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Gluten free brownies Tried & Tested

Gluten free brownies

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2.208 stars based on 48 ratings

Delicious gooey chocolatey brownies that everyone can enjoy, a perfect excuse to bake these treats. This recipe also features on www.glutenfree4kids.com

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

  • 100g 3½ oz Dark chocolate good quality, 70% cocoa solids
  • 100g 3½ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)
  • ¼tsp ¼tsp Salt
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 150g 5⅜ oz Almonds (ground)
  • 50g 1⅞ oz Marshmallows cut into small pieces
  • 100g 3½ oz Pecan nuts toasted

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 170ºC (150°C fan, 325ºF, gas mark 3) and line a 22 cm (8½ in) square tin with a large square of foil.

  2. Classic mode Step 2

    Melt the chocolate and butter in a microwave or a heatproof bowl set over a pan of simmering water, taking care the chocolate does not overheat and that no water comes in contact with the chocolate.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate good quality, 70% cocoa solids
    • 100g 3½ oz Butter (unsalted)
  3. Classic mode Step 3

    Stir the chocolate until it becomes shiny and glossy then remove from the heat and add the sugars. Stir thorougly to allow the sugars to dissolve.  It is normal for the mixture to appear a little bit grainy at this point.

    Ingredients for this step

  4. Classic mode Step 4

    Add the eggs and beat them in well and once again the mixture will be thick and glossy. Add the salt and vanilla extract before then folding in the ground almonds, chopped marshmallows and toasted pecans. Make sure everything is well incorporated but do not over mix (you do not want lots of air in the mixture). The mixture should be quite thick.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • ¼tsp ¼tsp Salt
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 150g 5⅜ oz Almonds (ground)
    • 50g 1⅞ oz Marshmallows cut into small pieces
    • 100g 3½ oz Pecan nuts toasted
  5. Classic mode Step 5

    Spread the mixture into the prepared tin. Bake for approximately 20–25 minutes or until it is just set in the middle and the edges are slightly coming away from the pan. A  skewer inserted in the middle should come out with just a few moist crumbs on it to prove it is baked throughout.

  6. Classic mode Step 6

    Once baked, leave the brownies to cool completely in the tin before cutting them. To serve, invert the pan and then very gently peel off the foil. Serve with a dusting of icing sugar or for a special treat a scoop of ice cream.