Gluten Free Brownies Recipe
These rich and fudgy gluten free brownies are EVERYTHING a brownie should be. Packed with chocolate chunks - serve them warm with ice-cream or just gobble them up when you need a chocolate fix! If you try this recipe and love it please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 12 slices
Equipment
Ingredients
- 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 gluten free plain flour (I use FREEE or M&S or Asda's own brand plain gluten free flour)
- 40 g cocoa powder
- 1 tsp salt
- 150 g chocolate chips (dark, milk or white chocolate)
- 125 g mixed chopped nuts (optional)
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4.. Line an 8-inch / 20cm 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, chocolate chips and most of the nuts (if using) and then fold the dry ingredients into the mix gently. You don't want to over mix - just enough so there are no lumps of flour.
- Once combined, pour into the lined baking tin and spread out evenly. Sprinkle any leftover chocolate chips and nuts on top. Place the brownies in the oven and bake for 30 minutes.
- Remove from the oven and cool on a wire rack completely before cutting them up. It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
Video
Notes
- Top Tip: I cannot stress enough how important it is to let these brownies cool completely before cutting them. They need to be quite liquid still when they come out of the oven to firm up into gooey, fudgy brownies!
- Storage: These brownies can be stored for up to a week at room temperature, or frozen for up to 6 months.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1brownie | Calories: 452kcal | Carbohydrates: 47g | Protein: 5g | Fat: 30g
