Gluten Free Cracked Chocolate Brownie Recipe

This recipe creates a sweet, gooey chocolate brownie with a crisp, cracked top, which is also gluten, nut and (could be) soya and dairy free, but do check the labels of any ingredients you use.

Prep time: 5-10 minutes
Cooking time: 35-40 minutes
Serves: approx’ 12 small brownies


150g plain chocolate (dark is best, 40% cocoa solids minimum)

100g unsalted butter/vegan (dairy free) butter

100g GF plain white flour

1 teaspoon GF baking powder

200g granulated sugar

3 medium eggs


  1. Preheat the oven to 180c/Fan 160c/ Gas mark 4 and line a baking tray with butter and baking paper, preferably 6 inches by 8 inches or similar.
  2. Break up the chocolate in to small pieces and melt in a saucepan with the butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a well-combined liquid.
  3. When fully melted and well mixed, remove from the heat and leave to cool for a few minutes.
  4. Whilst this is cooling, break the eggs in to a mixing bowl and add the sugar, flour and baking powder. Beat the mixture until smooth (use an electric whisk if you like), but don’t over mix it.
  5. Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
  6. Pour the mixture into the baking tray and place in the centre of the preheated oven for 25-30 minutes, or until a knife gently inserted in to the middle comes out clean. It should be firm to the touch. Be careful inserting the knife if it isn’t quite set yet.
  7. After baking, gently remove from the tin using the baking paper to lift it out the tray, and sit it on a cooling rack. After roughly 20-30 minutes it should be cool enough to cut in to portions using a knife. You may find the top crumbles quite a bit as you cut it. This is where it gets its name!


Rachel, The Invisible Hypothyroidism

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