This was rustled up for dessert for a BBQ. One friend I’d invited over was a coeliac and I’d remembered that she’d sighed once after stating that whenever someone made her a dessert it was always meringue! I already had some gluten free plain flour, as I’d made these before. They came out well the first time, but I’ve tweaked it a bit and these are an improvement – you can’t tell they’re gluten free which you often can with desserts. Went marvellously well with vanilla ice cream.


  • Large bowl
  • Microwave-proof bowl or bain marie
  • Square 20cm x 20 cm tin, lined with baking parchment


  • Gluten free plain flour – 100g (I found a proprietary mix of ‘gluten free plain flour’, which most supermarkets now stock, better performing than just using one type of flour, such as cassava)
  • Ground almonds – 30g
  • Cocoa powder – 20g
  • Butter, unsalted – 100g
  • Caster sugar – 180g
  • Milk chocolate – 100g
  • >White chocolate, cut into chunks (or use choc drops) – 50g
  • Almonds, chopped – 50g
  • Baking powder – 1 teaspoon


  1. Put the oven on to 170C fan
  2. Melt the chocolate in a microwave or with a bain marie
  3. Add the butter to the chocolate and swirl together until the butter is combined and melted too
  4. Weigh out the flour, ground almonds, cocoa powder and baking powder
  5. Mix in the melted chocolate and butter into the dry ingredients
  6. Pour into the prepared tin and smooth out evenly
  7. Sprinkle the white chocolate chunks and chopped almonds onto the top of the mix, and press some of it deeper into the mix, so that some is below the surface and some on top
  8. Bake for about 30 minutes until the top is crusty. As it is a brownie, the inside will still be gooey
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