Gluten-free Chocolate Brownies

Ingredients

• 100 g (7 tablespoons)butter
• 100 g (½ cup)sugar
• 113 g (4 ounces)chocolate, chopped
• 4eggs, beaten
• 10 ml (2 teaspoons)pure vanilla extract
• 125 g (1 cup)gluten-free all-purpose flour blend
• 10 g (2 teaspoons)gluten-free baking powder
• For dusting, optionalgluten-free icing sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare the tin

   Grease a square baking tin and line it with baking paper.

3. 3

   Melt butter and chocolate

   Melt the butter in a small saucepan over low heat. Stir in the sugar until incorporated, then add the chopped chocolate and mix until smooth and uniform.

4. 4

   Mix dry ingredients

   Sift the gluten-free flour and baking powder into a large bowl. Add the beaten eggs and vanilla extract, then mix well.

5. 5

   Make the batter

   Pour in the chocolate and butter mixture and stir until the batter is uniform.

6. 6

   Bake the brownies

   Pour the batter into the prepared tin and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

7. 7

   Cool and slice

   Leave the brownies in the tin to cool for 15–20 minutes before lifting them out and slicing.

8. 8

   Dust and serve

   Serve warm, with a dusting of icing sugar if you like.

What are gluten-free chocolate brownies?

Brownies are small, rich chocolate bakes, usually cut into squares and served as a treat. This version uses a gluten-free flour blend in place of wheat flour, while chocolate and butter give it its fudgy character.

The brownie is associated with American baking, and recipes vary from dense and chewy to more cake-like. Here, a short bake and a smooth chocolate mixture keep the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 3g protein, 16g carbs, 9g fat.

Most of the carbohydrates come from the sugar and flour, while butter and chocolate provide much of the fat; eggs add some protein. Pair a brownie with fruit or yoghurt for a simple way to balance the plate.

Choosing the ingredients

Chocolate: Use a chocolate you enjoy eating, and chop it into small pieces so it melts readily into the warm butter.

Flour blend: Choose a gluten-free all-purpose blend intended for baking. Blends can vary in composition, so weigh it where possible for a consistent batter.

Baking powder: Check that the label confirms it is gluten-free, as required for this recipe.

Getting a smooth batter

Warm mixture: Keep the saucepan over low heat while the butter melts, and stir in the sugar and chocolate until the mixture is smooth. Avoid letting it boil.

Combining: Mix the eggs and vanilla into the sifted dry ingredients first, then stir in the chocolate mixture. Stop once the batter looks even rather than mixing it for a long time.

Checking when they are done

Timing: Begin checking at the 20-minute mark, as ovens and tins can affect how quickly the brownies bake.

Doneness: The recipe calls for a toothpick inserted in the middle to come out clean. Let the brownies rest in the tin for 15–20 minutes before slicing so they can settle.

Serving the brownies

Warm squares: A light dusting of gluten-free icing sugar is an optional finishing touch. Slice into 16 portions as directed.

On the side: Serve with berries or sliced fruit for freshness, or add a spoonful of yoghurt or ice cream if you want a more substantial dessert.

Preparing the tin

Lining: Grease the square tin before adding baking paper so the paper stays in place. Leave enough paper at the edges to help lift the cooled brownies out.

Even baking: Spread the batter into the corners and level the top gently. This helps the slab bake more evenly and makes it easier to divide into squares.

Recipe notes & tips

• Chop the chocolate fairly finely so it melts quickly and evenly.
• Keep the butter mixture over low heat to reduce the chance of scorching the chocolate.
• Sift the flour and baking powder together to distribute the raising agent through the blend.
• Use a toothpick at the centre to check the brownies at the 20-minute mark.
• Allow the slab to cool for 15–20 minutes before slicing for neater squares.
• Check that the chocolate, flour blend, baking powder and icing sugar are labelled gluten-free.

Variations

• Add walnuts: Stir chopped walnuts into the finished batter for a little crunch.
• Use dark chocolate: Choose a darker chocolate for a more intense cocoa flavour.
• Add berries: Serve with fresh raspberries or strawberries for a fruity contrast.
• Finish with cocoa: Dust the cooled brownies lightly with cocoa powder instead of icing sugar.
• Make smaller squares: Cut the slab into more pieces for smaller servings.

Common mistakes to avoid

• High heat: The chocolate can scorch; melt the butter and chocolate gently over low heat.
• Uneven mixing: Lumps of flour can remain; sift the dry ingredients and mix until the batter is uniform.
• Overbaking: The brownies may turn dry; start checking at 20 minutes.
• Cutting too soon: Warm brownies can crumble; let them cool in the tin for 15–20 minutes first.
• Skipping the lining: The slab can stick to the tin; grease it and line it with baking paper.

How to store

Once cool, store the brownies in an airtight container at room temperature for up to 3 days. Warm a portion briefly in the microwave if you prefer it warm.

Frequently asked questions