Rich, fudgy and intensely chocolatey, these gluten free brownies deliver the ideal balance of crisp edges and a moist, slightly gooey center. This recipe is crafted for anyone seeking a decadent chocolate treat without gluten—perfect for sharing, gifting, or enjoying with a cup of coffee. Follow the simple steps below for perfect results every time.
The hallmark of a great brownie is the texture: a glossy, crackled top, a tender interior and the right proportion of mix-ins. These brownies combine dark chocolate and butter for deep cocoa flavor, brown sugar for a caramel-like sweetness, and chopped walnuts for added crunch and contrast. Avoid over-baking to preserve the fudgy center; when in doubt, a few moist crumbs on the skewer is preferable to a dry slice.
If you prefer a nut-free version, simply omit the walnuts or substitute them with extra chocolate chunks, white chocolate drops, or a handful of dried cherries for a fruity note. These brownies are very adaptable—feel free to add espresso powder for a mocha accent, a pinch of sea salt on top for contrast, or swirl in caramel or raspberry jam before baking.
- 350g unsalted butter, chopped
- 300g 70% dark cooking chocolate, chopped
- 500g brown sugar
- 100g Bob’s Red Mill 1 to 1 plain gluten free flour, sifted
- 80g raw cacao or cocoa powder, sifted
- 1 1/2 tsp baking powder
- 5 eggs, lightly beaten
- 200g walnuts, chopped
- Raw cacao or cocoa to dust
- Preheat the oven to 180°C (350°F). Line a 30cm rectangular baking tray with baking paper, allowing some overhang for easy removal.
- Place the chopped butter and dark chocolate in a heatproof bowl. Melt gently in the microwave in short bursts, stirring frequently, until smooth. Alternatively, melt over a simmering water bath.
- In a large mixing bowl, whisk together the brown sugar, gluten free flour, sifted cacao powder and baking powder until evenly combined.
- Pour the melted chocolate and butter into the dry ingredients and mix until incorporated. The mixture will be thick and glossy.
- Add the lightly beaten eggs and the chopped walnuts. Stir or beat briefly just until combined—do not overmix to preserve a tender crumb.
- Transfer the batter to the prepared tray, spreading it evenly. Bake for about 30 minutes. Baking time can vary by oven; the surface should be set with a slight wobble in the center and a few moist crumbs on a skewer.
- Allow the brownies to cool completely in the tray to finish setting, then lift out using the paper overhang and transfer to a board. Slice into squares and dust lightly with cacao powder. Serve with a dollop of cream or ice cream if desired.
- Preheat the oven to 180°C (350°F) and line a 30cm rectangular baking tray with baking paper.
- Place the butter and chopped chocolate in the Thermomix bowl. Melt at 50°C for 5 minutes on speed 2, or until smooth.
- Add the brown sugar, gluten free flour, cacao powder and baking powder to the bowl. Mix for 20 seconds on speed 5, scraping down the sides as needed to ensure an even mix.
- Add the eggs and chopped walnuts, then mix for 10 seconds on speed 5 until just combined. Do not over-process.
- Pour the batter into the prepared tray, spread evenly and bake for approximately 30 minutes. The center should remain slightly moist—avoid baking until completely dry.
- Cool in the tray, lift out using the paper overhang, slice into squares, dust with cacao and serve with cream or ice cream if you like.
Tips for success: use good quality dark chocolate (70% or similar) for depth of flavor; measure flour by weight for consistent texture; and resist the urge to over-bake. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze slices individually wrapped and thaw at room temperature.
These gluten free chocolate brownies are a reliable, crowd-pleasing recipe: fudgy inside, crisp at the edges and adaptable to your favorite mix-ins. Whether you keep them classic with walnuts or customize with chocolate chips or fruit, they make an indulgent dessert or snack that’s easy to prepare and impossible to resist.