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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 chocolate brownies nobody will guess they are gluten free. 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. And, as there is an increasing need for bakes free from other allergens, try our suggested ingredient swop to make these melt-in-the-mouth Gluten Free Brownies dairy free.

Customer rating: CakeCakeCakeCake3 Quarter Cake 67 customer reviews

Servings

Unit of measurement

Ingredients

150 gPlain Chocolate
100 gButter or Vegan Butter
200 gSugar
100 gPlain White Flour Free From Gluten
1 tspBaking Powder
3 Eggs

Method

 

1. Gently melt together the chocolate and butter.
2. In another bowl mix in the sugar, flour and baking powder.
3. Beat the eggs into the dry ingredients.
4. Stir in the melted chocolate and butter.
5. Pour into 150x200mm/6x8" oiled and lined baking dish.
6. Bake in a pre-heated oven for 22/25 minutes.
7. Cut into squares or slices before serving warm or cold.

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

View video

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

67 Reviews
5 stars: 58
4 stars: 1
3 stars: 4
2 stars: 2
1 stars: 2

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

Share your thoughts with other customers:

Write Review

 

By Mrs Sue Stone

16 Jan 2017 | 14:18 UTC

Rating: CakeCakeCakeCakeCake

These brownies are so yummy, it's my husband who is the Coeliac so I'm very happy to enjoy these too! Try warming them and serve with vanilla ice cream...heavenly!

By Ms Val Mann

24 Nov 2016 | 13:20 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

Only putting 1 star as I have a question,

Why are my brownies cracking on the top so hard to cut them without them falling apart? I do put in less sugar and chocolate so not sure if that is the reason....

By Mrs julie Woodcock

22 Aug 2016 | 15:47 UTC

Rating: CakeCakeCakeCakeCake

I have made these so many times, very easy to make. I use doves GF self raising flour though and still they taste delicious.

By Mrs michelle stokes

20 May 2016 | 09:06 UTC

Rating: CakeCakeCakeCakeCake

I made these last night for my daughter who is gluten free. The whole family enjoyed them (8 in all). we had then with strawberries and creme fraiche.

By Miss L

18 May 2016 | 18:28 UTC

Rating: CakeCakeCakeCakeCake

As I use pretty cheap choc which is low in cocoa solids (e.g. Sainsbury's basics), I also add a couple of tablespoons of cocoa powder to make it a bit darker and more chocolatey

By Miss L

18 May 2016 | 18:26 UTC

Rating: CakeCakeCakeCakeCake

I'm a student and so often there's not much real butter in the house. Instead, I substitute in vegetable oil with whatever Flora or whatever I can find. Probably not ideal health-wise, but it still makes for an amazing brownie!

By Mrs Margaret Tracey-Bower

02 Apr 2016 | 08:28 UTC

Rating: CakeCakeCakeCakeCake

We had all the family here at Easter but only one grandchild has to be gluten and lactose free. I made these brownies and nobody realised that they were gluten free and they disappeared like snow on a summers day!

By Mrs Kerry Mackey

04 Mar 2016 | 11:47 UTC

Rating: CakeCakeCakeCakeCake

Have been making these for years, but substitute the sugar for either honey or maple syrup, they're divine !!! Changing the type of chocolate used is also nice for a change :-)

By Mrs Rachel Patterson

19 Feb 2016 | 18:08 UTC

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Followed recipe to the letter but they were virtually liquid in the middle. Put back in for extra 10 mins and let cool, but still far too runny. Any advice please?

By Mrs Helen Taylor

11 Aug 2015 | 13:25 UTC

Rating: CakeCakeCakeCakeCake

The first time I made these I used granulated sugar and reduced the amount to 150g. As I am allergic to nuts, I used chocolate chips but it was missing some texture. This time I used 150g of soft brown sugar for that extra flavour and I retained about a quarter of the dark chocolate and broke it into rough chunks, adding them to the batter at the same time as you would add the nuts. This gave the brownies the texture I was looking for. I also added a dessertspoon of cocoa powder to the dry mix to make up for the missing chocolate in the batter. After just over 20 mins they were lovely and gooey and the brown sugar made all the difference. The problem now is how to keep them all intact to take away on our holiday tomorrow!