Gluten-free chocolate brownies

Late-night baking came over me tonight and I needed to make some gluten-free brownies.

My boyfriend’s grandmother is coeliac and they are having a family picnic on Sunday so that’s why they are without gluten… And, even better, lower calorie. Well, there’s a lot of sugar, but apart from that they do have less calories in the flour department.

Here is what you need to make them:

110g butter 

110g dark/plain chocolate

110g plain flour, sifted

225g caster sugar

2 eggs, beaten

1/2tsp baking powder

110g walnuts, halved

* You could also use chocolate chips, marshmallows etc. (I usually use walnuts to add texture.)

** I used double quantities tonight but halved the mixture to do some without the nuts, because my sister has a nut allergy.

Time to make the brownies:

  1. Melt the butter and chocolate in a Pyrex bowl, over a pan of boiling water.  
  2. Once the butter and chocolate have melted they will be smooth and shiny in appearance.  
  3. Next transfer the mixture into a large dish. Add all the other ingredients.  
  4. Once you’ve added them all the mixture should be glossy and shiny looking. At this stage I poured half the mixture into greased baking tin.  
  5. Then I added the nuts to the remaining brownie mix.  
  6. Bake the mixture for about 25-30 minutes at 180oC/350oF/Gas 4.
  7. Once cooked the brownie cake will have a crumble under the surface as you touch it.    Leave it a few minutes and then cut it into squares. This will make it easier to take out.
  8. Enjoy your brownies. 

Get in touch once you’ve tried the brownie recipe by emailing me at or tweeting me @beckymennell

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