Gluten Free Rich Chocolate Brownie Recipe

This recipe creates a rich, indulgent chocolate brownie 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’ 10 brownies


175g dark chocolate – 70% cocoa solids (very important!)

110g salted butter/vegan (dairy free) butter

50g GF self raising flour

110g light muscovado sugar

2 medium/large eggs

1 teaspoon Madagascan vanilla extract


  1. Preheat the oven to 170c/Gas Mark 3 and line a baking tray with butter and baking paper, preferably 28cm x 18cm or similar.
  2. Break up the dark chocolate in to small pieces and melt in a saucepan with the salted butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a dark, glossy 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 and vanilla extract. Beat the mixture until smooth, but don’t be surprised if the mixture is a little grainy from the sugar.
  5. Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
  6. Gently fold in the flour until evenly mixed through and you can’t see the flour anymore. It should be quite a gloopy mixture; smooth but very thick.
  7. Pour the mixture into the baking tray and place in the centre of the preheated oven for 25 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.
  8. 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 half an hour it should be cool enough to cut in to portions using a knife.
  9. Serve with ice cream (brownies still warm) for the best experience!


Rachel, The Invisible Hypothyroidism

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