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?
Eva
Sooooo delicious , gooey in the middle , crunchy/chewy on the outside. Only problem is that the instructions were kind of confusing. Like who says “ combined flour ect” . And you need to make more sections. Other than that it was amazing even worked with dairy free butter.
4
Jasmine
Best homemade brownies ever !!!
5
Sheena van den Berg
Very moreish. Delicious for dessert with whipped cream.
5
Tracey
Could I substitute the flour with ground almonds/almond meal?Chelsea Sugar:For best results use Gluten free flour. You may find almond meal results in a very different texture.
3
Courtney
Works great!
5
Trina
OMG!!! It is so yummy and moist. I am differently going to keep this recipe and make this again. I just had one piece and now I want to eat more...
5
chloe
the best thing I've ever eaten best gluten free thing so far omg like one thing you should cop up chocolate into small pieces and mix it in and then you get melted chocolate and om it the best love this recipe definitely making it again.
5
Andrew Wood
Changed the nuts to chocolate bits and it was triple chocolate fudge slice. Delicious.
5
Elize
Absolutely the most delicious and easiest to make, gluten free chocolate brownie.
5
Tricia Wood
Beautiful slice. Quick and easy to make.
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?
Eva
Sooooo delicious , gooey in the middle , crunchy/chewy on the outside. Only problem is that the instructions were kind of confusing. Like who says “ combined flour ect” . And you need to make more sections. Other than that it was amazing even worked with dairy free butter.
4
Jasmine
Best homemade brownies ever !!!
5
Sheena van den Berg
Very moreish. Delicious for dessert with whipped cream.
5
Tracey
Could I substitute the flour with ground almonds/almond meal?Chelsea Sugar:For best results use Gluten free flour. You may find almond meal results in a very different texture.
3
Courtney
Works great!
5
Trina
OMG!!! It is so yummy and moist. I am differently going to keep this recipe and make this again. I just had one piece and now I want to eat more...
5
chloe
the best thing I've ever eaten best gluten free thing so far omg like one thing you should cop up chocolate into small pieces and mix it in and then you get melted chocolate and om it the best love this recipe definitely making it again.
5
Andrew Wood
Changed the nuts to chocolate bits and it was triple chocolate fudge slice. Delicious.
5
Elize
Absolutely the most delicious and easiest to make, gluten free chocolate brownie.
5
Tricia Wood
Beautiful slice. Quick and easy to make.
5
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ingredients
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- ½ cup cocoa powder
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- 4 eggs
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- 250g dark chocolate melts or chips
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- 185g unsalted butter, softened to room temperature
- 1¼ cups lightly packed Chelsea Soft Brown Sugar
- 2 extra large eggs
- 1½ cups gluten free plain flour
- 1 tsp gluten free baking powder
- 1½ cups desiccated coconut
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- 2 tablespoons instant coffee powder
- 1 tablespoon cold water
- 200g butter
- 2 cups Chelsea Soft Brown Sugar, firmly packed
- 2 eggs
- 2 teaspoons vanilla essence
- 2 tablespoons cocoa
- 2 cups flour
- 2 teaspoons baking powder
- 200g dark chocolate melts, roughly chopped
Chocolate Vanilla Fudge Sauce
- 1 x 375 g packet dark chocolate melts
- 200 ml cream
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- 1 tablespoon Chelsea Golden Syrup
ingredients
- 100g butter
- 50g cooking chocolate
- 1 cup Chelsea White Sugar
- 2 eggs
- ½ tsp vanilla essence
- ¼ cup plain flour
- ¼ tsp salt
ingredients
- 180g butter
- 200g dark chocolate, chopped
- 2 Tbsp Chelsea Golden Syrup
- 3 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup Edmonds Standard Grade Flour
- ¼ cup baking cocoa
- ½ tsp salt
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- 200g butter
- ½ cup cocoa
- 2 cups Chelsea Soft Brown Sugar
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- 1 cup plain flour
- 2 eggs
- ½ cup chopped walnuts (optional)
ingredients
- 125g butter
- 120g chocolate chips
- 2 eggs
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- 100g flour
- 125g walnuts/or other nut
- Chelsea Icing sugar to dust
ingredients
- 200g butter, cubed
- 200g dark chocolate, roughly chopped
- 1 cup Chelsea Dark Cane Sugar (200g)
- ½ cup Chelsea Caster Sugar (113g)
- 3 eggs
- 2 tsp vanilla extract
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
- 150g milk chocolate, roughly chopped
- ¾ cup smooth peanut butter (195g)
- vanilla ice cream or whipped cream, to serve
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- 150g butter
- 3 eggs
- 1 cup Chelsea Dark Cane Sugar (200g)
- 1 Tbsp cocoa powder
- 1 tsp vanilla extract
- ¾ cup Edmonds Standard Grade Flour (113g)
- ½ cup dried cranberries (75g)
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- 150g Butter, melted
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- 4 eggs
- 1tsp Vanilla essence
- 200g Butter (melted)
- 200g Dark chocolate chips
- 90g sifted Flour
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ingredients
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- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
- Zest of 2 lemons
- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
ingredients
- 100g butter
- 2 eggs
- 1 cup Chelsea Raw Sugar
- ¾ cup flour
- 1 tsp baking powder
- ¼ cup cocoa
- ½ cup (or a handful) choc chips
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 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
- 125 g softened butter
- 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
ingredients
- 125g butter, cubed
- 200g dark chocolate, broken
- 3 eggs, lightly beaten
- 1 cup Chelsea Soft Brown Sugar
- 1¼ cups Edmonds Gluten Free Plain Flour
- ½ cup cocoa
- 200g dark chocolate chips
- ½ cup roasted hazelnuts (optional), coarsely chopped
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- 200g butter
- ½ cup cocoa
- 2 cups Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 cup plain flour
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- ½ cup chocolate chips
- Chelsea Icing Sugar, to dust
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- 200g cocoa
- 400g butter - melted
- 800g Chelsea Caster Sugar
- 8 eggs
- 2Tbsp vanilla essence
- 180g plain flour
- 2tsp baking powder
- 180g walnuts - chopped
- 500g chocolate buttons
- Chelsea Icing Sugar, to dust
ingredients
- 375g dark chocolate /melts
- 200g butter
- 2 cups Chelsea White Sugar
- 3 eggs
- 1 tsp vanilla essence
- 1 cup flour
- 1 cup mixed nuts (cashews, walnuts, pecans, peanuts etc) chopped
ingredients
- 1 can of black beans
- 1 can of chickpeas
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- 3 Tbsp extra virgin coconut oil (melted)
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- 1 ½ tsp of baking powder
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- 5 eggs, lightly beaten, plus 3 eggwhites
- 200g dark chocolate, half chopped, half melted and cooled
- 1 firmly packed cup (250g) Chelsea Soft Brown Sugar
- 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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- 180 grams butter, softened
- ⅓ cup Chelsea Caster Sugar
- 125ml sweetened, condensed milk
- 1 ½ cups gluten free self-raising flour
- 1 tsp guar gum
- 250 grams dark choc bits
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- 200g dark chocolate, chopped coarsely
- ½ cup (110g) Chelsea Caster Sugar
- 2 eggs, beaten lightly
- 1¼ cups (185g) Edmonds Standard Grade Flour
- 150g white chocolate, chopped coarsely
- 100g milk chocolate, chopped coarsely
- 1 teaspoon Chelsea Icing Sugar
- 125g butter, chopped coarsely
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- 3 Eggs
- 100g Walnuts chopped
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learn about baking
How to Choose SugarFor Baking?
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