Crisp edges, a fudgy interior and an irresistible chocolate flavour—this gluten free chocolate brownie is everything a great brownie should be. It has a glossy, crackly top, a moist, chewy centre and the perfect balance of chopped nuts for texture. Follow these clear, easy steps and you’ll have what I confidently call the world’s best gluten free chocolate brownie.
The most important rule: do not overbake. The brownie will continue to set as it cools, so remove it from the oven when a skewer still comes out with a few moist crumbs rather than completely clean. A slightly soft middle is the mark of a truly great brownie.
If you need a nut-free version, simply omit the walnuts and replace them with extra chocolate chunks, chopped dried fruit such as sour cherries, or even fresh raspberries folded in just before baking. This recipe is flexible—feel free to experiment with combinations of milk, dark or white chocolate pieces for texture and flavour variations.
- 350g unsalted butter, chopped
- 300g 70% dark cooking chocolate, chopped
- 500g brown sugar
- 100g Bob’s Red Mill 1 to 1 plain gluten free flour, sifted
- 80g raw cacao or cocoa powder, sifted
- 1 1/2 tsp baking powder
- 5 eggs, lightly beaten
- 200g walnuts, chopped (optional—see notes for nut-free variations)
- Raw cacao or cocoa powder, for dusting
- Preheat your oven to 180°C (350°F). Line a 30cm rectangular baking tray with parchment paper, leaving a bit of overhang to lift the brownie out easily once cooled.
- Place the chopped butter and chocolate in a heatproof bowl and melt together. You can do this in short bursts in the microwave, stirring between intervals, or using a double boiler until smooth.
- In a large mixing bowl, whisk together the brown sugar, sifted gluten free flour, raw cacao or cocoa powder and baking powder until well combined.
- Pour the melted chocolate and butter mixture into the dry ingredients and stir or beat until evenly combined and glossy.
- Fold in the lightly beaten eggs and the chopped walnuts until the batter is uniform. Avoid overmixing—just combine until no streaks remain.
- Transfer the batter to the prepared 30cm tray, spreading it evenly. Bake in the preheated oven for about 30 minutes. The brownie should have a thin crust on top but still be slightly soft in the centre when tested with a skewer.
- Allow the brownie to cool completely in the tray so it finishes setting. Use the parchment overhang to lift it onto a chopping board and slice into squares.
- Dust the cooled squares with raw cacao or cocoa powder and serve with a dollop of whipped cream, ice cream, or simply on their own.
- Preheat the oven to 180°C (350°F). Line a 30cm rectangular baking tray with parchment paper.
- Place the chopped butter and chocolate into the Thermomix mixing bowl and melt at 50°C for 5 minutes on speed 2, or until smooth.
- Add the brown sugar, sifted gluten free flour, cacao or cocoa powder and baking powder. Mix for 20 seconds on speed 5 until combined.
- Add the lightly beaten eggs and the chopped walnuts. Mix for 10 seconds on speed 5, scraping down the sides and mixing briefly again if needed to ensure an even batter.
- Pour the batter into the prepared 30cm tray, level the surface and bake for about 30 minutes. Test with a skewer—the centre should be slightly moist but not raw.
- Cool the brownie fully in the tray, lift out with the parchment, slice into squares, dust with cacao and serve with a spoonful of cream or an accompaniment of your choice.
Serving and storage tips: Cut the brownie into squares once fully cooled to keep clean edges. Store leftover brownies in an airtight container at room temperature for up to 2–3 days; refrigerate if you prefer a firmer texture or need to keep them longer. Reheat briefly in the microwave or enjoy cold—both ways are delicious.
Variations and additions: Swap walnuts for pecans or macadamias, fold in chocolate chunks for extra melty pockets, or add a handful of dried cherries for a fruity contrast. For an extra glossy top, you can sprinkle a few extra chocolate chips on the batter just before baking so they melt slightly and create a shiny finish.
Final note: The key to a perfect gluten free brownie is timing—watch the bake closely and remove it from the oven when the centre still looks slightly soft. With this recipe you’ll get a deep chocolate flavour, a chewy crumb and a fudgy centre every time.