Devilishly Good Gluten Free Chocolate Brownie

May 06

For this weeks Friday bake I decided to try out a recipe from  Gluten-Free Christmas Heaven magazine ( xmas 2015). Its easy to follow recipe that doesn’t take very long to do and it smells great when you take it out of the oven.  I took it along to a BBQ with friends, one of which is a Coeliac and it went down very well. I then had some more the following day heated for 15 seconds in the microwave and served with ice cream, it is just delicious.


  • 1 packet gluten free Orio type biscuits – I used lovemore O’Choco’s
  • 150g gluten free 50-55% dark Choclate ( I used buttons)
  • 175g butter cut into small pieces
  • 3 free range eggs , beaten
  • 15g cocoa powder
  • 1tsp gluten free baking powder
  • 150g ground almonds
  • 50g dried berries and cherries



  1. Preheat Oven to 170ºC. Grease a 23cm square cake tin
  2. Break Chocolate into pieces and place into heatproof bowl. Add butter and stand bowl over pan of gently simmering water. Once melted, remove the bowl from the pan and stir in the sugar. Set aside to cool for 10 minutes.
  3. Gradually whisk in the eggs to make a thick and glossy mixture. Sift the cocoa and baking powder on top and add the ground almonds, berries and cherries. Break half of the biscuits into small pieces and carefully stir into the mixture.
  4. Transfer the mixtures into the tin and smooth over the top. Bake in the oven for 15 minutes, then break the remaining biscuits in half and add to the top. Return to the oven and cook for a further 15-20 minutes, until risen and slightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin. The brownies can be eaten straight away, but hold better when stored overnight in an airtight container – make sure to wrap in greaseproof paper and then in foil.

To serve cut into squares.

For an extra naughty dessert serve slightly warm with ice cream.


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