Chocolate Brownies

Chocolate Brownies

Chocolate Brownies

This recipe is gluten-free, wheat free and yeast free.

Serving size: 12 

Cooking time: 1 hour (plus 1 ½ hours cooling time)


200g Gluten free Dark Chocolate, broken into pieces
200g butter, plus extra for greasing
1tsp vanilla essence
3 eggs, beaten
300g caster sugar
115g gluten free plain flour
1tsp bicarbonate soda
1tsp baking powder
25g cocoa powder
15g Almond meal
100g milk or dark chocolate chips
100g chopped roasted hazelnuts (or nut of your choice)



Preheat oven to 160C.  Grease a 20cm x30cm baking tin and line with baking paper.

Put the dark chocolate pieces, butter and vanilla essence in to a heatproof bowl set over a pan of simmering water and gently heat until melted.

Once chocolate mixture has cooled slightly.  Whisk the eggs and sugar until thick and fluffy then fold into the chocolate mixture.

Add all the remaining ingredients together then gently fold in.

Spoon the mixture into the baking tin and smooth with a palette knife.

Bake in the oven for 30-35 minutes until well risen and firm to the touch.

Remove from the oven and cool in the tin for approximately 1½ hours.

Once cool cut into 12 squares

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