“These gluten free brownies give my tummy a hug!”
Brownies come in a variety of textures, and everyone has their favourite version. Some like them cakey, some like them fudgy. Some think they should have frosting and some prefer them without nuts. At this time of year (Easter) some like them with copious Cadbury creme eggs plunged into the top before baking for the ultimate sickly sweet treat.
There are no rules when it comes to brownies, really, except that they need to be square with a consistency halfway between a chocolate cake and a soft chocolate cookie.
My friends, this chocolate brownie recipe is a really rather nice one, if I do say so myself! It came about when I finally decided to attempt a Baker’s Best Blockbuster Brownie recipe written in my ancient cookery notebook. The recipe has been in that book for about 20 years and I’d never before attempted it.
To celebrate my husband’s return from his travels in India back in February this year I thought I’d play the loving dutiful wife and bake him a batch of these brownies, UK-ifying the recipe and giving it a few tweaks here and there.
They were awful!
They were dry, cakey and like hockey pucks in texture. The leftovers are currently sitting in my freezer waiting to be turned into something else.
Back to the drawing board!
A few weeks later a friend of mine came over for a visit. I had planned on experimenting with the brownie recipe again that day and she let me know she couldn’t eat gluten. Sorted: I’d make the brownies gluten-free. I had a bag of ground almonds in my cupboard and lo, these gorgeous ooey gooey gluten-free chocolate brownies were born!
You can make them super gooey by not baking them as long (35 minutes, as pictured below) or leave them an extra 5-10 minutes to make a firmer textured brownie.
I have had this recipe taste tested by no fewer than 25 people, and they can all attest to its awesomeness. One comment I found particularly amusing: “These brownies give my tummy a hug!”
I’ve made them with chopped walnuts and chopped brazil nuts, both with success. You must also use a high percentage cocoa solids chocolate – at least 85%. Proper chocolate, you know!
Enjoy! x
Ooey Gooey Gluten Free Brownies
Ingredients
- 150 grams 85% cocoa solids dark chocolate
- 170 grams unsalted butter
- 3 large eggs
- 150 grams caster sugar
- 150 grams dark muscovado sugar
- 100 grams ground almonds
- 1.5 tsp vanilla extract
- 85 grams chopped walnuts
Instructions
- Preheat oven to 180 C/350 F. Lightly grease a 9 inch baking tin and place a piece of grease proof paper on the bottom.
- Break the chocolate into small pieces and place in a heat proof bowl along with the butter. Suspend the bowl over a pan of barely simmering water and leave to melt.
- Beat the eggs with a whisk in a large bowl until they are lemon coloured.
- Gradually add the sugars, beating continuously, until the mixture is thick (about 3 minutes).
- Stir in the melted chocolate mixture and the vanilla extract.
- Fold in the ground almonds and the chopped walnuts.
- Spoon the mixture into the prepared tin and bake for 35 minutes (for a really gooey brownie) or 40 minutes if you prefer a less gooey variety.
- Leave to cool completely in the tin before removing and cutting into squares.
Notes
WEIGHT WATCHERS POINTS IN THIS GLUTEN FREE BROWNIE RECIPE
There are 13 Weight Watchers Smart Points in each serving of this brownie.Nutrition
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OTHER GLUTEN-FREE BROWNIES YOU MIGHT LIKE
Have you seen my gluten-free creme egg brownies? My reader tried-and-tested recipe has been jazzed up for Easter!
Flourless Salted Caramel Brownies by My Fussy Eater
Sweet Potato Brownies by A Little Spoonful Of…
Popping Candy Brownies by Emily’s Recipes
Tahini Brownies by Rough Measures
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Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
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Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
caz says
May 4, 2019 at 12:28 pmJust amazing. The best brownies ever!
Kaili says
March 2, 2019 at 4:42 amBest brownies ever!
Anna Beta says
November 9, 2018 at 3:41 pmThese were lovely! Made them at the weekend and my gluten intolerant friend was delighted.
Elizabeth says
November 9, 2018 at 3:59 pmI’m so glad you liked the recipe, and thank you so much for letting me know! You’ve put a smile on my face today 🙂
Loredana R says
June 7, 2018 at 2:21 pmMade this recipe today. Suuuper delicious ! I love it . I didn’t have dark muscovado in the house but i had light soft brown sugar. Tbis recipe goes on the repeat list . Thank you so much for sharing !
Henry says
May 29, 2018 at 5:24 pmThanks for the recipe.
Tweaked it to reduce the processed sugar content.
Got to say, I think the oven temp or cooking times are a little dubious. I baked my batch for only 20 mins at 180c and they came out on the over cooked side.
SUE MUNRO says
April 27, 2018 at 11:43 amFABULOUS.
I added pecans as had no walnuts, medjoul date syrup as had no muscovado sugar.
Made an alternative black bean brownie at the same time but not a match for your recipe.
THANK YOU
Claire says
September 11, 2017 at 5:04 pmOmg! I have these baking in the oven now – I’ve just turned around to find the FULL block of butter on my kitchen table! Brownies are one thing I cannot make but having tried a colleagues gorgeously under-cooked gluten free offering at work I thought I would try again – I think its time to admit that i really honestly truly will never get brownies right!!!!!
Alex says
September 4, 2017 at 10:12 amThese are literally the best brownies ever! I used 70% dark chocolate and halved the sugar as I don’t like them too sweet and they are PERFECT! I’ve made them so many times now and I’m not even pregnant anymore lol…
Elizabeth says
September 4, 2017 at 10:21 amOh yay! Oh you’ve made my day with this comment, thank you ever so much! Happy brownie baking! 😀
Jean Lamb says
April 26, 2017 at 9:24 pmThese brownies are absolutely delicious! Had given up trying to make brownies as had a bad 2 out 3 failure 🙁 BUT these ones work every time and I’ve already made 3 batches which have been enjoyed by many (not just my gluten free friends!). Thank you so much, Elizabeth.
Elizabeth says
April 30, 2017 at 10:00 amOh my goodness thank you for your lovely feedback! I am so glad you are liking my recipe, and thanks for making me smile today! 🙂
GILLIAN MCMAHON says
February 12, 2017 at 8:40 pmmade these today – I am gluten intolerant. Left out the walnuts because I don’t like nuts and left them baking for 40 minutes. Glad I did because they were still a bit gooey. Also substituted some milk chocolate because they are for dessert (with home made vanilla ice cream and raspberry sauce/strawberries) tomorrow and my 10 year old granddaughter will be here and didn’t want too strong a dark chocolate taste. This will be my go-to recipe from now on!! Delicious!!
Chris Wilson says
December 28, 2016 at 3:53 pmWhen do we add the vanilla extract? Or is it enough for it to be in the same room as the brownies?
Elizabeth says
December 28, 2016 at 6:03 pmOops! I don’t know how this recipe has been published with so long without this being brought to my attention. I have amended the recipe now, and my apologies for the oversight.
BFG says
November 28, 2016 at 2:34 pmMade these over the weekend, baked for 30 mins as I used half the amount. I also added 25% coconut oil to 75% butter and this gave an excellent background flavour. Also, did 80% chocolate and 20% unsweetened cocoa powder and this worked. Really impressed with these.
Sarah says
June 3, 2016 at 2:23 pmI made these and they were so good! thank you
Paula Mcdowall says
May 19, 2016 at 5:07 pmThis recipe has become a family favourite I am gluten intolerant and tried the recipe for a treat now I make it for the whole family. It is so delicious and naughty the best gluten free brownie you can make at home.
MANDY DOHERTY says
April 3, 2016 at 7:37 pmThese look amazing, will be giving this recipe a go x
Jess says
March 13, 2016 at 9:53 pmI needed a gluten free option to sell at a market stall and I know gluten free baking can be so difficult. Stumbled across your recipe and thought the picture looked too good to not try these! Such a good recipe and a delicious result; completely sold out and mainly to people who don’t follow a gluten free diet. Thank you 🙂
Hazel Rea says
February 13, 2016 at 12:48 pmGreat recipe – I really must try it. Ground almonds gives such a lovely flavour in baking.
Jo - tortilla for tea says
November 6, 2015 at 4:05 pmJust made your Ooey Grooey brownies for our bonfire party this evening – they are delicious (I couldn’t resist trying one in advance)!
kimberley ryan says
October 3, 2015 at 11:22 pmmmmmmm look delicious
kim neville says
September 11, 2015 at 8:27 amThese look so delicious. I keep meaning to make them 🙂
Natally says
April 16, 2015 at 7:15 pmGonna make these for my dad who has a gluten allergy
Paul Wilson says
April 13, 2015 at 9:55 pmLove a gooey brownie.
HonestMum says
April 13, 2015 at 5:55 pmThey look incredible! Have pinned. Thanks for linking up to #tastytuesdays
Gerri Tennant says
April 13, 2015 at 9:52 amThese look so good. Just the thing for our ‘Welfare coffee mnornings’ held mainly for the elderly some of whom are coeliac. Many thanks.
Johanna GGG says
April 6, 2015 at 11:54 ambronwies can be so amazing and so disappointing – these photos of the good ones want me to bake a batch because discovering brownies as an adult was a great moment and I have never looked back. And brownies adapt to gluten free well because they don’t rely on cupfuls of flour like some cake! I am impressed in all your user testing with this recipe – must be a good ‘un
kim neville says
April 5, 2015 at 9:48 amThese look mouthwatering and will definately be trying this recipe out
Sally - My Custard Pie says
April 5, 2015 at 7:01 amI don’t avoid gluten but do love a gooey brownie (over a cakey one). Impressed by your research!
Becca @ Amuse Your Bouche says
April 4, 2015 at 6:48 pmThese look so fudgey!! Absolutely perfect, you’d never guess they were gluten free!
Michelle Reeves (Bod for tea) says
April 4, 2015 at 9:36 amOh my!! I’m constantly searching for the ultimat3 brownie recipe and this could be it! If you have the time would love you to link this up at my #sharethejoy linky on Monday so others can see it too!
Jenni Carroll says
April 3, 2015 at 10:42 pmthese look lovely! I like free from food every now and again as it limits bloating, but my mum struggles to find realistic and edible recipes so I shall pass this onto her, thank you 🙂
Jacqueline Meldrum says
April 3, 2015 at 10:19 pmThey look rather wonderful Elizabeth 🙂
kellie@foodtoglow says
April 3, 2015 at 9:04 pmWe prefer Gluten-free brownies in our house, even though none of us strictly needs them. These look just beautiful. However, I don’t know if I believe that you would ever make anything inedible! I hope you whizzed put hoe other brownies and folded it into some ice cream – Ben and Jerry’s, eat your heart out. 😉
Jen says
April 3, 2015 at 7:19 pmI want tummy hugging brownies! That’s such a lovely comment to receive 🙂 Gooey brownies are always the best brownies.
Kavey says
April 3, 2015 at 3:35 pmOh that looks like a winner and I must share it with a friend who just started looking for gluten free recipes today!
kristieinbc says
April 3, 2015 at 3:11 pmI made these brownies yesterday and they were simply amazing! I have been eating gluten free for over three years now, and this is the best gluten free brownie recipe I’ve come across. In fact, these were the best brownies I’ve ever made, gluten free or not. 🙂
Katie Bryson says
April 3, 2015 at 8:09 amGooey brownies are definitely the bestest! I made a batch for my latest Easter round of recipes and they were almost too gooey to pick up – lush!!! Have a great Easter weekend xxx
peter @feedyoursoultoo says
April 2, 2015 at 4:06 pmThese brownies look perfectly cooked – so moist and chewy.
Del's cooking twist says
April 2, 2015 at 10:33 amI’m more and more into gluten free recipes and your brownie looks really fabulous!!
Ursula Hunt says
April 1, 2015 at 1:53 pmLovely and gooey looking, and great it is gluten free!
Heather Haigh says
April 1, 2015 at 12:41 amThese look lovely. I make a few things with ground almonds for flour. It’s a real pleasure to find recipes that are gluten free – my experiments to convert recipes aren’t always spot on. Will be making these soon. Maybe this weekend – perfect for pud after Easter dinner.
Rebecca U says
March 31, 2015 at 10:33 pmSo glad to have found your blog. I am going gluten-free and I like the sound of your recipes. Love using ground almonds as flour #tastytuesday
Kate - gluten free alchemist says
March 31, 2015 at 9:22 pmI love brownies…..ANY brownies! These look perfectly gooey and full of chocolatey deliciousness. AND they’re gluten free! What’s not to love???
Ginny Williams says
March 31, 2015 at 2:40 pmI’m going to try this! They look beautiful and I love a brownie. May I ask where you found the widget for US and Imperial measures? Looks like it would be very useful to this US expat in the UK! Thanks!
Laura says
March 31, 2015 at 11:45 amThese sound absolutely delicious! I will be giving these a go at home very soon! Thanks for sharing!
Jhuls | The Not So Creative Cook says
March 31, 2015 at 11:40 amI would never say no to brownies. These look really gorgeous and delicious! #TastyTuesdays
Olivia Jade Thristan says
March 31, 2015 at 11:32 amThis sounds like the perfect treat for a Tuesday to get you through the week, seems lovely with easter and spring too! x
Clare Mansell says
March 31, 2015 at 11:25 amThese look delicious. I am amazed they hold together and keep their shape with just the ground almonds! By the way I am without a square tin at the moment, so I am making my brownie in a cake tin which means they are wedge shaped, so I have broken one of the fundamental rules of brownie making!