The Ultimate Gluten Free Chocolate Fudge Brownies

I did not start off looking for a gluten free brownie recipe. I just wanted to find the perfect brownie recipe that I can keep coming back to. This is what I have landed on – it is fudgy, gooey and incredibly delicious. The trick? Use corn starch rather than standard flour – this swaps the cakey texture for a soft centre and a crisp crust.

Just remember to let it set after coming out of the oven. You will thank me.

Recipe (makes 20 brownies)

Time: 15 mins prep (+ 25 mins baking)

Ingredients:

Dark chocolate 455g
Unsalted butter 45g
Granulated sugar 250g
Cornflour (cornstarch) 35g
Baking powder 3/4 teaspoon (3.75g)
Salt 1/2 teaspoon (1g)
Whole egg 3 each (150g)
Pecan/hazelnut/any other nuts 55g

25cm x 20cm tin (this gives you medium/thin brownies as shown in the pictures, if you prefer your brownies thiccccc then you can opt for smaller tins – I’ve tried 20cm x20cm and it worked equally well too )

Method

Preheat the oven to 175C
Melt 340g of chocolate in a double boiler (place a heatproof bowl over a saucepan with simmering water, then stir slowly until the chocolate is melted)
Melt the butter in the microwave (about 15s on high) and mix into the melted chocolate until combined
Combine the sugar, cornflour, baking powder and salt in a large bowl. Add the eggs and whisk until fully blended
Whisk in the melted chocolate-butter mixture
Gently fold in the remaining chocolate chips and nuts
Line the baking tin with baking paper, and pour the brownie mixture in. (The mixture might appear a bit thin, but it will puff up thanks to the baking powder)
Bake for 22 minutes. Remove from oven and let cool for 20 minutes. (note: the mixture is very soft once out of the oven so it is important that you let it cool down & set before lifting it out & cut)

How can you tell if you brownies are done? You will know that your brownies are perfect cooked when you stick a skewer into your cooked brownie and it comes out covered with lots of gooey crumbs: not as gooey and wet as when the mixture went into the oven – but also not with crumbs that are dry. The mixture should be thick and slightly stick to the touch, with a tendency to set once cooled down a bit.

[Nutritional info: per 30g brownie 134 cal]