Gluten-free walnut chocolate brownie

Rich and gooey with a crunchy top, this brownie is divine! Plus, we all know the health benefits of dark chocolate, right?! Make a batch of this scrumptious treat to have on hand for any sweet cravings.

By Nici Wickes
  • 20 mins preparation
  • 25 mins cooking
  • Makes 20 squares
  • Print
If you're coeliac, gluten intolerant, or just looking for more delicious sweet and savoury ideas, discover more gluten-free recipes here!


  • 170 g dark chocolate (65% cocoa minimum), broken up
  • 120 g butter
  • 3 medium eggs
  • 170 g sugar
  • 1/2 tsp sea salt
  • 3 tbsp ground almonds
  • 1 tsp cornflour
  • 100 g walnuts, roughly chopped


  • 1
    Preheat oven to 180°C. Line a Swiss roll tin or similar with baking paper.
  • 2
    Gently melt the chocolate and butter in a bowl suspended over a saucepan of simmering water. Once the chocolate has melted, whisk it until smooth.
  • 3
    Use a standing mixer, or a hand beater, to beat the eggs, sugar and salt until very pale, foamy and doubled in volume. Gently fold in the melted chocolate mixture, almonds and cornflour until mixed, then stir through the walnuts.
  • 4
    Scrape into your lined tin and bake for 25 minutes or until it's firm but gives a little on touch.
  • 5
    Leave it to cool in the tin before using a sharp, hot knife to cut into squares. The top will crackle on cooling, creating a fantastic texture!


Replace walnuts with chopped Brazil nuts for a dose of the essential mineral selenium, which helps protect our bodies against damage by acting as an antioxidant.

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