Brownies are a classic and lazy dump dessert that can be made quite easily, and if you are new to baking, start right here. For this, try this Bournville gluten-free brownie delight recipe, perfect to celebrate World Environment Day, which is all about celebrating sustainable choices, in this case, baking. Whether you’re reducing gluten for dietary reasons or trying new ways to bake more mindfully, these brownies are the perfect starting point. They use fuss-free ingredients, and can easily be adapted to use plant-based butter and other eco-friendly chocolate options. Pick well by reading the labels – recyclable packaging, fair-trade certifications, or plant-based alternatives, to take a step towards caring for the environment. These brownies are rich, deeply chocolatey, and incredibly easy to make. Whether you’re sharing them with friends or enjoying them with a cup of tea, they are perfect for any occasion.
Gluten Free Brownies
Ingredients
- 1/4 cup unsalted butter, melted (regular or plant-based)
- 1/4 cup vegetable or olive oil
- 1/2 cup Cadbury cocoa powder
- 3.5 oz Cadbury Bournville dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup tapioca flour
- 1/2 tsp kosher salt
- 3/4 cup Cadbury Bournville dark chocolate, chopped
Instructions
- Preheat the oven to 180°C, then line an 8×8-inch baking dish with a sheet of parchment paper. Let some of the paper hang over the sides.
- Take a small saucepan over medium heat, and melt the butter. Once it melts, add the oil and cocoa powder and mix. Stir and cook for about 30 seconds.
- Remove from the heat, then add the chopped chocolate, and let it melt. Leave it aside to cool.
- Take a mixing bowl, add the sugar and eggs, and use a whisk or an electric mixer to beat until the mixture is creamy and pale. Vigorously whisk for at least 1 minute.
- Then mix in the vanilla, then follow with the butter and chocolate mixture.
- Once smooth, sift the tapioca flour into it, and salt and mix.
- Dump the chocolate chips, folding to distribute them into the batter.
- Transfer the batter into the prepared baking dish, and use a spatula to evenly spread it.
- Bake the brownies for 20-25 minutes, then let them cool at room temperature for about 30 minutes before chilling for an hour.
- Once the brownies are cool, lift them out of the pan using the paper. Then slice using a large knife, wipe it off, and grease it in between cuts for clean slices.
Tips & Tricks
- If your eggs are too cold, they can make the chocolate mixture stiff and harder to mix. Take them out of the fridge about 15-20 minutes before you start.
- These brownies are best when they’re still a little soft in the middle. Start checking them after 20 minutes – poke the center with a toothpick; it should come out with a few moist crumbs, not completely clean.
- The brownies need time to set after baking. Let them sit on the counter for at least 30 minutes, then chill them in the fridge for another hour. This helps them firm up and makes cutting easier.
- Swap the regular milk-based butter for a high-quality plant-based alternative to reduce your carbon footprint. Watch out for palm oil and check for sustainable ingredients.
- Silicone baking mats or reusable parchment paper are great alternatives to single-use paper, the cheaper use-and-throw baking paper, which is easier on the environment and your budget.
- Eggshells, parchment bits, and chocolate wrappers can usually all be composted. Check before adding them to a compost bin.
- If you want to change it up, you can mix in things like chopped nuts, crushed cookies (gluten-free if needed), or a spoonful of jam dropped on top before baking.
- Keep the brownies in an airtight container in the fridge. They’ll stay good for up to 5 days. You can also wrap and freeze them for longer storage – just let them thaw at room temperature before serving.
- Only need a few brownies? Halve the recipe and bake in a smaller dish. Or freeze leftovers individually so nothing goes to waste.