Gluten-free Brownie Recipe
Brownie, the Bob Dylan of the dessert world.
So why should gluten avoiders miss out on its glorious goodness?
“They shouldn’t” I hear you shout at your computer and indeed I agree.
So I present to you my gluten-free chocolate brownie recipe.
Based on a recipe from the darling of Sydney cooking Bill Granger, and presented to me by the sassy smart Collette from The Morning Drum.
I have adapted it to remove the small amount of flour that was in it and instead added in a mix of gluten-free flours.
I have chosen half coconut and half rice flour because they are complementary in the small amount of flavour they apart.
I have also used chickpea flour to quite good effect in the past. If you do decide to use Chickpea flour instead, then increase the amount to 60grams.
This gluten-free chocolate brownie recipe is ever so popular at my house.
It makes a very rich, gooey batter that is very sweet and chocolatey. It is also quick and easy to make and basically takes next to no time to prep. I have now taught both my ten-year old and thirteen year old to make it so it can’t be too hard right?
Just be patient with the cooking and be sure to pull it out of the oven before it over cooks.
I like to leave some good sized chunks of chocolate in my mix so that when I eat it I get to enjoy chunky pieces of chocolate. Choc chips will work just as well though, especially if you are serving this to a large group and want a nice even spread.
You can make it with normal flour should you be so inclined.
The kids and I tend to eat as much chocolate brownie as we can, almost straight from the oven because the melted chocolate is divine. There is always plenty left over though for a gentle reheat in the microwave the next day, or even a little afternoon tea treat with friends.
I hope you like it, I really think you will.
- 1 ½ cups caster sugar
- 80g cocoa powder
- 25g of coconut flour
- 30 g of rice flour
- 1 teaspoon McKenzies baking powder
- 4 eggs, lightly beaten
- 200g unsalted butter, melted
- 11/2 teaspoons vanilla extract
- 200g dark chocolate, roughly chopped
- Preheat the oven to 160ºC and great and line a 22cm square baking tin (see note).
- Stir together the sugar, cocoa powder, flours and baking powder in a bowl.
- Add in the eggs, vanilla and melted butter and stir until combined.
- Add in the chopped chocolate pieces and stir through gently (I dont like to chop mine too small).
- Pour into the tin and bake for 40-45 minutes. Leave to cool slightly in the tin, then turn out onto a wire rack.
- Enjoy.
Note
I like to make my chocolate brownie in nice, deep brownie tin. If you want to serve this to a large group though, you might like to go for a longer, flatter tin and then recreate the cooking time a little.
Everton love to cook have a great selection of tins in both sizes.
Happy Eating.
Dani xx
Love chocolate?
Me too.
You might like to see my white chocolate cake recipe, or my best ever mud cake recipe.
