I know as a coeliac, you may be ‘brownied’ out. I get it. Cafes and chains across the country use the good old brownie as their gluten free sweet treat crutch. But rarely are they gooey and fudgey with a crackling mantle, and more commonly resemble an overbaked chocolate cake or block of set fudge. You won’t find any gluten free brownies like that here. This recipe ensures a soft, decadent and rich bake every time with only seven easy-to-source ingredients.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free and egg free with a few simple ingredient swaps.
1. Cut your butter and chocolate into smaller cubes and melt the butter and dark chocolate together over a bain marie, using a medium heat, careful to not let the water boil over. Once melted, set to the side to cool.
2. Whisk your golden sugar, vanilla and eggs together, until frothy.
3. Once cool, fold in the melted chocolate mixture to the batter.
4. Sieve the cocoa powder into the flour and mix together with a fork. Fold in the flour mixture into the batter.
5. Cut the solid chocolate into smaller pieces and fold into the batter.
6. Pour the batter into the square baking tin and place in the oven for 40 minutes.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free brownies.
Not a fan of rich bakes? Swap the dark chocolate for milk or white cooking chocolate. Want a fruity or minty taste? Simply add two tablespoons of food flavouring.
While unlikely, you may have some uneaten gluten free brownies left to store. They will keep well in an airtight container for up to 5 days, left at room temperature or kept in the fridge.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Prepare a square baking tin with baking paper and heat the oven to 160c fan.
Cut your butter and chocolate into smaller cubes and melt the butter and dark chocolate together over a bain marie, using a medium heat, careful to not let the water boil over. Once melted, set to the side to cool.
Whisk your golden sugar, vanilla and eggs together, until frothy.
Once cool, fold in the melted chocolate mixture to the batter.
Sieve the cocoa powder into the flour and mix together with a fork. Fold in the flour mixture into the batter.
Cut the solid chocolate into smaller pieces and fold into the batter.
Pour the batter into the square baking tin and place in the oven for 40 minutes.
Once ready to take out of the oven, place to cool for a few hours before cutting into smaller pieces
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.