One of the most delicious & rewarding foods I believe has to be a rich dark sticky chocolate brownie!  I don’t make them very often anymore since my children have flown the nest because I am at real danger of eating the whole pan myself!  So, they have been consigned to times when we are having friends over, as they are a sure hit with just about everyone and I know I won’t be left with tempting leftovers. 

There are lots and lots of recipes for brownies on the internet with varying results from spongy to sticky fudgy and everyone has their preference I suppose, but my favourite is definitely the sticky fudgy type.

As I think I mentioned before, I have been eating gluten free for many years now because of gluten intolerance and at first I found it very difficult to find replacements for my favourite foods because at the time there weren’t many options for “gluten free” in Irish shops.  I began experimenting with online recipes with a mixed bag of results. Eventually I put together a folder of proven recipes I could turn to.  One of the them is the brownie recipe below.  In the print out I have it doesn’t have a website mentioned or logo so I went online and googled it (as I think it’s at least 8 years since I got the recipe) and found a site with the recipe word for word so I presume they are the originators of the recipe. I will put a link to their site below the recipe.   The recipe calls for 72% chocolate, but I have used anything from 70% to 90% and it all works well.  Also, it calls for maragine but I use butter and I use 50% gluten free flour blend and 50% almond flour.

So if you’re looking for a go-to recipe that never fails this is the one you’ve been searching for!

Chocolate Fudge Brownies – wheat free recipe


125g 72% cocoa chocolate, broken into pieces for easier melting

150g butter, margarine or low-fat spread

275g light brown sugar

3 medium eggs, beaten

225g 72% cocoa chocolate chips

150g pecans, walnuts & almonds, chopped into chunks

1 tsp vanilla extract

50g white rice flour

50g maize flour


Preheat oven: 180°C, 350°F, Gas 4

  1. Line a 28cm x 18cm (11″ x 7″) tin with non-stick baking paper.
  2. Put the broken chocolate and butter into a large bowl and place over a simmering saucepan of water, making sure that the bottom of the bowl does not touch the water. Melt the chocolate and butter together then remove from the heat.
  3. Stir the sugar into the melted chocolate and mix well.
  4. Add the eggs to the mixture, 1 egg at a time and mix well between adding each egg. The mixture will start to feel a bit elastic but keep beating until all the eggs are fully incorporated.
  5. Add the chocolate chips, nuts and vanilla extract and mix well together.
  6. Stir in the rice and maize flours and make sure that all the ingredients are well combined. Pour into the prepared tin.
  7. Bake in the centre of the oven for 40-50 minutes. To check whether the brownies are cooked insert a toothpick into the centre of the brownies, it needs to come out slightly sticky. If it comes out clean then the brownies are overcooked. It’s better for this recipe to slightly undercook than overcook, so make sure you do your first check after 40 minutes cooking time, then keep checking every 2-3 minutes until you think that the centre is at the right sticky consistency.
  8. Remove the brownies from the oven and allow to substantially cool while still in the tin. Remove from tin and place on a cooling rack, cut into squares and allow to cool completely before storing in an airtight container.

Recipe from