Gluten Free Death by Chocolate Brownies

    50 minutes

    I love chocolate cake and I love to pump up the chocolate content and make brownies. Brownies are so quick and easy to make and can be made in one pan, so little washing up - what's not to love! These make a great portable chocolate boost for any time of the day. Decadent and delicious.

    4 people made this

    Makes: 16 large slices or 32 squares or 16 large muffins

    • 150g butter
    • 300g sugar (caster or light brown)
    • 75g cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt, optional - see comments
    • 150g gluten free flour
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 300g chocolate, broken into chunks

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C (or if you have a fan oven reduce heat to 180 degrees C).
    2. In a large saucepan, over a low heat melt together the butter and sugar until both are incorporated.
    3. Sift into the pan cocoa powder, bicarbonate of soda, salt and flour then mix thoroughly. The mixture may be quite dry and stiff at this stage but don't panic. Remove from the heat.
    4. Break the eggs into a a glass or jug, add the vanilla extract and beat lightly to combine.
    5. Then mix the egg mix into the brownies mix, add little by little until incorporated. (NOTE: Make sure you do this off the heat or you may end up with scrambled eggs!)
    6. When the eggs are fully incorporated, the mix should be smooth and of medium consistency. To this, add two thirds of the chocolate to the pan and mix well.
    7. Pour into a foil tray or foil lined tin, 25cm square or 18x30cm. Flatten out the mixture or shake to fill the tin. Sprinkle the remaining chocolate onto the surface of the brownie and put into oven on top or middle shelf.
    8. Bake until it looks firm on top, and you are looking for a slightly gooey skewer when inserted near the centre, about 25 minutes.
    9. Remove from oven and allow to cool on a wire rack before serving.


    If you are using unsalted butter then I suggest you will need to add a pinch of salt to the mix, but if you only have salted butter to hand or prefer to cook with salted butter then you can omit the pinch of salt.

    Serving Suggestion

    Serve on its own or with ice cream, cream, sweet white sauce or regular custard for a luxurious pudding.

    Make Ahead

    Once made, these brownies keep well in a tin for the best part of a week, although they don't tend to stay around too long.

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    Reviews in English (3)


    My 13 year old son helped me to make these this morning, and really enjoyed doing so. The recipe was really easy to follow. I wasn't prepared for just how gooey they would be, and kept thinking they weren't cooked enough. I kept them in the oven for well over 45 mins (with some foil gently resting over top to prevent burning) mistakenly thinking they would eventually be more solid. I soon realised that gooey was right and the extra time made no difference. They solidify as they cool down, My son and I ate a piece hot straight from the oven with custard, and then had a cold slice later. Both were equally enjoyable. I served them to my family this evening and they were a huge hit. Incidentally I am cow-dairy intolerant as well as gluten intolerant, so used soya chocolate, which worked very well. Thanks for sharing...I can see this becoming a firm family favourite! X  -  05 May 2012  (Review from Allrecipes UK & Ireland)


    This is absolutely delicious. Too rich for my young children, but then why waste such luxury on kids? I swapped half the flour for ground almonds but otherwise followed it to the letter. Great to find such an easy, tasty GF recipe, thanks!  -  27 Sep 2012  (Review from Allrecipes UK & Ireland)


    Made this today OMG it tastes amazing not sure they are going to get where they are supposed to be going, may have to make some more. Thank you x  -  03 Sep 2015  (Review from Allrecipes UK & Ireland)