These gluten-free brownies are foolproof, irresistibly chocolatey, and best enjoyed warm straight from the oven. They’re the ultimate treat for anyone who can’t resist a delicious sneaky snack.

Gluten Free Brownies

Fudgy, rich, and loaded with chocolate chips — these gluten-free brownies deliver pure gooey goodness in every bite, the kind that keeps you reaching for just one more square.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dessert, Snack

Servings 8

Ingredients

100 g gluten-free plain flour
50 g cocoa powder
250 g unsalted butter or dairy-free alternative
250 g chocolate
4 medium eggs
280 g caster sugar
200 g chocolate chips

Instructions

Preheat the oven to 160°C fan (180°C conventional). Line a 9 x 9 inch square tin with baking paper.
In a heatproof bowl, melt the butter and chocolate together over a bain-marie or in the microwave. Stir until smooth, then set aside to cool slightly until just warm.
In a separate bowl, sift together the flour and cocoa powder. Give it a quick stir and set aside.
Crack the eggs into a large mixing bowl, add the sugar, and whisk with an electric hand mixer until the mixture looks pale and a little frothy.
Pour the cooled chocolate-butter mixture into the eggs and sugar. Use a spatula to gently fold them together until fully combined.
Add the flour and cocoa mixture, folding it through until no dry patches remain.
Stir in the chocolate chips, distributing them evenly through the batter.
Spread the brownie mixture evenly into the prepared tin and smooth the top.
Bake for 35–40 minutes. The brownies should wobble slightly when they come out of the oven but will set as they cool.
Leave to cool completely in the tin before slicing. They’ll firm up even more once cut.

Handy Tips

Use a good quality flour blend – A plain gluten-free flour with xanthan gum works best. If your mix doesn’t contain it, add a pinch to help with structure.
Don’t overbake – Brownies should be a smidgen soft in the centre when you take them out. They’ll set as they cool.
Cool completely before slicing – It’s tempting to dig in, but letting them cool helps them firm up and gives those clean, fudgy squares.
Use room temperature eggs – Cold eggs can cause the melted chocolate mixture to seize.
Melt chocolate gently – If microwaving, do it in short bursts and stir often so it doesn’t burn.
Boost the chocolate chips – Folding in extra chips adds texture and extra gooey pockets of chocolate.
Line the tin well – Overhanging baking paper makes it easy to lift the brownies out once cooled.