Everyone needs a great gluten free brownie recipe in their back pocket! Here’s a secret… brownies are one of the very few baked goods that taste better without gluten.
I’ve spent more time than I care to admit baking gluten free brownies. I have three recipes in my book alone… But, I like this one because it gives you that chocolatey hit and you probably have most of the ingredients in already. It doesn’t need any gums to act as binders, and it’s more economical than a recipe which is basically melted chocolate held together with cocoa powder and eggs.
I was actually surprised by how passionate people became about their favourite brownie. When I owned a bakery, customers would be deeply unhappy whenever I tweaked a recipe.
This is a modified version of Alice Medrich’s Cocoa Brownies first published in Bittersweet in 2003. https://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607
140g melted butter (or coconut oil for dairy free – avoid margarine)
200g coconut sugar or brown sugar
80g cocoa powder – sifted
salt – pinch
0.5 tsp vanilla extract
2 large eggs
65g cornflour – sifted
Optional: 50g nuts/chocolate chips/cherries
- Preheat oven to 160 celsius
- Either line a 20cm square tin with baking parchment, or use a silicone square container.
- Place butter, sugar, sifted cocoa and salt in a large heat-proof bowl above a pan of barely simmering water. Stir occasionally to help the butter to melt, you are literally just gently warming the mixture through.
- It will look a bit gritty, remember the Hitchhiker’s Guide to the Galaxy and Don’t Panic!
- Take off the heat, add the vanilla extract.
- Add each egg individually and beat it into the mixture as if your life depended on it.
- Add the cornflour and use a spatula to incorporate into the chocolatey batter. When there are no more visible specks of flour, use the spatula to beat 40 more times. Feel free to count out loud.
- Add any optional ingredients like nuts or chocolate chips. I used slivered honey almonds in the brownie pictured.
- Spoon into your prepared tin, and help it to spread into the corners.
- Bake for 25 minutes, it may look a little underdone at this point. Don’t worry it will firm up more as it cools.
- DO NOT OVERBAKE! I feel quite strongly about this as my daughter always overbakes brownies, and that gives you a dry texture that’s more like an overly thick cookie.
- Let it cool completely before attempting to slice.
Try it and let me know how it compares to your current favourite gluten free brownie!