Gluten-free chocolate brownies

Unless you absolutely hate chocolate, then you will love this simple to make gluten-free chocolate brownie recipe. For me, a chocolate brownie should be gooey, fudge like with a hint of cake texture. Not like shop brought ones which are basically, a dry chocolate cake. Brownies are also very easy to adapt and below I list some filling ideas.
When I work on a recipe, I like to focus on the simplicity first. Sometimes, being over complicated can take away from the joy and flavour of a recipe. My gluten-free chocolate brownies are just that easy to make. They are rich in dark chocolate but you can use milk chocolate if you prefer. Patience is required though once cooked, they do need to fully cool down before cutting up.
Top tip
Do not over bake! Every oven is different and some can take a little longer but when your brownies are ready, they will wobble slightly when you shake the pan.
FAQs
Can I freeze the brownies?
yes, once cooled and cut up, place them in a container and freeze.
Can I make them dairy free?
Yes, change the dairy and chocolate to your preferred dairy free choice.
Can I make them vegan?
Yep you sure can, use your preferred egg and dairy replacements.
Equipment used:
1
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Brownie filling/ topping ideas:
If adding a filling, put half the brownie mix into a tray, add the fillings and top with brownie mix. Bake brownies as per recipe below.
Gluten-free Oreo brownies:
By gluten-free Oreo brownies or an own brand version. Fill half the brownie tin with filling, place the Oreo’s in and top with rest of the brownie mix. You could also place crushed Oreo on top.
Cadbury caramel Brownies
Fill half brownie tin with brownie mixture. Place some Cadbury caramel bars side by side and then top with the brownie mixture.
More ideas coming soon, why not add your favourite Brownie ideas to the comments below?

Traditional gluten-free Chocolate brownies
Ingredients
- 250 g Dark chocolate (You can use milk or half and half)
- 250 g Butter
- 60 g Cocoa powder
- 100 g Gluten-free plain flour
- 4 Free range eggs (medium)
- 280 g Caster sugar
- 160 g Dark chocolate chunks (can use chocolate chips and a selection of dark, milk and white)
Instructions
- Preheat your oven to 160C Fan / 180C and line a Brownie pan with grease proof paper.
- Melt together your dark chocolate and butter. I do this in a bowl, set on top of simmering water. This is known as a bain marie. Stir so the chocolate and butter is combined. Allow to cool down.
- In a mixer, beat together the eggs and caster sugar until combined and paler in colour. Stir in the cooled down butter/ chocolate mix. Now sieve in the flour and cocoa powder and stir to combine. Stir in the chocolate chunks.
- Pour the mix into your prepared tin. Level off and bake for 35 minutes. Allow to cool fully before removing from the pan and cut up. Eat cold or warm up and serve with a scope of ice cream.
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