Wednesday, 4 September 2013

Gluten-free Chocolate Brownies

Gluten free, low lactose and freezeable, this is one of my family's favourite desserts.  It's rich, dense, and if warmed before serving very gooey. I usually make a double batch and freeze them.


150g dairy free margarine
375g dark cooking chocolate (broken or chopped into small pieces)
1 1/2 cups brown sugar
3 eggs
1/2 cup light sour cream
3/4 cup almond meal
1/2 cup gluten-free plain flour
1/4 cup cocoa
1 teaspoon extra cocoa

  1. Preheat oven to 180 deg C.
  2. Line a lamington tin with baking paper.
  3. Melt margarine and chocolate over low heat, stirring.
  4. Add in brown sugar and cook, stirring for two minutes.  Allow to cool.
  5. Beat together eggs and sour cream.  Mix into the chocolate mixture.
  6. Add in almond meal, and sifted plain flour and cocoa.
  7. Mix well, pour into lamington tin and bake for 50 minutes. (Note: you cannot test this like a cake - while it's hot it's gooey. When it's cooked, a skewer inserted in the middle will come out covered in chocolate goo.  Just trust the timing.)
  8. Sprinkle with the extra cocoa (I put the cocoa in a strainer and shake over the brownie to spread it evenly.)
  9. Allow to cool thoroughly while in the lamington tin.  Do not try to cut this while hot - it will just stick to the knife.
  10. Cut into 20 squares.


  1. I could seriously eat a whole tray of this in one go!

    1. My son-in-law's managed half a tray in one go.

  2. I think that my girlfriend and I would be interested in making a batch of these sometime soon. In fact, I stumbled upon this recipe right at the perfect time, because I was planning on dropping by the grocery store tomorrow!

  3. I think I might give this one try. Just for good measure I will add some vanilla ice cream on the side!


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