Soft Brown Sugar
This popular sugar is used...
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Slices
Gluten Free Chocolate Brownie
10 mins
25 mins
Easy
12
This recipe is easy to make and is just like a regular brownie - except it is gluten free! To get the true gooey brownie texture, take it out of the oven while it is still soft in the centre.
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- Ingredients
- Method
Ingredients
- 110g butter
- 1 cup Chelsea Soft Brown Sugar
- ½ cup Chelsea Caster Sugar
- 1½ tsp vanilla essence
- 3 eggs
- ¾ cup gluten free flour
- ½ cup gluten free cocoa powder
- ½ tsp gluten free baking powder
- ½ cup walnuts or pecans, roughly chopped (optional)
Icing (optional)
- Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
53
What did you think of this recipe?
Nicky
Very delicious 😋
5
Kayla
Love this recipe family loves it and it super simple to make. Always turn out crispy on the edges.
5
Cat
Have been making this for years now, even if it turns out different it is still a great recipe. Just wondering if it freezes as I want to make some ahead of time for my family to take back home when they come to visit.
5
Tilli Priest
Amazing taste's so good
5
Odette
Awesomely delicious.
5
REANY Rust.
Outstanding Brownie Recipe. My Coeliac grandson loves it (as does everyone else in the family)Would not go back to the old recipe.
5
Xavier
Best brownies EVER MADE✨✨✨✨
5
M
Have made this several times. Very very easy and quick to do. Nice to make it gluten free but honestly nobody would know.
5
Elspeth Fougere
This is just such a reliable recipe. It's absolutely delicious, the perfect amount of rise and fluff in an otherwise traditionally dense slice.. it just works everytime.. and that's quite rare with gluten free recipes, so thank you very much!
5
Lynette Heasman
5
Method
Preheat oven to 160°C, grease and line a square tin with baking paper.
Melt butter, mix in sugar and vanilla. Beat in eggs one at a time. Add combined flour, cocoa and baking powder and mix thoroughly. Stir through the chopped nuts and pour into prepared tin.
Bake for 25 - 35 minutes or until just cooked. Cool for 5 minutes in the tin before turning out onto a wire rack to finish cooling.
Dust with Chelsea Icing Sugar or ice with Chelsea Rich Chocolate Icing Sugar (Gluten Free).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
53
What did you think of this recipe?
Nicky
Very delicious 😋
5
Kayla
Love this recipe family loves it and it super simple to make. Always turn out crispy on the edges.
5
Cat
Have been making this for years now, even if it turns out different it is still a great recipe. Just wondering if it freezes as I want to make some ahead of time for my family to take back home when they come to visit.
5
Tilli Priest
Amazing taste's so good
5
Odette
Awesomely delicious.
5
REANY Rust.
Outstanding Brownie Recipe. My Coeliac grandson loves it (as does everyone else in the family)Would not go back to the old recipe.
5
Xavier
Best brownies EVER MADE✨✨✨✨
5
M
Have made this several times. Very very easy and quick to do. Nice to make it gluten free but honestly nobody would know.
5
Elspeth Fougere
This is just such a reliable recipe. It's absolutely delicious, the perfect amount of rise and fluff in an otherwise traditionally dense slice.. it just works everytime.. and that's quite rare with gluten free recipes, so thank you very much!
5
Lynette Heasman
5
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- 1 tsp gluten free baking powder
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- 2 tsp vanilla extract
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
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- Juice and rind of 1 lemon
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- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
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- 1 cup of Chelsea White Sugar
- 1 egg
- 1 ½ cups of flour
- 1 teaspoon of baking powder
- Pinch of salt
- 2 tablespoon cocoa
- 1 cup of peanuts, roasted and husked
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- 200g dark chocolate, broken
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- 1 ½ cups (225g) plain flour
- ½ cup (50g) Dutch cocoa powder
- ½ cup (160g) raspberry jam, plus extra to serve
- 1 ½ cups (330g) Chelsea Caster Sugar
- 250g raspberries
- ¼ cup (25g) cocoa powder
- 1 cup (330g) Nutella
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- 100g milk chocolate, chopped coarsely
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learn about baking
How to Choose SugarFor Baking?
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