliable gluten-free dessert.
I think it’s important to note the specific gluten-free products used, as results can vary from brand to brand. For this recipe, I used the Coles I’m Free From Plain Flour.
Whether you’re baking for yourself, for other coeliacs, or for a group where no one will even realise they’re gluten-free, this recipe delivers every time. It’s one of those recipes you’ll come back to again and again.
Gluten-Free Brownies
16
servings15
minutes18
minutes33
minutesThese are, HANDS DOWN, the best gluten-free brownie recipe you’ll ever make, and I’m not the only one who thinks so. My non-coeliac family and friends love them, and every time I make a batch, they disappear way too quickly. And the best bit, they’re even better the next day!
Keep the screen of your device on
Ingredients
200 Grams 200 Dark Choc Chips
125 Grams 125 Butter
3 3 Eggs
1/2 Cup 1/2 Brown Sugar
1/2 Cup 1/2 White Sugar
1 Tsp 1 Vanilla Essence or Paste
1/3 Cup 1/3 Cocoa Powder
1 Cup 1 GF Plain Flour
125 Grams 125 Chocolate to add in (I used mini eggs)
Directions
- Add the butter and dark chocolate chips to a heatproof bowl and melt in the microwave in 30-second intervals, stirring between each, until smooth.
- In a separate bowl, use an electric mixer to beat the eggs, brown sugar and white sugar for 2 minutes until light and fluffy.
- Add the vanilla and mix till combined.
- Pour the melted chocolate mixture into the egg mixture and stir until fully combined.
- Sift in the cocoa powder and gluten-free plain flour, then fold until a smooth batter forms.
- Add extra chocolate chips or mix-ins to the batter. In this recipe, I’ve used mini eggs, but you can use your favourite chocolate chips, a mix of milk, dark and white chocolate, or any leftover Easter eggs.
- Pour into a lined baking tin and bake at 180°C for 18-20 minutes, or until just set in the centre. Once cooked, I recommend letting the brownie cool before cutting.
The image on the left is the brownie straight out of the oven, and the image on the right is once cooled.
