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You are here: Home / Recipes / CHOCOLATE BROWNIE GLUTEN FREE RECIPE

CHOCOLATE BROWNIE GLUTEN FREE RECIPE

January 18, 2016 by Helen Tzouganatos 12 Comments

Chocolate Brownie Gluten Free Recipe Chocolate Brownie Gluten Free Recipe

Crisp. Chewy. Gooey. Dense. Chocolatey. Nutty. I wholeheartedly promise this is the WORLD’S BEST Chocolate Brownie recipe. Trust me.

The ultimate brownie must have the right amount of fudginess, a crisp exterior and moist centre and the perfect ratio of chopped nuts to cake. This gluten free recipe ticks all those boxes. The ultimate sin is overcooking your brownies so proceed with caution. You don’t want a dry brownie, remember a moist centre is the gold standard.

If you prefer a nut free version simply omit the nuts or load your brownie with extra milk, dark or white chocolate chunks. You can also throw in some dried fruit like sour cherries or fresh raspberries for a fruity twist. Pretty much anything works here so get creative and enjoy.

Chocolate Brownie Gluten Free Recipe

SMALL Chocolate Brownie Gluten Free 7-3153

Chocolate Brownie Gluten Free Recipe

5.0 from 3 reviews
Print
CHOCOLATE BROWNIE GLUTEN FREE
Serves: 12
 
Ingredients
  • 350g unsalted butter, chopped
  • 300g 70% dark cooking chocolate, chopped
  • 500g brown sugar
  • 100g Bob's Red Mill 1 to 1 plain gluten free flour, sifted
  • 80g raw cacao or cocoa powder, sifted
  • 1½ tsp baking powder
  • 5 eggs, lightly beaten
  • 200g walnuts, chopped
  • Raw cacao or cocoa to dust
Instructions
Conventional Method
  1. Preheat oven to 180c.
  2. Combine butter and chocolate in heatproof bowl and melt in the microwave.
  3. Combine sugar, flour, cacao and baking powder in a mixing bowl. Add melted chocolate mixture and beat to combine.
  4. Add eggs and walnuts and beat to combine.
  5. Pour mix into a lined 30cm rectangular baking tray and bake for 30 minutes. Cool in tray then transfer to a chopping board and slice into squares.
  6. Dust with cacao and serve with dollop cream.
Thermomix Method
  1. Preheat oven to 180c.
  2. Combine butter and chocolate in mixing bowl and melt 50C/5 min/speed 2.
  3. Add sugar, flour, cacao and baking powder. Mix 20 sec/speed 5.
  4. Add eggs and walnuts. Mix 10 sec/speed 5.
  5. Pour mix into a lined 30cm rectangular baking tray and bake for 30 minutes. Cool in tray then transfer to a chopping board and slice into squares.
  6. Dust with cacao and serve with dollop cream.
3.5.3226

 

Filed Under: Baking & Dessert, Brownies, Recipes Tagged With: baking, best, brownie, brownies, cake, chocolate, dessert, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, kids, sweet, sydney food blog, sydney food blogger, thermomix, ultimate, walnut

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Comments

  1. Gail Lampacher says

    July 24, 2018 at 2:10 pm

    I have your book so for recipes requiring chocolate what is the best 70%dark cooking chocolate to use for the gluten free recipes. My 14 yo daughter is coeliac.

    Reply
    • Helen Tzouganatos says

      July 24, 2018 at 7:41 pm

      Hi Gail

      I like to use the Nestle Plaistowe 70% dark cooking chocolate or Lindt 70% cocoa dark cooking chocolate you can find them at any supermarket. Enjoy!

      Reply
  2. Clem says

    April 3, 2019 at 8:16 pm

    I would love to make an eggless version, any tips? Have used this recipe on its original form many times and just love it!!

    Reply
    • Helen Tzouganatos says

      April 4, 2019 at 11:33 am

      Hi Clem,

      Glad you love my gluten free chocolate brownie recipe. You could try the following to replace the eggs – mix 2 tablespoons ground chia seed or flax seed with 6 tablespoons of water. Refrigerate for 15 min for a sticky egg substitute. Let me know how you go!

      Reply
      • Denise says

        August 29, 2020 at 6:39 am

        Hi Helen,
        Was just hoping to confirm that the substitute for the 5 eggs in the recipe is just two Flax eggs? Would love to try this for my boys today.
        Thank you so much!

        Reply
        • Helen Tzouganatos says

          August 29, 2020 at 8:43 am

          YES SHOULD WORK FINE

          Reply
  3. Rachael says

    August 2, 2019 at 4:28 pm

    Best brownies I’ve ever had. Amazing and addictive. Pair them with Vanilla Ice Cream and Strawberries.

    Reply
    • Helen Tzouganatos says

      August 2, 2019 at 5:25 pm

      Glad you loved them Rachael

      Reply
  4. Anabel says

    August 1, 2020 at 7:08 pm

    These brownies are amazing! My family absolutely loved them. Instead of walnuts, I used almonds. This is the third recipe I’ve tried from your collection and they have all been successful. Thank you for sharing your love of gluten free cooking!

    Reply
    • Helen Tzouganatos says

      August 1, 2020 at 8:45 pm

      Almonds are a great variation. So glad you loved the gluten free brownie recipe Anabel.

      Reply
  5. Natalie says

    April 10, 2021 at 12:24 pm

    Hi Helen, looks amazing and I’d LOVE to try these. I’m also waiting on your book to arrive 🙏🏻
    Could you make there dairy free as well?? Would Nuttalex work?

    Reply
    • Helen Tzouganatos says

      April 12, 2021 at 8:45 am

      Yes you can use dairy free substitutes if you wish. Enjoy!

      Reply

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Helen Tzouganatos is a gluten free cookbook author, television host, food photographer and recipe developer.

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