The Best Gluten & Dairy Free Brownies

Anyone who's known me for years will know this recipe well by now. It's been at my wedding, most birthday parties, family get togethers and BBQ's and has always been a fan favorite and my most requested (bar maybe by cheesecake!) recipe for nearly a decade now. Well I've held on to this recipe for too long, so here's a huge treat for you all.

My best gooey and soft brownies with a chewy edge and better yet, they're gluten and dairy free. Honestly this is such an easy recipe it's almost a crime how good they taste.

If you've ever tried my brownies over the years now is your time to try making them yourself!

Portioned gluten and dairy free brownie

These have been my go to brownies for over 7 years now and I have been informed time and time again they are the best brownies people have ever had. Then I mention that they are gluten and dairy free and they are even more amazed.

This recipe is really flexible so if you don't require it to be gluten and/ or dairy free can be substituted with regular plain flour and unsalted butter if you prefer and it is still going to turn out a delicious gooey brownie.

If you do make my brownies I’d love to see, don’t forget to tag me in your photos over on social media.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

The Best Gluten & Dairy Free Brownie

Equipment

Click the links to find out my favorites

• 8 x 8 inch baking tin

• Parchment paper

• Microwave safe mixing bowl

• Large whisk or mixing tool

• Large mixing bowl

• Knife/ Skewer for testing whether centre is cooked

• Scales

  
  

Ingredients

• 190g Dark Chocolate (Make sure it's dairy free, usually 65-70% coco solids is dairy free)

• 190g Baking fat/ Margarine

• 250g Caster sugar

• 3 Eggs

• 115g Gluten free flour

Method

1. Preheat the oven to 180°C (350°F) and line an 8 x 8-inch baking tin with parchment paper.

2. Melt the chocolate: In a microwave-safe bowl, add the dark chocolate and baking fat/margarine. Microwave in 30-second intervals, stirring between each pause, until fully melted and smooth.

3. Beat the eggs and sugar: In a separate large bowl, add the sugar and eggs. Beat with a whisk or hand mixer until well combined, light, and fluffy (about 2-3 minutes).

4. Combine: Slowly pour the melted chocolate mixture into the sugar and eggs, stirring continuously until fully incorporated.

5. Fold in the flour: Add the gluten-free flour and gently fold it into the mixture using a spatula or wooden spoon until just combined. Be careful not to overmix.

6. Bake: Pour the batter into the lined baking tin, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the top has just started to crack around the edges and a knife inserted into the center comes out mostly clean.

7. Cool: Allow the brownies to cool in the tin for 10 minutes, then carefully lift them out using the parchment paper and transfer to a wire rack to cool completely to room temperature.

8. Serve and store: Serve immediately, or store in an airtight container at room temperature for up to 1 week. Tip: For an extra indulgent treat, try serving the brownies warm with a scoop of vanilla ice cream!

Let me know what you think in the comments below!