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Gluten Free Chocolate Brownie Eton Mess

Makes 8 individual desserts

Spectacular, indulgent and secretly gluten free with layers of chocolate brownie, red summer berries, and whipped cream, this summer treat was inspired by Eton Mess. Make and serve this in individual dishes or glasses or as one large showstopper dessert. You will only use half the chocolate brownie in this mess, leaving you the rest to enjoy on another day. For brownies that are squishy in the middle use a short cooking time for firmer brownies simply cook for longer.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • GLUTEN FREE CHOCOLATE BROWNIE
  • 150g plain chocolate
  • 100g butter
  • 200g sugar
  • 100g FREEE Plain White Flour
  • 1 tsp FREEE Baking Powder
  • 3 eggs
  • butter, for tray
  • CHOCOLATE BROWNIE MESS
  • half chocolate brownie, from above
  • 300ml double cream
  • 200g strawberries
  • 100g blueberries
  • 16 tsp strawberry jam

Gluten Free Chocolate Brownie

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 15x20cm/6x8" baking tray or insert a baking liner.
  3. Gently melt together the chocolate and butter.
  4. In another bowl mix in the sugar, flour and baking powder.
  5. Break the eggs into a large bowl, beat to combine then beat in the flour mix.
  6. Stir in the melted chocolate and butter.
  7. Pour into your prepared dish.
  8. Bake for 22-30 minutes.
  9. Allow to cool completely.
  10. Cut the brownie in half, wrap and save one half for another day.

Chocolate Brownie Mess

  1. Cut the brownie into small cubes and save half of the cubes for later.
  2. Divide the other half of the brownie cubes between 8 dessert dishes or put them into a large serving dish.
  3. Whip the cream until thick, set aside one half and divide the other half between the dessert dishes or put it into the large dish.
  4. Cut the strawberries into cubes or slices.
  5. Divide half the strawberries and half the blueberries between the dishes, laying them over the cream.
  6. Drizzle a teaspoon of jam over each dish or half of it over the bigger dish.
  7. Repeat the layers of brownie cubes, cream, strawberries and blueberries.
  8. Top each dessert with a teaspoon of jam or spread the remaining jam over the larger dish.
  9. Chill until ready to serve.

Equipment

15x20cm/6x8" baking tray, 8 x dessert dishes or large serving dish and 3 x mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

22-30 minutes

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Ingredients

Change Quantities:
  • GLUTEN FREE CHOCOLATE BROWNIE
  • 150g plain chocolate
  • 100g butter
  • 200g sugar
  • 100g FREEE Plain White Flour
  • 1 tsp FREEE Baking Powder
  • 3 eggs
  • butter, for tray
  • CHOCOLATE BROWNIE MESS
  • half chocolate brownie, from above
  • 300ml double cream
  • 200g strawberries
  • 100g blueberries
  • 16 tsp strawberry jam

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