A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules


Chocolate Brownies


  • 20g unsalted butter (for greasing)
  • 225g unsalted butter
  • 450g caster sugar
  • 140g dark chocolate
  • 5 eggs
  • 110g gluten-free plain flour
  • 55g cocoa powder


  • Preheat the oven to 160°C; line the baking tin, grease the tin and cut the silicon paper to the appropriate size by drawing around the baking tin.
  • Put the chocolate and butter into a microwavable bowl and melt completely in the microwave. Make sure the chocolate does not burn or spilt, do this by placing the bowl of chocolate and butter into the microwave for 30-second bursts and stir after each burst. Repeat this until the chocolate and butter has melted completely.
  • Combine the gluten free flour, caster sugar and cocoa powder and crack the eggs into a measuring jug. Beat the eggs using a fork to combine.
  • Gradually add half of the eggs to the dry mixture and combine fully. Add the remaining eggs and mix thoroughly.
  • Add the melted chocolate to the mixture and combine. Pour the mixture into the pre-lined baking tin. Scrape any mixture left in the bowl out using the spatula and add to the tin. Place into the oven for approximately 20-25 minutes.
  • Remove the brownie from the oven once cooked; it should be firm on top but a bit wobbly in the middle. Leave to cool.
  • When the brownie is completely cool, remove it from the cake tin and place it onto the chopping board. Using the serrated knife cut the brownie into 20 equal pieces. Place the brownie pieces onto a plate and enjoy!