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These Small Batch Brownies are deliciously gooey and decadent. This recipe makes six large brownies so you can decide whether to share or eat them all yourself!




  • 100 g caster sugar
  • 85 g unsalted butter
  • 85 g chocolate
  • 1 egg
  • 20 g gluten free plain flour
  • 20 g cocoa powder
  • tsp baking powder
  • pinch salt


  1. Preheat the oven to 180°C (fan assisted, 200°C non fan) and line a 2lb loaf tin

  2. Break 50g of the chocolate into pieces and melt in the microwave in short bursts stirring in between. Set aside

  3. Beat the sugar and and butter for at least 5 minutes until white and fluffy

  4. Chop the remaining 35g of chocolate into small pieces and set aside

  5. Add the egg to the butter and sugar and mix until combined

  6. Remove from the mixer and add in the melted and chopped chocolate. Fold in gently until combined

  7. Add in the flour, cocoa powder, baking powder and salt and fold gently. This may take a couple of minutes to make sure all of the ingredients are combined

  8. Once fully mixed, tip into the prepared loaf tin and smooth the top

  9. Bake in the oven for 18 – 20 minutes. Test they are cooked by using a cocktail stick, the mix should look sticky but not raw and wet

  10. Leave the brownies in the tin to cool for at least 30 – 45 minutes before removing from the tin and cutting

Recipe Notes

These will keep in an airtight container for 3-4 days (but they will be eaten long before that!)

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