With Easter just around the corner there is no better time to make these Gluten Free Decadent Chocolate Brownies! They’re truly the BEST gluten free brownies I have EVER tasted and make for a fabulous Easter gift.
The original recipe comes from Kirsten Tibballs “Chocolate” Cookbook which I slightly modified and adapted to be gluten free. I also need to give credit to my husband for making this week’s recipe. He has been nothing short of amazing lately, cooking, cleaning and caring for both Lyla and myself while I’ve been struck down with a back injury.
Fingers crossed I will be on the mend soon and back in the kitchen!
Thanks for stopping by,
The Naughty Dietitian.
- 68 g unsalted butter
- 115 g (A) dark chocolate (I used Callebaut dark chocolate buttons)
- 1.5 (90g) eggs
- ¼ tsp vanilla bean paste
- 50 g caster sugar
- 50 g lightly packed brown sugar
- 40 g gluten free plain flour
- ⅛ tsp baking powder
- 8 g dutch-process cocoa powder
- 45 g milk chocolate block, roughly chopped (I used Cadbury baking milk chocolate)
- 45 g (B) dark chocolate chips (I used Callebaut dark chocolate buttons)
Preheat the oven to 170°C. Grease and line the base and sides of a 6inch square cake tin with baking paper.
Melt the butter and dark chocolate (A) in a microwave on high, stirring every 15 seconds until completely melted. In a medium size bowl whisk the eggs, vanilla bean paste, caster sugar and brown sugar until combined. Then add the melted chocolate and butter to the mixture.
Sift the dry ingredients and fold into the mixture until gently combined. Then add the remaining milk and dark chocolate (B) to the brownie mixture before pouring into the prepared tin.
Baked for 25 minutes or until the brownies have a soft crust on top with a soft centre. Allow to cool in the tin before transferring to a wire rack to completely cool. Then cut into 1½ inch squares (4cm) and EAT!