Chocolate Brownie


I have recipes for both “normal” and gluten-free brownie, and the gluten-free brownies are just as delicious as the regular ones. They can also be turned into dairy-free by substituting the butter for Olivani or another similar butter-substitute (again with no substitute on flavour! … Heck, I sound like an infomercial…)


Chocolate Brownies (“normal”)

• 150g butter
• 6 T cocoa
• 1 1/2 C sugar
• 3 eggs
• 1 1/2 t vanilla essence
• 3/4 C flour
• 3/4 t baking powder

• Preheat the oven to 180°C/360°F.
• Melt butter and add cocoa. Allow to cool.
• Mix sugar, eggs and vanilla essence.
• Add flour and baking powder.
• Add butter and cocoa.
• Bake for 20-25 minutes.
• Allow to cool, then dust with icing sugar to serve.



Chocolate Brownies (gluten-free)

– Another Simon & Alison Holst recipe.

• 100g butter
• 100g dark chocolate, chopped
• 1 cup sugar
• 3 large eggs
• 2 teaspoons vanilla essence
• 1/2 cup tapioca flour
• 1/2 cup rice flour
• 1/4 cup cocoa powder
• 1 teaspoon guar or xanthan gum
• 1/2 teaspoon baking soda
• 1/2 cup chopped walnuts or almonds (optional)

• Preheat the oven to 180°C/360°F.
• Melt the butter then add the chopped chocolate. Heat over low heat, stirring frequently, until the chocolate has just melted, then remove from the heat.
• Mix the sugar, eggs and vanilla essence and stir until smooth.
• Add the butter and chocolate, stirring as you mix, until the ingredients are combined.
• Sift in flours, cocoa, guar gum and baking soda then stir until well combined.
• Fold in the nuts, if using.
• Pour into a greased 18x28cm pan.
• Bake for 25-30 minutes or until a skewer comes out clean.
• Allow to cool, then dust with icing sugar before serving.


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