Gluten & Dairy Free Chocolate Brownies

This would have to be my go to slice recipe & my most often made snack.  This is usually what I make if I have to take a plate of morning tea anywhere & it is eaten & enjoyed by everyone even though it is gluten & dairy free.  I have made this for a couple of teenage boys (who are on a gluten & dairy free diet) instead of giving them a birthday card & it was much appreciated.  This recipe has been adapted from a recipe that was published in Notebook magazine (no longer published).

Mother's Day morning tea

I’ve now realised that the only photo I have of my chocolate brownies is the photo above which was taken at a Mother’s Day morning tea, with a rose theme.  The chocolate brownies are on the plate on the left, along with some gluten & dairy free melting moments.

So instead I’ve taken a photo of some of the ingredients that go into the chocolate brownies.  I’ll have to edit this post the next time I make chocolate brownies.

Gluten & Dairy Free Chocolate Brownies

  • Servings: 32 pieces
  • Difficulty: easy
  • Print

Ingredients

  • 125g dark chocolate
  • 125g nuttelex
  • 4 eggs
  • 215g sugar or castor sugar
  • 1 tspn vanilla essence
  • 1 cup gluten free flour

Method

  1. Preheat oven to 160C.  Line a large rectangle baking pan (approx 23x33cm) with baking paper.
  2. Melt the chocolate & nuttelex together in a microwave dish on medium power for about 2 mins.  Stir to combine & set aside to cool.
  3. Grind sugar in a thermo machine – speed 8, 8 secs.  (Can use normal sugar or castor sugar if no way to grind the sugar)
  4. Add the egg & vanilla, beat together until light & pale. (thermo machine with butterfly tool, speed 4 for 2 mins).  Remove butterfly tool.
  5. Add the flour & the melted chocolate/butter mixture, mix until combined (thermo machine speed 5, 20 secs).
  6. Bake in the oven for 25 minutes.  A light crust will from on top once cooked.  Allow to cool in the pan.  Cut into pieces.

chocolate brownies

I’ve now edited this post with a photo of the chocolate brownies, above.

I often make this with normal butter now as we can tolerate it, however, to keep it dairy free use nuttelex.  My flour blend is normally brown rice flour, tapioca flour & corn flour but I’ve been struggling to find corn flour that I know is sulphite free so will sometimes substitute coconut flour.  When substituting with coconut flour use about a third, so if replacing a third of a cup of cornflour I would use a third of a third of a cup, so not very much.  At times I have added an extra egg which makes it more cake like.

What is your go to easy slice recipe?

Author: Jillian

I'm a wife and mother to 2 teenagers. We have a number of food intolerances in our family so I spend some of my time cooking foods that we can all eat.

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