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Warm Gluten free chocolate brownie served with strawberries & Crème fraîche

This is a really great recipe that is so simple and gives a proper gooey soft chocolate brownie. Better quality chocolate will give you a better flavour, so try to use the best you can. How dark or bitter the chocolate can depend on your personal taste, we use 54% to give a well-balanced flavour. I have adapted it to be gluten-free for our customers at Waterside Bistro but you could use normal plain fl our instead and get the same result. Try adding nuts or dried fruit for a change.


Step 1 Line a rectangular 30cm x 20cm shallow baking tin with parchment paper.

Step 2 Preheat the oven to 150ºC

Step 3 Using a double boiler, melt the butter, sugar & chocolate together.

Step 4 You could do this in a microwave, but be careful not to burn the chocolate.

Step 5 Beat in the eggs then sieve on the fl our and mix in well.

Step 6 Pour into your prepared tin and then bake for 35-40 minutes until slightly risen but gooey in the middle.

Step 7 Allow to cool before attempting to portion it, ideally chill it in the fridge overnight if you can wait that long!

Step 8 In the summer serve with fresh strawberries & crème fraîche, which have the perfect tang to cut the sweetness of the brownie.

This is a recipe by
Matt Buzzo
View all my recipes
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