A gluten free brownie

Valentine’s Day is not a big deal in our household. Total respect to all you V-Day fans, we are simply just not that into it. However, I am not adverse to the idea of cooking or baking something delicious for your beloveds on this non-public holiday. (Be they lover, spouse, friend, child, sibling; you get the drift.) Creating something delicious to eat with your own mitts, is a great way of avoiding rampant heart-shaped commercialism and giving a little something of yourself to those whom you adore. (Much like making a beautiful card, something this craft-challenged Cheergerm is unable to do.)

This is a fudgy, dense, yet surprisingly melt-in-the-mouth brownie. Intensely chocolatey, decadent and not for the faint of heart. We all tussle for a piece of this on the rare occasions it is baked and every time we eat it, perhaps we love each other just a little more. (At least until the sugar high wears off.)


200g unsalted butter, chopped
200g dark chocolate, broken into pieces (I used 72% cocoa content)
1 cup brown sugar
3 eggs, lightly beaten
1 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
3/4 cup gluten free plain flour
2 tbl cocoa powder

Preheat the oven to 190C (180C fan-forced) and line a 5cm deep, 18cm square cake pan with non-stick baking paper.
Place the butter, chocolate and sugar in a saucepan over low heat and stir constantly, until melted and smooth.
Pour the mixture into a heatproof bowl and set aside to cool slightly. (About 15 minutes.)
Add the eggs and vanilla to the chocolate mixture and mix well.
Sift the flour and cocoa over the chocolate mixture and stir to combine.
Pour the brownie mixture into the pan and bake for 20 minutes or until just set. Let completely cool in the pan.
Once cooled, lift the brownie out, wrap in plastic wrap and place in an airtight container. Stand for 1 day then cut into pieces and serve.

Recipe by Alison Roberts from Super Food Ideas, March 2005.

27 thoughts on “A gluten free brownie

  1. Great minds and all that – I’m not a fan of Valentine’s Day either but made (almost) the same brownies yesterday! So dark and delicious they feel subversive, much better than hearts and flowers.

  2. If you are not averse to baking it he brownie, Cheery, then I am not averse to eating it.
    If one does not use GF flour will ordinary plain flour be okay? Will I need baking powder?

  3. I am a “crackly top” person, but these look extremely tempting and fudgy. Few delights could be better than brownies for V-Day! A treat made by hand with love is the most romantic of all 🙂

  4. A.PROMPTreply

    I have never heard of a home where brownies can stand for a day……that could never happen here. Also, very much like the addition of the heart on top of one of them. Such a simple thing and yet I never did that before. You are just full of fun ideas.

    • I did make them on Friday when the boys were at school so they didn’t know about them until Saturday! (Had to hide them…) Yes, I can’t remember where I saw that love heart idea originally but it’s cute on all kinds of baked goodies! Thanks PR.

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