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?
Jus
This is my go-to GF brownie recipe. It's better than any I've tried before or after. Always comes out perfect, despite my unreliable oven. Can't tell they're gluten free at all. Crispy on outside & chewy in middle every time! Thanks so much for a great recipe xx
5
T Anderson
I added chocolate chips and omitted half a cup of sugar so it wasn't too sweet. Took it out the oven after 25 minutes so it was just cooked to a moist cakey/brownie texture - you wouldn't have known it was GF. Delicious.
5
eifug
the best ever brownies!!!!
5
Courtney
They are very yummy but unfortunately mine came out quite dry. Cooked for 25mins
3
Liz
First time made today and they were perfect, soft on the inside and slightly crisp on the outside, cut into squares beautifully. I used some chopped walnuts as they were all I had and cooked them for just over 25 minutes. Will be making again.
4
Israel
I love it my family loves it and it is my little secret that they are gluten free
5
max
best brownie ever.
5
Tracy
Nice yum yum
5
Suzy
Best Brownie recipe ever - perfect everytime & something my whole family loves, even though I'm the only gluten I tolerant amongat us!
5
Anais
ok
3
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?
Jus
This is my go-to GF brownie recipe. It's better than any I've tried before or after. Always comes out perfect, despite my unreliable oven. Can't tell they're gluten free at all. Crispy on outside & chewy in middle every time! Thanks so much for a great recipe xx
5
T Anderson
I added chocolate chips and omitted half a cup of sugar so it wasn't too sweet. Took it out the oven after 25 minutes so it was just cooked to a moist cakey/brownie texture - you wouldn't have known it was GF. Delicious.
5
eifug
the best ever brownies!!!!
5
Courtney
They are very yummy but unfortunately mine came out quite dry. Cooked for 25mins
3
Liz
First time made today and they were perfect, soft on the inside and slightly crisp on the outside, cut into squares beautifully. I used some chopped walnuts as they were all I had and cooked them for just over 25 minutes. Will be making again.
4
Israel
I love it my family loves it and it is my little secret that they are gluten free
5
max
best brownie ever.
5
Tracy
Nice yum yum
5
Suzy
Best Brownie recipe ever - perfect everytime & something my whole family loves, even though I'm the only gluten I tolerant amongat us!
5
Anais
ok
3
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ingredients
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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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- 1 tablespoon cold water
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- 2 cups Chelsea Soft Brown Sugar, firmly packed
- 2 eggs
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- 2 tablespoons cocoa
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- 2 teaspoons baking powder
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- 1 x 375 g packet dark chocolate melts
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- 1 tablespoon Chelsea Golden Syrup
ingredients
- 100g butter
- 50g cooking chocolate
- 1 cup Chelsea White Sugar
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- ½ tsp vanilla essence
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- ¼ tsp salt
ingredients
- 180g butter
- 200g dark chocolate, chopped
- 2 Tbsp Chelsea Golden Syrup
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- 1 cup Chelsea Caster Sugar
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- 200g butter
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- 2 cups Chelsea Soft Brown Sugar
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ingredients
- 125g butter
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- 2 eggs
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ingredients
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- 200g dark chocolate, roughly chopped
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- 3 eggs
- 2 tsp vanilla extract
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
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- ¾ cup smooth peanut butter (195g)
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- 1 tsp vanilla extract
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- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
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- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
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- 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
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- 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
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- ½ cup roasted hazelnuts (optional), coarsely chopped
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- 200g butter
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- Chelsea Icing Sugar, to dust
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- 200g cocoa
- 400g butter - melted
- 800g Chelsea Caster Sugar
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- 180g plain flour
- 2tsp baking powder
- 180g walnuts - chopped
- 500g chocolate buttons
- Chelsea Icing Sugar, to dust
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- 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
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- 1 can of chickpeas
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- 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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- ⅓ cup Chelsea Caster Sugar
- 125ml sweetened, condensed milk
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- 1 tsp guar gum
- 250 grams dark choc bits
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- 150g white chocolate, chopped coarsely
- 100g milk chocolate, chopped coarsely
- 1 teaspoon Chelsea Icing Sugar
- 125g butter, chopped coarsely
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- 100g Walnuts chopped
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learn about baking
How to Choose SugarFor Baking?
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