I realise by bringing you a gluten free brownie recipe I am going against every rant I ever made about gluten free brownies. One of the most popular posts on my blog is my 13 Things Every Coeliac Feels About Gluten Free Brownies, so it seems pretty contradictory that I would now bring you a recipe for the brownies. But bear with me… these are no ordinary chocolate brownie. Oh no. These are gluten free millionaire’s shortbread brownies and they are BRILLIANT.
Want to get straight to it? Skip to the recipe.
Because being served up a dry, tasteless gluten free brownie is a coeliac’s worst nightmare. But these are fudgy and delicious, with swirls of caramel and crunchy bites of gluten free shortbread. They are all of my favourite things about my gluten free millionaire’s shortbread recipe (which you all seem to love, and I love you all for it, thank you!) but in brownie format.
Making the ultimate gluten free brownies
Have I sold them to you yet? Because if I haven’t, I wish I could just waft some of the chocolatey scents of my kitchen towards you right now and you’d be hooked. I like my brownies to be squishy and fudgy, like the ones my mum used to make. (FYI, totally need to find that recipe and share it with you all because it’s a GAME CHANGER). A tray of these gluten free millionaire’s shortbread brownies are also incredibly easy to make. Just whip up the ingredients, swirl in the caramel, sprinkle with shortbread and bake, boom. Done.
Now you could go all out and make every bit of this recipe yourself. And if I had more time, I would have. But I know a lot of you guys are as pressed for time as I am, so it made sense to make this super easy. This is the ‘cheat’s’ method of making them. I used a tin of ready-made caramel and some gluten free shortbread leftover from Christmas. With these items available in the supermarkets so easily (I used the Walker’s shortbread, it’s so good!) it makes sense to do it this way. But please do use the caramel and shortbread elements from this recipe if you’re feeling adventurous!
My gluten free millionaire’s shortbread brownies recipe
Some top tips for this recipe? Firstly, don’t over-mix when you’re adding the dry ingredients. Remember you’ve just whisked up the wet ingredients to make them super light and fluffy. If you then beat them to death with a wooden spoon, the brownies will turn a little cakey.
My second tip is to not over-bake them. When you remove the brownies from the oven, they’ll probably be wobbling a bit in the middle. Be confident in your bake! As they cool they will firm up, and then become all squidgy and gooey and delicious. If you cook them until the middle is firm, they will be massively over-baked and solid – trust me on that one. I’ve made all these mistakes in my recipe testing so that you don’t have to!
I love my brownies SUPER gooey and fudgy but you could go up to about 30 minutes in the oven if you like them a little firmer.Really though, these gluten free brownies are so easy to make – so what are you waiting for? Give them a go and let me know how you get on – I love seeing photos of your bakes so please do share!
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g plain gluten free flour
- 40 g cocoa powder
- 1 tsp salt
- 130 g ready made caramel, (I used Carnation)
- 65 g gluten free shortbread, (I used Walker's Shortbread)
- Preheat the oven to 180'C. Line an 8-inch square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
- Use a spoon to 'dollop' splodges of caramel on top of the brownie mix and then swirl them in using a knife. You want a swirl effect, not for them to be mixed completely. Crush the biscuits roughly and then sprinkle them on top evenly. Press them gently into the brownie mix, so you can still see them.
- Place the brownies in the centre of the oven and bake for 20-25 minutes. Once cooked, remove and cool completely on a wire tray before cutting. They may appear a little runny when you remove them from the oven but they will firm up as they cool - you want them fudgy not over-baked!
Need some more gluten free recipe inspiration?
If you’ve got the gluten free baking vibe and you want to try some other recipes, here are a few to get you going!
- My gluten free peanut butter and jelly cookies
- My perfectly pretty gluten free Bakewell tart recipe
- My gluten free millionaire’s shortbread
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!