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18 December 2019

Mary’s Gluten Free Brownie

Gooey, chocolatey goodness at The Godolphin - a recipe from Mary our dessert and cake queen!


- 450g dark chocolate

- 375g butter

- 600g caster sugar

- 300g gluten-free flour

-. 1.5 tsp gluten-free baking powder 

- 9 eggs


Heat the oven to 170°c. Butter a 30 x 20cm non-stick tin and line it with baking parchment. 

Melt the dark chocolate and butter together using a double boiler. Set aside once the two have melted and allow to cool slightly.

Beat the eggs and caster sugar together until thickened. Fold the melted chocolate and butter into this mixture.

Sift together the gluten-free flour and baking powder and add to the wet mix. Mix until well combined and pour into the pre-prepared baking tray. 

Bake for 16 minutes.

Once removed from the oven, allow to cool in the tin before portioning the brownies. 

Final, and most important step, eat!

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