Gluten Free Chocolate Brownies

Last weekend I had the opportunity to race in a women’s regetta with my daughter and true to form, I supplied the in between race treats. I always enjoy being able to go down below and whip out a container of homemade goodies to the delight of everyone on board – that they actually get something homemade rather than the standard supermarket chocolates or biscuits to load up with the sugar.

This particular regatta tested everyone’s endurance. Light wind sailing can be far more challenging than heavy weather sailing, especially when it comes to patience. We spent hours bobbing around in the middle of winter waiting for enough breeze to start the next race. Unfortunately, two of the days consisted of one short race followed by four or five hours of waiting and hoping, only to be sent home mentally exhausted from doing very little at all.

Patience is not a quality I possess in abundance, so thankfully there was chocolate – gluten free chocolate brownies to be exact.

These gluten free chocolate brownies made the trip alongside a batch of Gluten Free Peanut Butter Chocolate Blondies and some Gluten Free Apple Zucchini Muffins. If you’re noticing a gluten free theme and wondering why, it wasn’t some strange sailing tradition. The skipper happened to be gluten free and it’s usually easier to make one batch that everyone can enjoy rather than multiple versions. Especially when nobody misses the gluten in a recipe like this.

In fact, I often prefer these to my regular brownies. Instead of flour, they’re held together with almond meal, giving them a rich, dense texture that is between a brownie and a flourless chocolate cake. Good quality dark chocolate and butter provide the decadence, while a small shot of espresso quietly deepens the chocolate flavour without being too pronounced.

If you’re looking for a more traditional brownie, my Chocolate Marble Brownies might be more your style. If dairy is the issue rather than gluten, try my Dairy Free Chocolate Brownies instead. You certainly don’t need to be gluten free—or stranded on a race course waiting for wind—to appreciate these. I managed to save a few pieces to warm up later at home and serve with a generous scoop of vanilla bean ice cream. After a long day on the water, it was exactly the right way to finish.

Worth Making?

• Yes — if you’re gluten free and want a brownie that will satisfy the gluten eaters too
• Yes — if you love the slightly nutty flavour and soft texture almond meal brings to baking
• Yes — if you want a brownie that can easily transition to dessert with a little dressing up
• Skip it — if you want the texture of my fudgy dark chocolate brownies. These are a different beast entirely.
• Skip it — if you have a nut allergy or baking for a group of kids/school lunches where allergies are a concern
• Skip it — if you don’t want to spend on the almond meal, these are more expensive then traditional brownies

Make it your own way

• Add 75–100g white chocolate chunks or some marshmallows to mellow out the intensity of the dark chocolate
• Swirl a few tablespoons of quality raspberry jam through the batter before baking.
• Top or serve with chocolate ganache and/or homemade caramel sauce to elevate to a dessert
• Fold through toasted hazelnuts for a subtle nod to chocolate hazelnut spread without making the brownies overly sweet
• Add the finely grated zest of an orange for a chocolate-orange version that pairs particularly well with the almond base
• Add a shot of coffee liqueur either to the batter or over top served with ice cream
• Add chopped toasted almonds and rum soaked raisins for a nod to the fruit and nut bar
• Serve warm with vanilla bean ice cream or whipped cream