Gluten Free Chocolate Brownie

This gluten free brownie is divine so light and spongy, the key is not over cooking it. Pictured here a dusting of icing sugar and freeze dried raspberry powder  and fresh and dried blueberries . Recipe by Chelsea Sugar


  • 110g butter
  • 1 cup soft brown sugar
  • 1/2 caster sugar
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 3/4 gluten free flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder


  1. Preheat the oven to 160 degrees fan bake. Grease and line a square baking tin.
  2. Melt the butter, mix in the sugar and vanilla. Beat eggs in one at a time.
  3. Add combined flour, cocoa, and baking powder. Mix thoroughly. Pour into prepared tin.
  4. Bake for 25 minutes or until just cooked. Cool for 5 minutes in the tin before turning out onto wire rack. Dust with icing sugar.

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