Matt's Recipe Book

Gluten-free chocolate brownies

Servings1 tray
Prep time10 minutes
Cooking time30 minutes

This is a standard gluten-free chocolate brownie recipe. I find it works well with buckwheat flour, which gives it a nice nutty taste. But it also works with various other gluten-free flours – just use whatever is available.


  • Square cake tin, around 15 ⨉ 15cm
  • Parchment paper


  • 150g dark chocolate
  • 30g cocoa powder
  • 100g butter
  • 200g caster sugar
  • 100g plain, white, gluten-free flour
  • 1 tsp baking powder
  • 3 eggs


  1. Preheat the oven to 180℃. Line the cake pan with parchment paper and grease with a little butter.
  2. Place the butter and chocolate in a small pan and melt gently over a low heat, stirring until combined. Remove from the heat.
  3. In a medium bowl, combine the sugar, flour, cocoa powder and baking powder, then beat in the eggs.
  4. Add the melted chocolate mixture to the other ingredients and stir to combine thoroughly.
  5. Pour the batter into the pan, and tap on a flat surface gently a few times to level out the mix.
  6. Bake for 20-25 minutes until mostly set and starting to slightly darken around the edges. It should still be a little wobbly in the middle.
  7. Remove from the oven and leave the pan on a rack to cool. Slice into squares of whatever size suits.