This recipe is my take on a standard brownie recipe. With 3 different kinds of sugar, this definitely isn't a cake for those on a diet, but it gluten free and decadent. I like to serve my brownie topped with some raspberry jam and a fresh raspberries. 

Heather Brown - food writer, stylist and home economist - brownies


  • 100g butter 

  • 150g caster sugar

  • 100g soft brown sugar

  • 50g golden syrup

  • 4 eggs

  • 70g gluten free plain flour (or standard plain flour)

  • 275g dark chocolate (broken into pieces)


Pre heat the oven to 170 fan/gas 5.

Line an 8" square cake pan with baking parchment. 

In a saucepan, heat together the butter, caster sugar, soft brown sugar and golden syrup on a medium heat. Make sure to keep stirring so the mixture doesn't catch and burn. When the butter has melted and all the ingredients have combined, pour in the chocolate pieces and stir the mixture as they melt. 

When the chocolate has completely melted, take the saucepan off the heat. Add in all 4 eggs and stir them into the mixture until completely combined. 

Then tip in the flour and mix until well combined.

Pour the chocolatey batter into the tin and pop into the oven.

Bake in the oven for 30 minutes. After 30 minutes, check your brownies and turn the pan 180 degrees so it bakes evenly (most ovens don't bake evenly so its worth doing this step despite the momentary lowering of the oven temperature). 

Bake for another 10 minutes. The top should now have cracks right across the middle (not just around the edge) and stop 'jiggling' when the pan is gently wobbled. If it is still quite jiggly or it isn't cracked across the middle, then bake for a further 5 minutes. 

Leave to cool in the pan on a wire rack. To cut the brownies cleanly/square, then once cool, pop the brownie pan into the fridge for a couple of hours and cut with a sharp knife.

Serving Suggestions... 

I love to top these with a dollop of raspberry jam and some fresh raspberries but they are delicious served just as they are.


I also love baking Creme Egg halves into the top... the trick is to add them after 30 minutes cooking time otherwise they burn. Make sure you have them cut in half and ready to pop on so the brownies aren't out of the oven for too long. 

For Christmas, you can cut them into triangles and top with a little fondant star and white chocolate drizzle and they make lovely little Christmas trees.