Looking for an easy gluten-free, dairy-free brownie recipe that’s kid-friendly, beginner-proof, and made from pantry staples? This simple, coeliac-safe treat is my go-to. It’s perfect for bake sales, shared plates, or for when guests aren’t used to gluten-free food.
Try it, you’ll love it!
Ingredients:
- 125g butter (or dairy free spread)
- ¼ cup of cocoa
- 1 cup castor sugar
- 2 eggs
- 1 tsp vanilla essence
- ½ cup ground almonds (feel free to substitute this for desiccated coconut)
- ½ cup gluten-free flour
- 1 tsp baking powder
Method:
- Place butter (or butter substitute) into a pot and melt gently.
- Remove from the heat and add the cocoa. Mix to combine.
- Add the sugar. Mix to combine.
- Add eggs one at a time, beating well between each addition.
- Add the remaining ingredients and mix together well.
- Pour into a 20cm square tin lined with baking paper. Bake at 180 degrees C for approx. 30 minutes or until the brownie is no longer runny in the center.
- Allow to cool in the tin
Helpful hints:
- This will be popular so don’t hesitate to double (or triple) the batch.
- This brownie freezes beautifully — and yes, it’s even delicious straight from the freezer!
- If you’re making the dairy-free version, just a heads-up: it can be a little more delicate in warm weather. Storing it in the fridge helps it hold together better.
- Olive oil doesn’t work well as a butter replacement in this recipe, but coconut oil does.
