The perfect partner for your mid-morning coffee, these deliciously chewy gluten free brownies are delectable delights of chocolate goodness. Also makes a super easy dessert by simply adding a scoop of your favourite ice-cream to freshly baked, warm brownie.
Why you’ll love these chewy gluten free brownies
This recipe was kindly given to me by a friend approximately 8 years ago and as a family we fondly refer to them as “Diane’s Brownies”. I have adapted the original recipe to make it gluten free and with a bit of trial and error I’m now really happy with the outcome. It’s ‘melt in the mouth’ smoothness, paired with a satisfying chewiness makes this gluten free brownie perfect for a treat with your morning coffee, a delicious lunch-box snack or serve it warm with ice-cream for a super simple but pleasing dessert. What’s not to love?!
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Ingredients needed for this recipe
- Butter – 75 grams
- Sugar – 1 cup white sugar
- Eggs – 2 large
- Vanilla essence – 1 teaspoon
- Baking Powder – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Cocoa Powder – 1/3 cup
- Gluten Free Flour – 1/2 cup all-purpose gluten free plain flour (see the brand I use here.)
- Chocolate buttons – 1/2 cup of milk chocolate buttons/drops, plus a few extra for sprinkling on top.
Tools you will need
Medium size pot/saucepan, measuring cups/spoons, whisk, rubber spatula, square baking dish lined with baking paper, preheated oven to 180°C / 350°F.
Step by step instructions for making chewy gluten free brownies
Step One
Melt the butter in a medium size pot on the stove, remove from heat and add sugar, eggs and vanilla essence. Whisk together until well mixed.
Step Two
While the butter mixture is still warm quickly stir in the baking powder and salt to help distribute it evenly. Next add the cocoa powder, followed by the flour – continue to mix with the whisk until smooth.
Step Three
Lastly, add the chocolate buttons to the batter and stir through with a spatula or wooden spoon.
Step Four
Prepare your square baking dish by lining the bottom and sides with baking paper. Ensure the paper comes up the sides enough to lift the cooked brownie out of the pan by.
Step Five
Using a rubber spatula, scrape the batter from the pot into the lined baking dish. Gently spread the batter across the bottom of the dish. Don’t worry too much if it doesn’t reach the sides, it will spread once it goes into the oven.
Step Six
Sprinkle a few more chocolate buttons across the top of the batter then place the whole thing into the centre of the preheated oven. Bake at 180°C/350°F for 20 minutes or until the top springs back when gently pressed with your finger. Don’t overcook it.
Allow to cool before lifting out of the dish and cutting. (Optional – using a sieve dust the top with powdered sugar for a fancier presentation.) Or serve right from the oven with ice-cream for a delicious dessert.
Deliciously Chewy Gluten Free Brownie
The perfect partner for your mid-morning coffee, these deliciously chewy gluten free brownies are delectable delights of chocolate goodness. Also makes a super easy dessert by simply adding a scoop of your favourite ice-cream to freshly baked, warm brownie.
Ingredients
- Butter - 75 grams
- Sugar - 1 cup white sugar
- Eggs - 2 large
- Vanilla essence - 1 teaspoon
- Baking Powder - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Cocoa Powder - 1/3 cup
- Gluten Free Flour - 1/2 cup
- Chocolate buttons - 1/2 cup, plus a few extra for sprinkling on top.
Instructions
- Melt the butter in a medium size pot on the stove, remove from heat and add sugar, eggs and vanilla essence. Whisk together until well mixed.
- While the butter mixture is still warm quickly stir in the baking powder and salt to help distribute it evenly. Next add the cocoa powder, followed by the flour - continue to mix with the whisk until smooth.
- Lastly, add the chocolate buttons to the batter and stir through with a spatula or wooden spoon.
- Prepare your square baking dish by lining the bottom and sides with baking paper. Ensure the paper comes up the sides enough to lift the cooked brownie out of the pan by.
- Using a rubber spatula, scrape the batter from the pot into the lined baking dish. Gently spread the batter across the bottom of the dish. Don't worry too much if it doesn't reach the sides, it will spread once it goes into the oven.
- Sprinkle a few more chocolate buttons across the top of the batter then place the whole thing into the center of the preheated oven. Bake at 180°C/350°F for 20 minutes or until the top springs back when gently pressed with your finger. Don't overcook it.
Notes
Allow to cool before lifting out of the dish and cutting. (Optional - using a sieve dust the top with powdered sugar for a fancier presentation.) Or serve right from the oven with ice-cream for a delicious dessert.
