Delicious moist, chocolatey, and scrumptious gluten-free brownies packed full of chocolate chips. Heaven. You won’t even realise they are gluten free!
Gluten free brownies
I find that sometimes with bakes, them being gluten free can make them denser and off putting – but with this recipe and it being a brownie its not a problem as its gooey, fudgey and exactly what we love!!
These brownies are made using ground almonds – a classic GF alternative, and these are exceptional. I often bake these for my gluten intolerant friend, and now I bake them near enough weekly just because I love them that much!
Filling
I love loads of chocolate chips in my brownies, but my mum for example, being the fuss pot she is, can sometimes hate a super chocolatey brownie… but she doesn’t moan with these!
You can use combinations of different chocolate chips, or swap them out for different nuts if you like – but I love what I have written in my recipe. To me, this recipe is utterly fool-proof and it always goes down well with my taste testers!
Other recipes
I already have a couple of gluten free recipes on my blog, such as my gluten free double chocolate cookies, gluten free carrot cake, gluten free vanilla cupcakes, and my gluten & dairy free chocolate cake – and these have always been a massive hit. They are chocolatey, gooey, and of course – gluten free!
However… brownies are my absolute weakness – this is demonstrated by all of my other brownie & blondie recipes already on my blog. There is SO many, but some of your favourites include Biscoff brownies, Kinder Bueno brownies, bakewell blondies, and my Jammie Dodger blondies!
Adaptable recipe
My favourites are my chocolate orange brownies, but theeeese brownies… these gluten free brownies are just as good. And, all you coeliacs out there can enjoy them too! Feel free to customise them with your favourite gluten free flavourings, or chocolate bars – whatever you fancy!
I love this recipe, and have made it countless times, its pretty much the same as my go to ‘normal’ brownie recipe – so I hope you all like them too!
Gluten Free Brownies
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Ingredients
- 200 g unsalted butter
- 200 g dark chocolate 70%+ cocoa content
- 275 g light brown sugar
- 4 medium eggs
- 100 g gluten free plain flour
- 50 g cocoa powder
- 100 g dark chocolate chips
- 100 g milk chocolate chips
- 100 g white chocolate chips
Instructions
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Preheat the oven to 180ºC/160ºC fan, and line a 9″ square tin with baking parchment.
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Melt the unsalted butter and chopped dark chocolate together in a bowl over a pan of simmering water, stirring occasionally (or in the microwave in short bursts), until it is silky smooth. Leave to cool to room temp!
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Using an electric whisk/stand mixer, whisk together the eggs & sugar for a few minutes until the mixture is very mousse like, and is double the original volume of the amount of eggs + sugar!
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When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
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Once completely combined, sift the cocoa powder and gluten free flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
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Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely.
Notes
- If you are gluten free I am sure you already know this, but double check that the baking powder is gluten free – most are but its always better to be safe!
- These brownies will last for 3 days in an airtight container, or you can freeze them for up to 3 months!
- I used this 9″ square masterclass tin
- I use this dark chocolate
- I use this white chocolate
- I use this cocoa powder
- I use this vanilla extract
- I use this baking parchment
- Original recipe
- 175g unsalted butter, 175g dark chocolate, 150g light brown sugar, 3 eggs, 1tsp vanilla, 15g cocoa powder, 1tsp baking powder, 150g ground almonds, 200g white chocolate chips, 100g pecans
- Melt the butter and dark chocolate together and leave to the side too cool. Whisk in the light brown sugar until combined. Whisk in the eggs until fully combined and then add the vanilla, cocoa, baking powder and ground almonds until fully combined. Stir in the white chocolate chips and pecans, then pour the mixture into the tin and bake in the oven for 30 minutes. Leave too cool fully in the tin or in the fridge overnight.
ENJOY!
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