Chocolate Brownies (GF) (DF)

Chocolate Brownies

These gluten and dairy free chocolate brownies are the perfect combination of crunchy topped and melt-in-your-mouth deliciously gooey soft centered. Just be prepared when you make a batch that you will probably need to make two as they will get eaten in a second!


  • 1 cup of gluten-free flour*
  • 1 tsp Vanilla Bean extract
  • 180 grams of dark (50-70%) chocolate*
  • 1/4 cup of caster sugar
  • 4 large eggs
  • 1/4 cup virgin coconut oil
  • 1/4 cup diary free spread (I opt for coconut based)
  • 2 tbsp Bougainvillea Cocoa
  • Pinch of salt


  1. Start by setting the oven to 150°C fan forced.
  2. Melt the chocolate, coconut oil and dairy free spread in a small pot over low-medium heat on the hob. Stir every now and again to combine. Take off the heat and leave to cool for a short while.
  3. Once the above has melted and combined, whisk the eggs in a bowl.
  4. Once the melted ingredients have cooled a little, gently combine them with the whisked eggs. Take care not to over-stir the ingredients.
  5. Now add the vanilla essence, salt, cocoa and sugar.
  6. Next sieve the flour into the mixing bowl with the remaining ingredients and stir gently to combine.
  7. Now you will need to line a baking tray/cake tray/pyrex (my preference) of at least 8cm in depth and 20cm long with baking paper.
  8. Then pour the brownie batter into the tray and place in the oven
  9. Bake for 40-50 minutes. To check if the brownies are ready poke a skewer or tooth pick into the centre and see if any batter remains when you remove it.
  10. Allow to cool a little before cutting up and serving. Best to cut with a sharp knife as it will be a little moist in the centre.


In Australia the best gluten free flour I have come across is White Wings. In the UK I use Dove Farms.

I always cook with Lindt or Nestle cooking chocolate. High quality chocolate is essential to all chocolate desserts!