Gluten-Free Brownies

Gluten Free Brownies

Specifically gluten-free fare isn’t something dabbled in particularly often at frugalfeeding. The fact these brownies contain no gluten is simply a product of my desire for the squidgy, dense and moist – enjoy.

Gluten has many positive attributes; not least the structure it brings to everything it touches. However, brownies aren’t in need of structure beyond what the protein in egg brings them. Of course, average brownies have their place in the world, but flour tends to engender cake-like characteristics. Click here to get the dentist’s recommendations on healthy foods. Fundamentally, brownies need to feel decadent and unctuous and a lack of gluten goes some way to achieving that. But one has to consume confectioneries only upto a limit and take care of the teeth, lest that they’d risk a Dental treatment in Perth.

Gluten Free Brownies

Be warned, these gluten-free brownies are exceptionally dark and bitter. If this isn’t quite your thing you could use a less-dark chocolate or even omit the cocoa powder. Using milk chocolate would even work, though it’d be a good idea to lower the quantity of butter slightly if opting to do so.

For more information on gluten-free food check out my recipe index and the wonderful Bristol-based Wuthering Bites blog!

Gluten-Free Brownies

Makes 12-18


• 200g dark chocolate (70% cocoa)

• 75g butter

• 130g caster sugar

• 2 eggs

• 1 tbsp cocoa powder

• 2 tbsp ground almonds

• 1-2 handfuls of raisins (optional)

• A pinch of salt


1. Begin by lining the sides of a suitably sized square cake tin. The one we used was roughly 10”x7”. Pre-heat the oven to 180C.

2. Melt the butter and chocolate together in a saucepan, make sure to use a fairly low heat and stir constantly. Transfer the chocolate mixture to a mixing bowl and stir in the sugar. Beat in the eggs one at a time, until smooth. Tip in the cocoa powder, ground almonds and raisins and stir until as smooth as possible.

Gluten Free Brownies

3. Bake for 15-25 minutes until the centre of the brownies is just set. Turn out after 10 minutes then leave to cool completely before slicing and eating.

Gluten Free Brownies

Cost: The entire batch of gluten-free brownies should come to no more than £2.30. What a fantastic price – very thrifty indeed.


51 comments on “Gluten-Free Brownies

  1. breadloveanddreams
    September 15, 2013 at 5:29 pm

    Nice recipe!!!! Thank you for sharing 😉

  2. Monika
    September 15, 2013 at 6:25 pm

    Loving this. I would add walnuts instead of raisins maybe but apart from that it’s great and quite similar to how I make my gluten free chocolate cakes. I will be trying your method next weekend 🙂

    By the way, I really think that chocolate cakes don’t need any gluten or flour at all, they are so much better, more moist and deeper in taste…

    • frugalfeeding
      November 12, 2013 at 1:20 pm

      I actively encourage variation and walnuts are great in brownies.

  3. cathyn61
    September 15, 2013 at 8:31 pm

    For those of us who have to eat gluten free…..thank you!

  4. eatingthosewords
    September 15, 2013 at 9:01 pm

    Yum – these look delicious and a great price! x

    • frugalfeeding
      November 12, 2013 at 1:20 pm

      Thank you – one of my favourite recipes.

  5. midihideaways
    September 16, 2013 at 8:09 am

    Looks very good – made regular brownies over the weekend and find I am struggling with them, so will try your gluten free version next time!!

  6. movita beaucoup
    September 16, 2013 at 10:48 am

    If I were a gluten-free sort of girl, I’d eat these brownies all day. (Just kidding, even as a glutton for gluten I’d eat ’em all day.)

  7. glutsandgluttony
    September 16, 2013 at 11:36 am

    Gorgeous and tempting as ever. I’m making them today!

  8. Liz @ Economies of Kale
    September 16, 2013 at 12:48 pm

    Yum, they look amazing 🙂

  9. EmmaMT from
    September 16, 2013 at 12:59 pm

    Perfect timing! I was going to make gluten free cookies for the kids cake sale on Friday but these look WAAAYYYYY better. Can I use rice flour instead of almonds?


    • Admin
      September 16, 2013 at 4:07 pm

      Fantstic – I don’t see why not! Enjoy. Let me know if it worked well.

  10. taplatt
    September 16, 2013 at 4:35 pm

    These look fantastic. I love the idea of throwing in some ground almonds.

    • frugalfeeding
      September 18, 2013 at 9:17 pm

      They really help the consistency.

      • taplatt
        September 19, 2013 at 9:45 am

        Good to know. Do you grind the almonds yourself or buy almond meal?

        • frugalfeeding
          September 30, 2013 at 9:28 am

          I buy almond flour, the price is around the same.

          • taplatt
            September 30, 2013 at 9:40 am

            That’s good to know the price is almost the same — thanks.

  11. Mollie Walker Freeman
    September 17, 2013 at 12:12 am

    Thank you!

  12. Amanda @ Once Upon a Recipe
    September 17, 2013 at 10:14 pm

    These look wonderfully dark and fudgy, which is just how I like my brownies. Yum.

  13. Karen
    September 19, 2013 at 11:50 am

    I have no problem eating gluten but I would certainly make your delicious brownies. I like your addition of raisins…nice idea.

  14. gracekelle
    September 19, 2013 at 7:37 pm

    I need these in my life! Thank you for sharing. I’ve been off flour while marathon training…I can’t wait to try these guys!

  15. Jenny Chandler
    September 27, 2013 at 6:43 pm

    These look great – love your blog. Have you tried black bean brownies? I’ve just written about them in my book ‘Pulse” and promise to put them on my blog v soon.

    • frugalfeeding
      November 12, 2013 at 1:18 pm

      I’ve heard of them, but have never tried. Perhaps I’ll have to give them a whirl!

  16. anna @ annamayeveryday
    October 3, 2013 at 9:20 am

    These look heavenly, just the perfect gooeyness.

    • frugalfeeding
      November 12, 2013 at 1:16 pm

      Thank you so much – goo is what a brownie must have.

  17. Karyn
    October 8, 2013 at 8:47 pm

    I made these last week — possibly the best brownie I have ever made. Thanks for the recipe.

    • frugalfeeding
      November 12, 2013 at 1:14 pm

      wow – fantastic. Glad you enjoyed them so much!

  18. Viviane
    October 8, 2013 at 9:33 pm

    I made these brownies twice already! Thanks for this awesome recipe. Although I used regular flour instead of almond flour, and the second time I experimented with replacing the butter with oil for a lighter effect, these brownies came out perfect both times. I also used less sugar for a darker taste. We were looking for the best recipe for fudgy and gooey brownies and I think you provided us with one that kids and adults enjoyed 🙂

    • frugalfeeding
      October 9, 2013 at 6:47 pm

      So glad you enjoyed them so much – my favourite brownie recipe by far! Keep making 😀

  19. sarwatabbasi
    November 21, 2013 at 4:13 am

    Excellent recipe! I will definitely try this recipe.I love brownies.

    • frugalfeeding
      November 21, 2013 at 10:42 am

      Thank you – you should, these are delicious 🙂

  20. Michaela
    June 8, 2015 at 8:12 am

    Mmm, what do you mean by “Turn out after 10 minutes then leave to cool completely before slicing and eating”? Sorry 😀

    • frugalfeeding
      June 11, 2015 at 12:46 pm

      So, basically that just means leave them in their baking tin for 10 minutes, then remove them and set aside to cool completely. Then eat!

      • Michaela
        June 11, 2015 at 3:42 pm

        I thought so, but wasn´t sure, thanks 😉

  21. Laurie
    June 10, 2015 at 4:28 pm

    Almonds can be a wonderful wheat substitute in baked goods. I bet they add wonderful flavor in this recipe.

    • frugalfeeding
      June 11, 2015 at 10:57 am

      Absolutely! This is still my favourite brownie recipe for just that reason.

  22. suesacooks
    September 6, 2015 at 7:04 pm

    What a cop out! Brownies are best when gluten free. Look forward to your gf pitta bread, or any flatbread, with anticipation!

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