Brownies recipe

Brownies Recipe

My ultimate brownies recipe – it’s never failed me yet. 

Dress it up or down, add in pretty much anything that you like and I’ve included instructions to make it gluten-free and / or dairy-free if needed. 

It’ll still produce some killer brownies.

I came up with the additions and changes to this brownies recipe when I needed to whip up a quick dessert for a friend who couldn’t eat wheat. Lots of testing later and this recipe was born. I’ve never looked back – and no-one could tell that it was gluten-free, winners all ’round. 

I also know that a lot of mums will be looking for a dairy-free brownies recipe, so this one will hit the mark there too. It’s a pretty simple swap – just ensuring that the chocolate you’re using is dairy-free, I’ve done the rest for you. 

Brownies Recipe

Brownies Recipe

My go-to brownies recipe (it's never failed me!) with simple adaptations for gluten-free and dairy free.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Course Dessert

Ingredients
  

  • 3/4 cup vegetable oil I use rapeseed, sunflower oil would work too
  • 1 cup caster sugar
  • 2 eggs either large or medium size will be fine
  • 1 teaspoon vanilla extract
  • 1 teaspoon strong espresso or use 1 teaspoon of made up strong instant coffee or instant espresso if that's what you have use decaf if preferred - or if sharing with kids!
  • 1/2 cup plain flour to make it GF just use a 1:1 ratio gluten free plain flour, I use Dove's Farm Plain Flour
  • 1/2 cup cocoa powder Unsweetened
  • 1/2 tsp sea salt I prefer Maldon sea salt for the crunch
  • 25 grams chopped dark chocolate or chocolate chips dairy-free if required

Instructions
 

  • Preheat oven to 180 degrees celsius (or 160*c fan)
  • Grease a 20cm square baking tin with oil or butter and line with baking / parchment paper
  • Mix oil and sugar with an electric whisk or stand mixer on high for at least 2 minutes- or by hand for at least 4 minutes
  • Add in eggs and vanilla, whisk again until the mix is pale in colour and thickened slightly - around 3 minutes with an electric whisk or stand mixer, longer if you're doing it by hand. Stir in espresso / coffee.
  • Set aside a pinch of salt for later and then sift together flour, cocoa powder and salt
  • Add the flour mix to the wet ingredients, folding very gently until it's just combined - ie, when you can't see any dry flour or cocoa in the mix. Make sure not to over-mix.
  • Pour the batter into the tin, tap the base on the counter to release any air bubbles and smooth the top if needed.
  • Top with chocolate chunks / chips if using and sprinkle on the reserved pinch of sea salt crystals
  • Bake for 18-23 minutes, the sides will have cooked a bit and risen slightly and the centre of the brownie should be just set. A toothpick will come out with some mix on it for a fudgy brownie.
  • Allow to cool in the pan until they're room-temperature and then cut into 16 portions (or as many as you're willing to share)

Notes

Please note that all ovens will give a slightly different temperature and so your oven may take a little more /  less time to give a fudgy brownie, I'd recommend testing from 18minutes and see how you go from there to get it just how you like.
These timings will give a lovely dense, fudgy brownie with a crackly top. If you like your brownies recipe to be a bit more cake-like then please try cooking them for couple more minutes, then test and work out what's best for you.
This brownies recipe freezes really well, they can be enjoyed frozen (is it just me who likes them like that?!) or left to come up to room temperature before you enjoy them
Keyword dairy free, gluten free

Notes

Feel free to add in any other flavourings or ingredients to your brownies – nut butters, tahini & orange zest, pecans – there’s loads that could work well. Use this as a base recipe, experiment and see what you enjoy!

 

 

*Recipe adapted from my favourite CafeDelites fudgy brownie recipe here *

1 Comment

  • Sarah
    February 18, 2022

    5 stars
    Loved this, kept us all entertained on a rainy day and tastes amazing! It’s a keeper.

Post a Comment

Recipe Rating