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Gluten Free Brownies

These brownies are so easy to make and have a crunchy base which give them a bite of difference. I served them to friends recently and they loved them, even those who are not intolerant to gluten.  Now they want the recipe. So here it is. (I forgot to take photos before the plate had been demolished!!)

125g butter, melted
125g castor sugar
1 teaspoon vanilla extract
2 eggs
4 tablespoons cornflour
1 tablespoon cocoa powder
1 pinch salt
225g dark chocolate chips


  1. Preheat oven to 200 degrees C
  2. Lightly grease a 20cm square baking tin then sprinkle with a little cornflour and shake to cover the base; shake out excess cornflour
  3. In a large bowl, beat butter, sugar and vanilla together, preferably with an electric beater
  4. Add eggs one at a time, beating well each time
  5. Sift cornflour with cocoa powder and salt
  6. Add chocolate chips then dry ingredients
  7. Beat gently till well combined
  8.  Let mixture rest for 5 minutes
  9. Pour the brownie mixture into the baking tin then bake in preheated oven for 20 minutes
  10. Set aside to cool down then remove from tin and slice into squares or triangles
  11. Dust with icing sugar just before serving

This brownie can be served warm or cold.  For a special occasion or as a dessert, dress it up with whipped cream or yogurt.

When you grease and flour a baking tin (see 2. above) it stops the cake mixture from sticking to the tin when it is cooked.