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.
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!
• 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.
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.
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”
Nice recipe!!!! Thank you for sharing 😉
Thanks – enjoy!
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 actively encourage variation and walnuts are great in brownies.
For those of us who have to eat gluten free…..thank you!
Yum – these look delicious and a great price! x
Thank you – one of my favourite recipes.
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!!
Please do, they are fantastic!
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.)
I’m a glutton for gluten as you know!
Gorgeous and tempting as ever. I’m making them today!
I hope they turn out well!
Yum, they look amazing 🙂
They were, Liz!
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?
Fantstic – I don’t see why not! Enjoy. Let me know if it worked well.
These look fantastic. I love the idea of throwing in some ground almonds.
They really help the consistency.
Good to know. Do you grind the almonds yourself or buy almond meal?
I buy almond flour, the price is around the same.
That’s good to know the price is almost the same — thanks.
These look wonderfully dark and fudgy, which is just how I like my brownies. Yum.
It’s the way they should be!
I have no problem eating gluten but I would certainly make your delicious brownies. I like your addition of raisins…nice idea.
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!
I hope they go down well!
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.
I’ve heard of them, but have never tried. Perhaps I’ll have to give them a whirl!
These look heavenly, just the perfect gooeyness.
Thank you so much – goo is what a brownie must have.
I made these last week — possibly the best brownie I have ever made. Thanks for the recipe.
wow – fantastic. Glad you enjoyed them so much!
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 🙂
So glad you enjoyed them so much – my favourite brownie recipe by far! Keep making 😀
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Excellent recipe! I will definitely try this recipe.I love brownies.
Thank you – you should, these are delicious 🙂
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Mmm, what do you mean by “Turn out after 10 minutes then leave to cool completely before slicing and eating”? Sorry 😀
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!
I thought so, but wasn´t sure, thanks 😉
Almonds can be a wonderful wheat substitute in baked goods. I bet they add wonderful flavor in this recipe.
Absolutely! This is still my favourite brownie recipe for just that reason.
What a cop out! Brownies are best when gluten free. Look forward to your gf pitta bread, or any flatbread, with anticipation!