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Gluten free chocolate brownie on a plate dusted with icing sugar, with a stack of brownies on a tray in the background

Gluten Free Brownie

These gluten-free chocolate brownies are rich, deeply chocolatey, and perfectly fudgy through the centre with a delicate crackled top. Made with gluten-free flour mix and real cocoa, they deliver the classic brownie texture without any grit or dryness.
The balance of sugar and fat keeps the crumb moist, while gentle mixing prevents excess air for that dense, melt-in-the-mouth finish. Ideal for slicing warm, serving with cream or ice-cream, or packing for lunches and gatherings, these brownies are proof that gluten-free baking can be just as indulgent as the original.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Dessert, Snack
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

  • 300 gm Chocolate 40%-55% (Note 1)
  • 300 gm Unsalted butter cubed
  • 330 gm Castor sugar
  • 5 Eggs (large) 70gm
  • 70 gm Erawin rice flour
  • 80 gm Quinoa flour
  • 20 gm Tapioca starch
  • 45 gm Cocoa
  • 4 gm Gluten free baking powder

Equipment

  • 1 Slice tin 28cm x 18cm 
  • Baking paper
  • 1 Medium Bowl
  • 1 Large spoon or spatula
  • 1 Bowl spatula
  • 1 double boiler
  • 1 Screwer or Cake thermometer
  • 1 Oven
  • 1 Sieve

Method
 

  1. Set the Oven to 160℃
  2. Over a double boiler on a low simmer melt the chocolate and unsalted butter
  3. Take off the heat
  4. Pour into a bigger mixing bowl
  5. Mix in the sugar by hand
  6. Stir in the eggs until half combined
  7. Sieve the dry ingredients together add them on top of mixture and fold through
  8. Don’t over stir, only mix until just combined
  9. Prepare a slice tin 28cm x 18cm with lining with baking paper
  10. Pour in the mix, tap the tin on the bench
  11. Bake for around 50 mins until the slice is just set
  12. If you pop a skewer in the slice it will be set but the skewer wont come out clean
  13. If using a thermometer it will read 85C but it will not come out clean after being inserted

Video

Notes

Note 1-Couverture chocolate 45-55% is ideal but you will still get good results with dark baking chocolate
Tips:it is important to add in the sugar before the eggs as it cools the mixture enough so the eggs don't cook