This post was most recently updated on November 2nd, 2021
I have lived gluten free for the best part of 10 years now. I have tried a LOT of brownies are dry, chalky or crumbly, or worse – flavorless. And quite frankly, gross. This , on the other hand, is chewy around the edges and soft and gooey in the middle. It is the perfect blend of goodness and awesome. Plus it uses cocoa, not real , which means it is cheaper to make, and I usually have the ingredients on hand. recipes. Sadly, most gluten free
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No fancy ingredients
This recipe has no almond butter, almond flour, xanthan gum, coconut flour, coconut sugar or coconut oil (though I do make a dairy free version subbing coconut oil for the butter!). This is simple ingredients that you will likely have in your gluten free pantry already.
How Good is this Really? Can you tell it is gluten free?
When I make this for people, they have no idea that it is gluten free. My best friend, who is a self-proclaimed gluten-free hater, can’t tell that this is gluten free at all. It is THAT good.
Even better, this white chocolate buttons, but it is scrumptious even without these in there. is made with ingredients that you will have in the pantry right now. There is no melted chocolate or fancy ingredients, unless you want to add nuts, raspberries or
This is my go-to dessert on those nights when I feel like a sweet treat because it is ready to eat in about 25 minutes from the moment the thought pops in to my head!
It is also my favourite thing to take to morning teas or take-a-plate events. You can dress it up with a little sauce and vanilla or yoghurt, or leave it plain to have with tea or coffee.
I mix this all in one pot. It saves on dishes and it is ready so quickly. This is so simple that my 8 year old loves to cook it too.
Enough dilly dally and on with the !
One of the big appeals of this Dutch cocoa as it gives a deeper color and richer flavor. is that it uses , not in the . Honestly, I prefer a cocoa based as the flavor is deeper and more rich. I recommend that you use a
– Chewy, Gooey, Quick and Delicious
THE BEST you will find. Guaranteed.
- 150 grams , 5 oz
- 1 1/4 cups White
- 2 Eggs
- 1/2 cup
- 1 cup Gluten Free ) Mix, or 1/2 C and 1/2 C cornstarch (or
- 1 teaspoon Vanilla Essence
- 1/2 teaspoon Salt
- Optional extras – 1 cup white buttons, , frozen raspberries or chopped walnuts.
- Preheat the oven to 180C/350F. Line a paper. pan with
- In a pot over a medium heat, melt the .
- Remove the from the heat and stir in the , cocoa and eggs.
- Add the rest of the ingredients and stir until combined. Add your optional extras and stir through.
- Pour the into the lined tin and smooth out so it is even.
- Bake for 20-25 minutes or until just set and still a little wobbly. Serve warm or store once cold in an air tight container for up to a week.
NOTES: You can sub up to half the for for a deeper caramel flavor.
If you prefer , cook for exactly 20 minutes, if you prefer more , add a teaspoon of and cook for 5-10 minutes longer.
To make dairy-free sub the for or in the same quantity.
You can sub up to half the sugar for brown sugar for a deeper caramel flavor. If you prefer fudgy brownies, cook for exactly 20 minutes, if you prefer more cakey brownies, add a teaspoon of baking powder and cook for 5-10 minutes longer. To make dairy-free sub the butter for vegan butter or coconut oil in the same quantity.
You can sub up to half the sugar for brown sugar for a deeper caramel flavor.
If you prefer fudgy brownies, cook for exactly 20 minutes, if you prefer more cakey brownies, add a teaspoon of baking powder and cook for 5-10 minutes longer.
To make dairy-free sub the butter for vegan butter or coconut oil in the same quantity.
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Gluten Free Chocolate Brownie – Chewy, Gooey, Quick and Delicious – THE BEST gluten free brownie recipe you will find. Guaranteed. – Butter (5 oz), White Sugar, Eggs, Cocoa Powder, Gluten Free Baking Mix (or 1/2 C rice flour and 1/2 C cornstarch), Vanilla Essence, Salt, , Preheat the oven to 180C/350F. Line a brownie pan with baking paper.; In a pot over a medium heat, melt the butter.; Remove the butter from the heat and stir in the sugar, cocoa and eggs.; Add the rest of the ingredients and stir until combined. You can add 1 cup of white chocolate buttons, walnuts or pecans at this point as well if you like.; Pour into the lined tin and smooth out so it is even.; Bake for 25 minutes. Serve warm or store once cold in an air tight container for up to a week