Thank goodness for gluten-free flour, so those suffering from gluten intolerance can still enjoy yummy, gooey gluten-free brownies! BUT these are even better, as they contain no flour at all, so are suitable for anyone, but check to see if anyone have a nut allergy first before serving.

Crispy on the top, sticky in the middle, these are an ideal treat for afternoon tea, or warm as a dessert course. Such a simple and quick recipe if you are short of time. The aroma fills the whole house when you cook these, absolutely irresistible and with a fudge-like texture. You can buy gluten-free chocolate in the ‘free from’ aisle at most major supermarkets if you prefer.

Serves: 16 portions

Prep time: 15 mins

Cook time: 15-20 mins depending on your oven

Dietary: Gluten free, not suitable for those with a nut allergy



150g dark chocolate (85% cocoa solids)

170g butter

3 large eggs

150g caster sugar

150g dark muscovado sugar

100g ground almonds

1½tsp vanilla extract

85g walnuts



  1. Using a 23 x 23cm baking tin, lightly grease the inside and place a piece of baking paper in the bottom. Heat oven to 180°C/160°C fan/Gas mark 4.
  2. Take a heatproof bowl and break up the chocolate into pieces. Fill a saucepan about three-quarters with water, so that the bowl will rest over the top. Turn heat to just under simmer, to melt the chocolate, keeping your eye on it so that it melts nice and slowly.
  3. In a large bowl, beat the eggs until they are pale yellow, being careful not to scramble. Slowly add all the sugars and vanilla essence and continue to beat for about 3 minutes, until thick and smooth.
  4. Add the melted chocolate and stir in gently until mixed through, then fold in the ground almonds and walnuts until the mixture is fully combined.
  5. Using a large spoon, tip the mixture into the tin (make sure you scrape down the sides of the bowl!) and bake – nice and gooey will take 30-35 minutes, and for a firmer texture, leave in the oven for another 5 minutes. Test with a skewer to see if it is cooked to your liking.
  6. Leave to cool completely before turning out onto a wire rack. Cut into portions and serve.
  7. This recipe does not go amiss with a little clotted cream as pure indulgence!

Nutrition per brownie:  289 calories


Written by Bev Walton, BSc Nutritional Science

I achieved a First-Class Honours degree in BSc Nutritional Science, Nutrition Sciences from the University of Reading and now have over 35 years experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for magazines and websites as well as ghostwriting for ebooks, Kindle and fully published books. I’m also a proud member of the Guild of Food writers.

Bev Walton | University of Reading BSc Nutritional Science, Nutrition Sciences