Gluten-free brownies

Ingredients

• 75 ghazelnut flour
• 75 galmond flour
• 75 grice flour
• 200 gMedjool dates, pitted
• 200 gsugar-free applesauce
• 65 gfair trade cocoa powder
• 2 largeeggs
• 2 teaspoonsbaking powder
• 1 tablespoonflaxseed
• 1 teaspoonvanilla extract
• 40 gnuts, such as walnuts or hazelnuts, coarsely chopped
• 175 gdark chocolate without refined sugar
• A littlecoconut oil or olive oil, for greasing the tin

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Blend the dates

   Put the dates, flaxseed and applesauce in a food processor and blend until smooth.

3. 3

   Mix the dry ingredients

   In a mixing bowl, combine the hazelnut flour, almond flour, rice flour, cocoa powder and baking powder.

4. 4

   Make the batter

   Add the date mixture, eggs and vanilla extract to the dry ingredients. Mix for a few minutes, until a batter forms.

5. 5

   Fill the tin

   Grease a brownie pan or baking tin of about 18 × 18 cm with a little coconut oil or olive oil. Pour in the batter and spread it evenly.

6. 6

   Bake and cool

   Bake for about 30–35 minutes, then leave the brownies to cool completely.

7. 7

   Add the topping

   Melt the chocolate in a double boiler and roughly chop the nuts. Spread the melted chocolate over the completely cold brownies, then sprinkle over the nuts.

8. 8

   Chill and serve

   Chill the brownies in the fridge until the chocolate has set. Cut them into pieces only once the topping has hardened, and serve with tea.

What are gluten-free brownies?

Brownies are a familiar American bake, traditionally made with chocolate or cocoa and cut into squares. This version replaces wheat flour with a mix of hazelnut, almond and rice flours.

Dates and applesauce bring moisture to the batter, while a chocolate layer and chopped nuts give the finished brownies a contrasting top. Their richness makes them a natural fit for a high tea spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 7g protein, 39g carbs, 16g fat.

The dates, applesauce, rice flour and chocolate contribute much of the carbohydrate, while the nut flours and added nuts supply much of the fat and some protein. Eggs, chocolate and the flours also add protein. Serve a brownie with fresh fruit or alongside a protein-rich savoury option to make a more balanced plate.

Why use three flours?

Nut flours: hazelnut and almond flour add a tender, substantial quality to the batter. Rice flour rounds out the blend without using wheat.

How the batter comes together

Date mixture: blending the dates with flaxseed and applesauce makes a smooth base that can be mixed evenly into the dry ingredients.

Gentle mixing: combine the batter for a few minutes, stopping once it comes together. The recipe does not call for extended beating.

How to judge the bake

Timing: bake at 180°C for about 30–35 minutes. The recipe gives a time range, so check the brownies as they approach the end of baking rather than relying on the clock alone.

Cooling: let the slab cool completely before adding chocolate. This keeps the topping in place instead of melting into the warm surface.

Getting a neat chocolate topping

Melted chocolate: melt it in a double boiler, then spread it over the cold brownies. Chop the nuts roughly so they add texture without forming an overly fine layer.

Setting: chill until the chocolate has hardened, and wait until then to cut. A sharp knife can help make cleaner portions.

Serving with tea

These brownies are designed to be served as part of a gluten-free high tea, with a good cup of tea alongside. Cut them into small pieces for a spread with other bakes or fruit.

Recipe notes & tips

• Use a food processor to blend the dates and applesauce until no large pieces remain.
• Measure the flours by weight for a consistent blend.
• Grease the 18 × 18 cm tin before adding the batter so it is easier to release the brownies.
• Let the brownies cool fully before spreading on the melted chocolate.
• Chill until the chocolate topping is firm before slicing.

Variations

• Choose the nuts: use walnuts or hazelnuts, as suggested, for a different crunch.
• Change the chocolate: choose another dark chocolate without refined sugar if you prefer a more intense topping.
• Make smaller pieces: cut the set slab into bite-sized squares for a high tea spread.
• Use olive oil: grease the tin with olive oil instead of coconut oil, as the method allows.

Common mistakes to avoid

• Blending the dates too briefly: keep processing with the applesauce and flaxseed until the mixture is smooth.
• Uneven spreading: level the batter in the tin so it bakes as a consistent slab.
• Adding chocolate while warm: wait until the brownies are completely cold so the topping sits on the surface.
• Cutting too soon: chill until the chocolate has hardened, or the topping may smear.
• Overbaking: begin checking near the end of the 30–35 minute baking window.

How to store

Store the cooled, cut brownies in an airtight container in the fridge for up to 4 days. Let a piece come towards room temperature before serving, or warm it briefly if you prefer the brownie without a firm chocolate topping.

Frequently asked questions