These brownies are gluten-free, oh-so-delicious and super easy to make. They’re fudgy and chocolatey, with just the right amount of sweetness. This recipe is adapted from my Grandmas; I’ve made them gluten-free and added some chocolate chips because you can’t have too much chocolate.
My grandma didn’t enjoy cooking or baking, but there was always a tin of Plumy grandmas brownies ready to have after lunch with vanilla ice cream. They’re fudgy and chocolatey and hold their shape nicely, with the added nuts contrasting to the soft, gooey chocolatey texture.
A perfect sweet treat for any time of day, that are so quick and easy to make all in one pot. You’ll be eating them in no time.
See also my Peanut Butter Brownies
16
10 minutes
40 minutes
50 minutes

Ingredients

  • 200g butter
  • 130g chocolate; I used Pana Organic Mylk Chocolate Pieces
  • 1 cup brown sugar
  • Two eggs and one egg yolk
  • 1 tsp vanilla
  • 1 cup gluten-free flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 75g pecan nuts or nut of choice, roughly chopped
  • 130g chocolate chips, Pana Organic Mylk Chocolate Pieces

Method

  1. Preheat the oven to 180 degrees.
  2. Butter and line a square baking pan.
  3. Melt butter and chocolate in a saucepan, stirring occasionally.
  4. Once melted, remove from heat and stir in sugar.
  5. Beat in eggs one at a time, then stir in vanilla.
  6. Sift in dry ingredients and mix until all are combined.
  7. Stir in nuts or add-ins of choice.
  8. Pour into pan, and bake for 35-40 mins.
  9. Cool in the pan for 5-10 minutes, then onto a cooling rack to cool completely, then cut to the desired size.