Chocolate fudge brownies recipe

Chocolatey, goey, brownie perfect for afternoon tea, bagged lunches or indulgent snack anytime

Wheat & gluten free Chocolate Fudge Brownies recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 20 mins
  • Cook time: 40 mins
  • Total time: 1 hr
  • Yield: makes 16-20

I was asked quite a few times if I had a really authentic chocolate brownies recipe, as the majority of gluten free brownie recipes available never quite got the fudgy stickiness right. So armed with the challenge the kitchen decided to see what it could come up with; this recipe is the result of some serious baking... and sampling.

The consistency of these sticky chocolate brownies is absolutely wonderful. It's rich, sticky, and fudgy with the crunch of nuts and chocolate chips. The top of the brownies remains dry and crunchy, giving that absolutely perfect chocolate brownie mix of textures when you bite into it.

It's so rich and chocolatey that even the chocoholics doing the testing at the kitchen could only eat one piece at a time (but it was a double size piece!). I hope you agree that it's one of the best wheat and gluten free chocolate brownie recipes.


125g [125g] 72% cocoa chocolate, broken into pieces for easier melting
150g [150g] butter, margarine or low-fat spread
275g [275g] light brown sugar
3 medium [3 medium] eggs, beaten
225g [225g] 72% cocoa chocolate chips
150g [150g] pecans, walnuts & almonds, chopped into chunks
1 tsp [1 tsp] vanilla extract
50g [50g] white rice flour
50g [50g] maize flour


Preheat oven: 180°C, 350°F, Gas 4

  1. Line a 28cm x 18cm (11" x 7") tin with non-stick baking paper.
  2. Put the broken chocolate and butter into a large bowl and place over a simmering saucepan of water, making sure that the bottom of the bowl does not touch the water. Melt the chocolate and butter together then remove from the heat.
  3. Stir the sugar into the melted chocolate and mix well.
  4. Add the eggs to the mixture, 1 egg at a time and mix well between adding each egg. The mixture will start to feel a bit elastic, but keep beating until all the eggs are fully incorporated.
  5. Add the chocolate chips, nuts and vanilla extract and mix well together.
  6. Stir in the rice and maize flours and make sure that all the ingredients are well combined. Pour into the prepared tin.
  7. Bake in the centre of the oven for 40-50 minutes. To check whether the brownies are cooked insert a toothpick into the centre of the brownies, it needs to come out slightly sticky. If it comes out clean then the brownies are overcooked. It's better for this recipe to slightly undercook than overcook, so make sure you do your first check after 40 minutes cooking time, then keep checking every 2-3 minutes until you think that the centre is at the right sticky consistency.
  8. Remove the brownies from the oven and allow to substantially cool while still in the tin. Remove from tin and place on a cooling rack, cut into squares and allow to cool completely before storing in an airtight container.

These sticky chocolate brownies will keep in an airtight container in the fridge for about a week. You can also freeze them if you want to put them out of temptations way. Served with vanilla ice cream they make a great dessert for kids and big kids alike, especially if you serve the chocolate brownie warm so the ice cream oozes over it.