Gluten-Free Brownies

Now matter how much evidence there is for a Gluten-Free diet in your case, don’t worry, these brownies are better than equivalent Gluteny ones. Their texture is perfect, just holding together, and they don’t end up all dry round the edges and sunken in the middle.


Some keen-eyed bakers may recognise certain similarities to Nigel Slater’s Very Good Brownie recipe; that is because Nigel is the outright Brownie Champion, and it would be sin to deviate too far from his holy text. It might be a good idea to to dunk your tin in water as soon as its out the oven to stop the edges overcooking, but if you’re using a springform tin then Definitely Do Not Do This. ย Adding a little extra salt makes it even more chocolatey.



250g Dark Chocolate

250g Salted Butter

150g eggs + 1 yolk (if you’ve been making meringues recently, use up the yolks instead of whole eggs here for extra richness)

300g caster sugar

75g Dove’s Self Raising Gluten-Free Flour

60g cocoa powder + more for dusting

Filling of choice – raspberries or nuts I’d say!


1. Preheat your oven to 160 degrees (150 fan) and line your Brownie tin (8 inch square?)

2. Slowly melt the chocolate and butter together. You can do this very quickly in a microwave, but make sure the butter and chocolate are in bits and stir regularly so they don’t burn or explode.

3. Whilst they are melting, whisk egg and sugar together in another bowl for about a minute or so; until they are just noticeably lighter in colour to what they were before.

4. In one further bowl, sift together your flour and cocoa and salt.

5. Quickly, whisk in your chocolatey buttery mixture into your egg mix then, very, very gently, fold in your sifted flour and cocoa and salt.

6. Pour into tin and bake for 35-45 minutes or until a skewer comes out with sticky crumbs stuck to it but not quite clean.

7. Cool completely before cutting and serving – they’re very best the next day!

This tray was made with double the above recipe. According to my fellow Great British Baker John Whaite (@flour_and_eggs), a little mayonnaise improves any Brownie, so please experiment! Two of my older brothers insist the best brownies must include illegal substances.


  1. These look amazing, will definitely make them for my gluten-free friend. Any chance you can come up with a fat free one? OK, so that’s wishful thinking.

  2. James, baking with a fan oven seems to be a bit hit and miss for we, how do you know whether to reduce temps by 10 (as here) or 20 degrees as many recipes suggest? Do you cook with a fan oven?

    many thanks

    ps trying the brownie recipe as we speak..adding walnuts, fingers crossed!

    • Hi Sarah!

      I’m sorry to be so useless – but you’ve just got to adjust depending on your own oven! For example, during the GBBO, we were issued with a NEF temperature conversion chart for the fancy ovens we get, and for those fan ovens it could be 30 degrees difference (140 on the NEF was 170 conventional) to 10 degrees difference (210 for 220).

      So it depends! I encourage experimentation – 20 degrees is a good shout to begin with, and the baking time is wildy different to what you expect or the results aren’t great, then change it!


  3. Hi James,

    Great recipe (& great taste in jumpers, might I add)! Do you know of a non-dairy variation that would create similarly lovely results?

    Congratulations on your successes in GBBO, I’m rooting for you ๐Ÿ™‚


  4. Hi James,

    Thanks for the recipe. I have started to bake a lot more due to recently finding I have a gluten allergy and of course being inspired by the great British bake off. These were yummy! Well done for getting to the final! James to win!

  5. Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.’

    Our website

  6. Doctors estimate that 1 percent of the population has celiac disease, which is damage to the small intestine caused by a severe allergic reaction to wheat gluten. Gluten is a protein found in wheat and wheat products. Even people who don’t have celiac disease may display intestinal or immune system reactions to gluten, and doctors think that about 15 percent of the population may have a gluten sensitivity.’`:`

    Ciao for now http://healthmedicinejournal.comep

  7. Hi James. Keen to try the recipe but wondered if I could decrease the amount of sugar. 300grams seems quite a lot. I wouldn’t want to spoil the end result so please advise. Nancy

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