Mary Berry Gluten-Free Brownies Recipe

These Mary Berry Gluten-Free Brownies are rich, fudgy, and perfect for chocolate lovers. Made with gluten-free flour, they offer the same delicious, gooey texture and intense chocolate flavor as classic brownies. This simple recipe uses basic ingredients to create a delightful dessert suitable for those avoiding gluten, making it an easy yet indulgent treat for any occasion.

Mary Berry Gluten-Free Brownies

Mary Berry’s Gluten-Free Brownies are dense, chocolatey brownies made without gluten. These brownies are made using gluten-free flour and still have that perfect fudgy texture and rich chocolate flavor. With a crispy crust and gooey center, they’re a favorite for anyone who loves brownies, whether they follow a gluten-free diet or not.

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Why You Should Try This Recipe

• Rich chocolate flavor: A deep, intense chocolate flavor that satisfies any sweet tooth.
• Perfectly fudgy: These brownies have that ideal gooey center with a slightly crisp top.
• Simple to make: Requires just a few ingredients and minimal steps.
• Great for gluten-free diets: Ideal for those who avoid gluten but don’t want to miss out on delicious desserts.
• Customizable: Add nuts, chocolate chips, or a swirl of peanut butter for extra flavor.

Ingredients Needed to Make Mary Berry Gluten-Free Brownies

To make these fudgy gluten-free brownies, you’ll need:

• Butter (175g, unsalted): Adds richness and moisture to the brownies.
• Dark chocolate (200g, broken into pieces): Provides intense chocolate flavor.
• Caster sugar (250g): Sweetens the brownies and creates a crisp crust.
• Eggs (3 large): Binds the ingredients together and adds richness.
• Gluten-free flour (100g): Replaces regular flour and keeps the brownies gluten-free.
• Cocoa powder (2 tbsp): Enhances the chocolate flavor and adds a deep color.
• Vanilla extract (1 tsp): Adds a hint of sweetness and rounds out the chocolate flavor.
• Salt (a pinch): Balances the sweetness and enhances the chocolate taste.

Optional Add-Ins

• Chocolate chips or chopped nuts: For added texture and flavor.

Instructions to Make Mary Berry Gluten-Free Brownies

Step 1: Preheat the Oven and Prepare the Tin

• Preheat your oven to 180°C (350°F) or 160°C (fan).
• Grease and line an 8×8-inch square baking tin with parchment paper.

Step 2: Melt the Butter and Chocolate

• In a medium saucepan, gently melt the butter and dark chocolate over low heat, stirring frequently until smooth.
• Remove from heat and let the mixture cool slightly.

Step 3: Mix the Eggs and Sugar

• In a mixing bowl, whisk together the caster sugar and eggs until light and fluffy. This helps create a crisp top and fudgy texture.
• Add the vanilla extract and a pinch of salt, then mix again to combine.

Step 4: Combine the Wet and Dry Ingredients

• Gently fold the melted chocolate and butter mixture into the egg and sugar mixture until fully combined.
• Sift the gluten-free flour and cocoa powder over the bowl, then fold it into the mixture with a spatula until just combined. Be careful not to overmix.

Step 5: Add Optional Ingredients

• If desired, fold in chocolate chips or chopped nuts for extra flavor and texture.

Step 6: Pour the Batter and Bake

• Pour the brownie batter into the prepared baking tin, spreading it evenly with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. For fudgier brownies, bake for closer to 25 minutes.

Step 7: Cool and Slice

• Allow the brownies to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Once cooled, slice into squares and serve.

What Goes Well with Mary Berry Gluten-Free Brownies?

• Vanilla ice cream: The cool creaminess pairs beautifully with the rich chocolate.
• Whipped cream: Adds a light, airy contrast to the dense brownies.
• Fresh berries: Raspberries or strawberries add a pop of color and tartness.
• Chocolate drizzle: Drizzle melted chocolate on top for an extra touch of indulgence.
• Caramel sauce: A drizzle of caramel sauce adds a sweet, buttery flavor.

Expert Tips for Making the Best Mary Berry Gluten-Free Brownies

• Use high-quality chocolate: For the best flavor, choose good-quality dark chocolate with at least 70% cocoa content.
• Avoid overmixing: Overmixing can make the brownies cakey rather than fudgy. Fold the ingredients just until combined.
• Check for doneness early: Start checking around the 25-minute mark, as gluten-free brownies can bake more quickly.
• Cool before slicing: Letting the brownies cool completely ensures cleaner slices and a denser texture.

Easy Variations of Mary Berry Gluten-Free Brownies

• Add espresso powder: A teaspoon of espresso powder enhances the chocolate flavor.
• Peanut butter swirl: Add dollops of peanut butter and swirl it into the batter for a nutty twist.
• Mint chocolate: Add a few drops of peppermint extract for a minty flavor.
• Coconut brownies: Fold in shredded coconut for a tropical variation.
• Add white chocolate chips: For contrast, add white chocolate chips for a burst of sweetness.

Best Practices to Store Mary Berry Gluten-Free Brownies

• Airtight container: Store brownies in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer storage: For a fudgier texture, refrigerate the brownies for up to 1 week. Let them come to room temperature before serving.
• Freeze for up to 3 months: Wrap individual brownies in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature or microwave for a few seconds before eating.

Best Practices to Reheat Mary Berry Gluten-Free Brownies

• Microwave: For a warm, gooey brownie, microwave individual pieces for 10-15 seconds.
• Oven: Reheat brownies in a low oven at 150°C (300°F) for 5-10 minutes.

How Can I Make Mary Berry Gluten-Free Brownies Healthier?

• Reduce sugar: Cut back on sugar or use a natural sweetener like coconut sugar.
• Use dark chocolate: Opt for dark chocolate with a higher cocoa percentage to reduce sweetness and increase antioxidants.
• Add nuts or seeds: Fold in walnuts, almonds, or chia seeds for extra nutrients and texture.
• Replace butter with coconut oil: Swap butter for coconut oil to add a subtle coconut flavor and healthy fats.

Nutrition Value (per serving):

• Calories: 270
• Fat: 16g
• Carbohydrates: 28g
• Protein: 4g
• Fiber: 2g

FAQs

Can I make Mary Berry Gluten-Free Brownies dairy-free?

Yes, you can make these brownies dairy-free by substituting the butter with coconut oil or a plant-based margarine and using dairy-free chocolate. This will keep the brownies rich and fudgy while making them suitable for a dairy-free diet.

How do I know when gluten-free brownies are done?

Gluten-free brownies are done when a skewer inserted into the center comes out with a few moist crumbs, but not wet batter. For a fudgier texture, start checking around the 25-minute mark to avoid overbaking.

Can I freeze gluten-free brownies?

Yes, gluten-free brownies freeze well. Wrap each brownie individually in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.

What type of gluten-free flour is best for brownies?

A general gluten-free all-purpose flour blend works well for brownies. Look for a blend that includes xanthan gum or guar gum for better structure, which helps mimic the texture of traditional brownies.

Final Words

The Mary Berry Gluten-Free Brownies are rich, fudgy, and perfect for chocolate lovers, whether or not they follow a gluten-free diet. With a few simple ingredients, you can create indulgent brownies with an intense chocolate flavor and a gooey center. Serve them with ice cream and berries, or on their own for a delicious treat that’s sure to be a hit!

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