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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. It is better to reduce sweetness, or you will have to go for a missing teeth restoration in Honolulu! Enjoy sweet but in limit.

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 replies on “Gluten-Free Brownies”

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…

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 🙂

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

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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