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Gluten free, nut free brownies (the best-ever)

Servings 16 brownies


  • 175 g butter
  • 1 cup caster sugar or 1/2 light brown and 1/2 caster
  • 3 large or extra large eggs see 'levers to pull' notes
  • 200 g dark cooking chocolate I use 70%
  • 2 tablespoons Dutch processed cocoa
  • 1 tablespoon freshly brewed espresso
  • 1 tablespoon hot water
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon sea salt flakes
  • 1/4 + 2 tablespoons - 1/2 cup fine white rice flour see 'levers to pull' notes
  • 1/4 cup 25g tapioca flour


  • In a small saucepan, melt the butter over a low heat. Once melted, add the sugar(s) and stir well to combine. Turn the heat off, and leave the mixture to cool for 10 or so minutes. The mixture can’t be too hot or it will cook the eggs in the next step.
  • Add the butter sugar mixture to your kitchen mixer and use the whisk attachment. Start the motor and, while beating on a medium speed, add the eggs, one at a time. Leave the mixture to beat on a medium speed for 10 minutes. This will help create the meringue-like crackly top we covet.
  • While the mixture is beating, melt the chocolate using a double boiler. As a refresher, a double boiler is a steel bowl placed over a small saucepan of water on a medium heat. Make sure the water doesn’t touch the bottom of the bowl, or it might overcook the chocolate. Continue until melted, and then remove from the heat.
  • Preheat the oven to 180 degrees Celsius, and line a 24cm x 24cm square baking pan. I like to put a bit of butter or oil in the bottom so the paper doesn’t slide around.
  • Add the salt, vanilla bean paste and cocoa to the chocolate mixture. Pour the hot water and coffee over the cocoa to 'bloom' it - bring out the depth of the chocolate flavour. Gently stir the mixture until just combined - it will quickly begin to stiffen, so don't stir more than strictly necessary.
  • Turn the motor off on the kitchen stand, and add the chocolate mixture to the bowl. Mix on a low speed until just combined. The mixture should be silky, smooth and medium brown in colour.
  • Add the flours to the brownie batter and mix until just combined. The mixture contains beaten egg whites, so stirring more than necessary will knock them out and create less of a shiny, meringue top. Once combined, pour the mixture into the pre-prepared pan, and place the brownies into the oven for 20-35 minutes, depending on how 'done' you like your brownies.
  • Allow to cool before slicing, and for best, most delicious results, allow to cool completely before eating. Brownies are best made the night before – see the introduction for links and tips. I also highly recommend keeping these in the fridge.
  • I like to sprinkle my brownies with a little extra sea salt, but you do you.