Chocolate brownies

With a rich chocolate taste and a fudgy centre, chocolate brownie are a favourite by many and now everyone can enjoy this gluten-free alternative!


rating: easy
8 min
30 min
30 x 15cm Tin (15 Squares)


  • 1 cup gluten-free self-raising flour
  • ½ cup rice flour
  • 1 cup brown sugar
  • ½ cup cocoa powder
  • 1 cup dark chocolate bits
  • ½ cup walnuts (optional)
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 tbsp water
  • 100g Kremelta, melted
  • icing sugar or drinking chocolate, to dust


  1. Pre-heat oven to 170°C.
  2. Grease and line a 30 x 15cm slab tin.
  3. In a large bowl combine the flour, brown sugar, cocoa powder, choc bits and walnuts. Mix thoroughly and make a well in the centre.
  4. Whisk together the vanilla, eggs and water, and then pour the mixture onto the dry ingredients.
  5. Pour the melted Kremelta into bowl and mix all ingredients together until just combined. Do not over mix.
  6. Spoon mixture into the greased and lined baking pan and smooth the surface.
  7. Bake the brownies in the pre-heated oven at 170°C for 30 minutes. The centre should still be moist.
  8. Remove from oven and cool on a wire rack.
  9. Once brownies have cooled, cut into squares using a sharp knife and dust with icing sugar or drinking chocolate.

Tips: Rice flour may be replaced with chestnut or soy flour. Walnuts may be replaced with chopped roasted hazelnuts.