Gluten Free and Dairy Free Brownies

Want a simple dessert that’s both gluten free AND dairy free? These delicious Gluten Free and Dairy Free Brownies fit the bill perfectly – they are super easy to make, take just 30 minutes from start to finish, and taste just wonderfully gooey and fudgy. (You’d never guess they were gluten and dairy free!)

Course Dessert, Pudding, Snack

Cuisine American, British

Prep Time 10

Cook Time 20

Total Time 30

Servings brownies

Calories 176kcal

Author Eb Gargano

Ingredients

150 g dairy free spread (I use Flora Plant Butter Spreadable)
150 g gluten free plain flour (I use Dove’s Farm Freee Plain Flour)
60 g cocoa (see Note 1)
2 medium eggs
300 g dark soft brown sugar (or light soft brown sugar – whichever you prefer – see Note 2)

Metric - US Customary

Instructions

Melt the dairy free spread in a small saucepan over a gentle heat. As soon as the dairy free spread is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
Grease and line a 23 x 23cm (9 x 9 inch) brownie pan. See tips in THIS POST for how to line a brownie pan. (Obviously, make sure you use dairy free spread for greasing!)
Combine the gluten free plain flour and cocoa in a large bowl.
Crack the two eggs into a jug (or another bowl) and whisk lightly.
Add the sugar to the eggs, and whisk lightly to combine the eggs and the sugar.
Add the cooled melted dairy free spread to the egg and sugar mixture and whisk lightly to combine all the wet ingredients.
Pour the egg/sugar/spread mixture into the flour/cocoa mixture and gently stir together until just combined.
Tip the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. (Don’t test with a skewer because you want them to be a bit gooey inside!)
Remove from the oven and leave to cool in the tin – until cool enough to handle – then lift out and chop into 16 squares.
Can be eaten hot or cold.

Notes

I suggest 60g cocoa, but if you prefer a more ‘milk chocolate’ style brownie, cut that down to 30g… or if you prefer a super-dark chocolate brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
The type of sugar you use will affect the flavour of the brownies. Dark soft brown sugar will give you a richer flavour. If you prefer your brownies less rich, I recommend you use light brown sugar. (You can even use caster sugar, if you don’t have any brown sugar – but if you do the flavour will be even less rich, and slightly sweeter.)
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition