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You are here: Home > Recipes > Gluten Free Chocolate Brownie

Gluten Free Chocolate Brownie

Doves Farm recipe

Our recipe

When you make these delicious squidgy chocolate brownies nobody will guess they are gluten free. As they are quite rich slice into 12/16 small pieces. This is one of our most often requested gluten free chocolate brownie recipes that first appeared on our Gluten Free Plain Flour pack back in 2000. If you prefer more cake-like brownies we suggest you bake them for up to 45 minutes. The recipe also works well if you wish to reduce the sugar content.

Customer rating: CakeCakeCakeCake3 Quarter Cake 53 customer reviews

Servings

Unit of measurement

Ingredients

100 gButter
150 gDark Chocolate
100 gGluten Free Plain Flour
100 gChopped Hazelnuts OR Walnuts (optional)
200 gSugar
3 Eggs
1 tspBaking Powder

Method

  1. Gently melt together the butter and chocolate.
  2. In a separate bowl mix together the flour, baking powder and sugar.
  3. Beat in the eggs followed by the melted butter and chocolate mixture.
  4. Stir in the nuts if used.
  5. Pour into 200 x 250mm/8"x10" oiled and lined baking dish.
  6. Bake in a pre-heated oven for 22/25 minutes.
  7. Cut into slices before serving.

 Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
180°C/Fan160°C/350°F/Gas 4 for 22/25 minutes

Dietary status:
Without Gluten, Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

53 Reviews
5 stars: 46
4 stars: 1
3 stars: 4
2 stars: 1
1 stars: 1

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

Share your thoughts with other customers:

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By Mrs Elaine Lowden

16 Apr 2015 | 16:39 BST

Rating: CakeCakeCakeCakeCake

Absolutely fantastic! My family can't believe they are gluten free as they are so good.

By Mrs Pamela Grinnell

13 Apr 2015 | 16:35 BST

Rating: CakeCakeCakeCakeCake

These are the best brownies ever. I use this recipe for everyone GF or otherwise and nobody has guessed they are gluten free!

By Mr Alan Birchall

04 Apr 2015 | 20:52 BST

Rating: CakeCakeCakeCakeCake

Made these for a coeliac 5 year old daughter of a friend. they were fantastic. I used Doves Farm GF SR flour and added some white chocolate chips. I do not normally like brownies but these are something else! Do not know if they keep, these didn't!

By Ms Helen Megann

15 Feb 2015 | 13:45 GMT

Rating: CakeCakeCakeCakeCake

These are amazing. I omit the nuts and add 50g chocolate chips. They melt a bit but add extra yummyness. I find these are a bit soft to eat the same day as making them (maybe because of the extra chocolate!) so we have them the next day. They keep moist for a few days. Lovely!

By Mrs Jo Booker

16 Jan 2015 | 19:03 GMT

Rating: CakeCakeCakeCakeCake

After reading some other reviews, we have decided to put forward a suggestion. Instead of using gluten free plain white flour and baking powder, we used gluten free self raising flour. It was much easier and still tasted wonderful! Therefore if you do not have baking powder or gluten free plain white flour you can still make the recipe and not miss out on these fantastic brownies!

By Mrs Jo Booker

16 Jan 2015 | 18:40 GMT

Rating: CakeCakeCakeCakeCake

Wow! My family and I absolutely loved the brownies. Such a simple recipe that's easy to make, we couldn't even tell they were gluten free. Exquisite! By Alice age 9.

By Mrs christina Russell

21 Dec 2014 | 20:40 GMT

Rating: CakeCakeCakeCakeCake

Brilliant recipe! So simple to make and couldn't even tell they were gluten free, so yummy! Thank you!

By Mrs Victoria Johnston

13 Oct 2014 | 11:57 BST

Rating: CakeCakeCakeCakeCake

These are very good. I only had 100g chocolate so did 85g flour/15g cocoa powder and used dark muscovado sugar (150g) and they came out delicious.

By Mrs Lorraine Paterson

07 Aug 2014 | 12:59 BST

Rating: CakeCakeCakeCakeCake

Love these. Reduced the sugar to 120g but will reduce more next batch. Added more chocolate and sprinkled the top with choc buttons - wrapt thanks.

By Mrs Maggie Coles

07 Jun 2014 | 18:00 BST

Rating: CakeCakeCakeCakeEmpty Cake

This is a very easy recipe, but the cooking time is far too long: hence 4 stars rather than 5. After seeing other reviews saying theirs were overcooked, I baked my first batch for 35 minutes but even then they turned out more like cake. I baked the second batch for 30 minutes and they were better, but I think 25 mins would be about right if you want that lovely fudgy texture. I reduced the sugar to 150gr and added walnuts to one batch and chopped dark chocolate to the other. Both worked very well.

Hi Maggie, many thanks for your feedback. We test-baked the recipe again and we too like squidgy and have reduced the cooking time to 22/25 minutes. We also found the recipe works with less sugar. Happy baking! Doves Farm