Gluten Free Brownies
Serves: 8
  • 130 g butter, unsalted
  • 230 g 65% dark chocolate, chopped
  • 1 tsp Salt
  • 180 g sugar
  • 2½ eggs, at room temperature
  • 1½ tsp Vanilla Extract
  • 40 g White rice flour
  • 40 g Tapioca Flour
  • ¼ tsp Baking Powder
  • 20 g milk chocolate, chopped
  • optional: ½ c pecans, coarsely chopped
  1. Spray the inside of a 17 x 27 x 3 cm (7 x 10,5 x 1 inch) brownie tin with non-tick cooking spray. Line the tin with baking parchment so that it goes up the sides and 3 cm over the rim. This makes the brownies easy to pull out once cooked and cooled. An 8 x 8 inch tin will also work just fine.
  2. Preheat the oven to 180ºC/350ºF.
  3. In a medium size pot, melt the butter over medium-low heat. As soon as the butter is melted and begins to simmer, add in the chopped dark chocolate and turn off the heat. Stir around thoroughly every 30 seconds until the chocolate is completely melted into the butter.
  4. Keep the pot on the stove and stir in the sugar and salt. Leave to sit for 5 minutes and then stir very well. Remove the pot from the stove.
  5. Beat in the vanilla and eggs.
  6. Add the white rice flour, tapioca flour, and baking powder to the pot and then stir to combine into the chocolate mixture. Beat the batter on high speed for one minute. You’ll notice that the batter becomes silky smooth and a shade or two lighter in colour.
  7. Scrape the batter into the prepared pan, making sure to spread out the batter into the corners of the pan. Distribute the nuts evenly over the mixture. Push the nuts down into the mixture with a spatula and then smooth the surface once more.
  8. Sprinkle the chopped milk chocolate over the top of the brownie batter and allow the heat from the mixture to melt the chocolate. If your batter is too cool to melt the chocolate, use a hairdryer to melt it! Useful appliance! Smear the melted milk chocolate into the top layer of the batter, making sure to cover every inch of the surface. Don't leave any chocolate streaks - smear it in thoroughly. This creates the shiny crust on top.
  9. Bake for 35-40 minutes, turning after 15 minutes. It is important that a skewer comes out completely clean when testing. Remove the brownies from the oven and let them cool completely before removing them from the tin. Slice them on the same day you make them. If you leave them standing overnight, they become very fudgy and stick to your knife terribly! Rather slice them just after they've cooled down. Enjoy!
Recipe by Philosophy Of Yum Blog at