Gluten free chocolate brownies recipe using 6 ingredients. Super easy to make for beginners & so fudgy and chocolatey. Simple to make low FODMAP/dairy-free! See the blog post above on how to adapt this to be dairy-free, vegan or low FODMAP.
Gluten free chocolate brownies recipe – my BEST EVER, in fact! I promise you that my recipe is here to restore your faith in what should be thought of as a gooey, fudgy, intense, chocolate overload. Not a last resort!
Ingredients
- 100g gluten-free plain flour
- 50g cocoa powder
- 250g butter (or dairy free alternative)
- 250g chocolate, I use half dark and half milk (dairy free if necessary)
- 4 medium eggs (or 3 large eggs)
- 280g caster sugar
- 180g chocolate chips, I use 60g of white, milk and dark (optional)
Instructions
- Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with non-stick baking paper.
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Melt together your butter and chocolate in a microwave or over a bain marie until completely melted. Mix together and leave out to cool down to just warm / room temp.
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Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
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In another bowl crack 4 medium eggs (or 3 large eggs) and pour in your caster sugar. Beat together (I use an electric hand whisk) until paler in colour and almost a little frothy.
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Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in with a spatula – it will initially marble and then turn super chocolatey.
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Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it’s fully folded in.
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Fold in your chocolate chips, if using.
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Pour/spoon your brownie mixture into your prepared tin and smooth it over so it’s even and level.
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Bake for about 35-40 minutes. The brownies will wobble slightly upon removing from the oven but will firm up as they cool. If you want them even more gooey, cook for 5 minutes less, if you want a firmer brownie, cook for slightly longer. I find with brownies all ovens seem to really vary.
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Its really important to allow your brownies to cool completely before removing from the tin and slicing them. I find they firm up even more after slicing.
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Serve as a treat at room temperature or warm with some ice cream as dessert. Enjoy!
Notes
These brownies are chunkier than some of my other brownies. I chose to do this as they don’t have any additional filling / topping. That’s also the reason I bake them for longer compared to my other recipes.
If you want a slightly thinner brownie (like those of my other brownie recipes) you can reduce your chocolate and butter both to 200g each, stick to 3 large eggs and reduce your flour back down to 90g. Cook at the same temperature but for nearer 25-30 minutes.
For dairy free ensure you use dairy free alternatives for butter, chocolate and check the cocoa powder is dairy free too.
Nutrition
Serving: 1g | Calories: 499kcal | Carbohydrates: 55g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 181mg | Fiber: 3g | Sugar: 42g
