Chocolate Brownies – adaptions for gluten and dairy free variations!

Abby's brownie cake lol

Chocolate Brownie Sundae @ Scratch


My hubby and children love Chocolate brownies

– so this page is dedicated to

Graham, Abby, Joel, Ben and Aidan!



I will add Brownie recipes tried, tested and/or adapted for your choice

of tray-bake Brownies or gooey Chocolate Brownies;

which are tried out on my family!!!

They just  love warm with the centre oozing out served with ice-cream!!!


Bishop Stopford’s School Chocolate Brownie recipe



140grams/5 ozs Dark Chocolate minimum 52% cocoa solids

140grams/5 ozs unsalted/salted butter or dairy free alternative spread (if salted do not add salt to the recipe)

3 eggs

175 grams/6 ozs Caster sugar

115 grams/ 4 ozs Plain flour – Wheat or Gluten free  depending on dietary requirements

1 teaspoon Vanilla essence

1 teaspoon Baking Soda

Pinch of salt (if salted butter do not add salt to the recipe)

55 grams/2 ozs of one of the following variations depending on diet/ taste:

 chopped walnuts or dates or white or dark or milk chocolate chunks



  1. Pre-heat oven 180 degrees or Gas mark 4.
  2. Greaseproof line a baking tin – swiss roll size 15″ x 18 ” x 2″ deep.
  3. Melt chocolate and butter together in a basin over simmering warm water. Remove from heat and allow to cool for five minutes.
  4. Whisk eggs in a mixing bowl with the sugar until thick and creamy.
  5. In another bowl, add the flour, baking soda, salt then fold it into the egg mixture adding the vanilla essence.
  6. Carefully fold in the cooled chocolate mixture and chosen variation.
  7. Turn the mixture into a tin.
  8. Bake in the oven for 25-30 minutes. Do not overcook. The top should be crispy with a glaze over it and the centre slightly gooey.
  9. Remove from the oven cut immediately into 16 pieces. Leave to cool in the baking tin before removing – about ten minutes.
  10. Remove from tin; carefully peeling off the greaseproof paper before transferring to a cooling rack.
  11. Serve warm with ice-cream or marscepone or creme fraiche.
  12. Allow to cool until cold before storing into an airtight container – if you have any left!!!


One thought on “Chocolate Brownies – adaptions for gluten and dairy free variations!

  1. Pingback: Chocolate brownie cake | Sharon's thoughts edible gorgeousness!

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