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Delicious moist, chocolatey, and scrumptious Gluten-Free Brownies packed full of Chocolate Chips & Nuts. Heaven. You won’t even realise they are Gluten Free!
I find that sometimes with bakes, them being gluten free can make them denser and off putting – but with this recipe and it being a brownie its not a problem as its gooey, fudgey and exactly what we love!!
These brownies are made using ground almonds – a classic GF alternative, and these are exceptional. I often bake these for my gluten intolerant friend, and now I bake them near enough weekly just because I love them that much!
I love the combination of nuts & chocolate chips in my brownies, but my mum for example, being the fuss pot she is, can sometimes hate the nuts… but she doesn’t moan with these!
She can’t even tell it contains nuts! (I win!). You can use combinations of different chocolate chips, or different nuts if you like – but I love what I have written in my recipe. To me, this recipe is utterly fool-proof and it always goes down well with my taste testers!
I already have a couple of gluten free recipes on my blog, such as my Gluten Free Double Chocolate Cookies, Gluten Free Carrot Cake, Gluten Free Vanilla Cupcakes, and my Gluten & Dairy Free Chocolate Cake – and these have always been a massive hit. They are chocolatey, gooey, and of course – gluten free!
However… brownies are my absolute weakness – this is demonstrated by all of my other brownie & blondie recipes already on my blog. There is SO many, but some of your favourites include Biscoff Brownies, Kinder Bueno Brownies, Bakewell Blondies, and my Jammie Dodger blondies!
My favourites are my Chocolate Orange Brownies, but theeeese brownies… these gluten free brownies are just as good. And, all you Coeliacs out there can enjoy them too! Feel free to customise them with your favourite gluten free flavourings, or chocolate bars – whatever you fancy!
I love this recipe, and have made it countless times, its pretty much the same as my go to ‘normal’ brownie recipe – so I hope you all like them too!
Gluten Free Brownies
- 175 g unsalted butter
- 175 g dark chocolate (chopped)
- 150 g light brown sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 15 g cocoa powder
- 1 tsp baking powder
- 150 g ground almonds
- 200 g white chocolate chips
- 100 g pecans (chopped)
- Preheat the oven to 180ºC/160ºC fan, and line a 9" square tin with baking parchment.
- Melt the unsalted butter and chopped dark chocolate together in a bowl over a pan of simmering water, stirring occasionally (or in the microwave in short bursts), until it is silky smooth.
- Stir in the light brown sugar, and leave to cool for 10 minutes.
- Once the mixture has cooled, whisk in the eggs until fully combined.
- Stir in the vanilla extract, cocoa powder, baking powder and ground almonds until again fully combined.
- Carefully stir in the white chocolate chips and chopped pecans.
- Pour the mixture evenly into the tin.
- Bake in the oven for 30 minutes until a lovely crust has formed on top and they are cooked through in the middle, I test this with a cake tester or skewer!
- Leave to cool fully in the tin, or in the fridge overnight.
- Once cooled, cut into individual squares and serve!
- If you are gluten free I am sure you already know this, but double check that the baking powder is gluten free – most are but its always better to be safe!
- You can swap out the pecans for other nuts you like such as walnuts for example, but I love the taste of the pecans with the white chocolate – it makes a great combination. I have only ever baked these with ground almonds and have never tested them using GF flour, or alternative nut flours - but feel free to experiment for me!
- These brownies will last for 3 days in an airtight container, or you can freeze them for up to 3 months!
- I used this 9″ square masterclass tin
- I use this Dark Chocolate
- I use this white chocolate
- I use this cocoa powder
- I use this Vanilla extract
- I use this baking parchment
Find my other recipes on my Recipes Page!
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