Brownies are very forgiving in the gluten-free kitchen. They don’t need to rise, stick together to form a shape nor require that much flour. If you are new to baking, this recipe is a good start.

I believe there are two important things about making a successful brownie. Firstly, get the best chocolate you can buy. Lindt is very good, but if you fancy splurging, then try Valrhona chocolate 70% from Belgium. Secondly, don’t overcook your brownie. There is nothing worse than a brownie brick!

  • 250g unsalted butter, cut into small pieces
  • 300g dark chocolate (I use Lindt 70%)
  • 300g caster sugar
  • 200g brown sugar
  • 5 eggs
  • 1 teaspoon vanilla essence
  • 150g gluten-free flour (store-bought or my homemade gluten-free flour)
  • 200g almond meal (already bought ground or process finely 200g of whole almonds with the skin)

Step by Step Instructions

1. Melt the butter and chocolate on a stove in a Bain Marie (a heatproof bowl that sits nicely on top of a pan with some simmering water)

2. Allow to melt slowly, stirring every now and then with a spatula or spoon

3. While this is melting, weigh the flour and put to one side

4. Pre-heat the oven to 180 C/350 F

5. Remove the pan off the stove and allow the chocolate mixture to cool slightly
6. Beat the eggs with both sugars, until it starts to turn pale and creamy
7. Add the vanilla essence
8. Slowly add the chocolate mixture while the egg mixture is mixing.
9. Gently fold the flours into the chocolate & egg mixture, until just incorporated. It is important not to over-mix at this stage. It’s fine if you see some streaks of flour in the mixture.
10. Pour the brownie mixture into a lined 24cm by 24cm cake pan with the baking paper overlapping on both sides. Smooth the mixture out towards the corners of the pan.
11. Bake the brownies for 30 mins at 180 C/350 F and then turn down the oven to 170 C/325 F for the final 10 mins
12. Test to see if it is done by inserting a toothpick or bamboo stick into the centre of the brownies. It should come out slightly sticky and feel firm to the touch. There should be a nice crackled appearance on the top of the brownies. Don’t worry if the edges look slightly over-cooked, this is normal and can be cut away later.
13. Allow to cool for 20-30 mins
14. Remove the brownies by lifting the overlapping baking paper and transfer it to a large chopping board
15. Allow to cool down completely, before slicing into small or large wedges of fudgy brownies

Variation: There are many add-ins for brownies. Before baking, add either chopped or whole nuts, tiny marshmallows, dried cranberries, white chocolate chunks, shredded coconut or dates

Add a big scoop of vanilla ice-cream to a warmed-up brownie and turn it into a great dessert!

  • Makes: 16 large brownies
  • Keeps for 3 days in an airtight tin
  • Suitable for freezing, separate each brownie with a small piece of baking paper to prevent them sticking together