Best 8 Gluten Free Egg Free Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a delicious and satisfying dessert but restricted by gluten and egg allergies? Look no further! In this article, we will unveil the ultimate guide to creating delectable gluten-free and egg-free brownies that will tantalize your taste buds and cater to your dietary needs. Whether you're a seasoned baker or just starting, we'll provide you with all the essential tips, tricks, and a selection of the most outstanding gluten-free and egg-free brownie recipes that cater to various dietary preferences and taste profiles. Get ready to indulge in a guilt-free, delectable treat that will satisfy your sweet cravings without compromising your health and dietary restrictions.

Here are our top 8 tried and tested recipes!

GLUTEN FREE CREME EGG BROWNIES



Gluten Free Creme Egg Brownies image

Gluten free Creme Egg brownies are the ultimate Easter treat, and these ones are super fudgy and gooey with a delicious crunch and gooey centre from the Creme Eggs! This recipe makes 16 squares

Provided by Sarah Howells

Categories     Dessert

Time 45m

Number Of Ingredients 10

100 g dark chocolate
100 g milk chocolate
170 g unsalted butter
250 g caster sugar
2 large eggs
2 tsp vanilla extract
90 g gluten free plain flour
40 g cocoa powder
1 tsp salt
6 Cadbury Creme Eggs

Steps:

  • Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
  • Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
  • Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
  • Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
  • Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
  • Place the brownies in the oven and bake for 15 minutes. Meanwhile, cut the Creme Eggs in half length-ways.
  • After 15 minutes remove the brownies from the oven. Gently press the Creme Egg halves into the mixture cut side up. (spread them evenly and make sure they are not pressed in too far) Place back in the oven for 15 minutes.
  • Remove from the oven and cool on a wire rack completely before cutting them up and eating them!

Nutrition Facts : Calories 302 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 square, Sodium 168 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BEST EVER GLUTEN-FREE, DAIRY-FREE, EGG-FREE BROWNIES



BEST EVER Gluten-Free, Dairy-Free, Egg-Free Brownies image

Moist & chewy homemade brownies like your Grandma used to make.

Provided by Karin Banghart

Categories     Desserts

Time 45m

Number Of Ingredients 10

2 Cups Gluten-free flour
1 1/2 Cups Coconut palm sugar
1/2 Cup Organic cacao powder
1 Tsp Baking powder
1 Tsp sea salt
3/4 Cup Almond milk
1 Cup Extra Virgin olive oil
1 Tsp Pure maple syrup
1 Cup Pecans, walnuts or almonds
1 Cup Dairy-free chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Combine dry ingredients - flour, sugar, cacao powder, and salt in a large mixing bowl.
  • Add the olive oil, almond milk, and maple syrup and mix until fully incorporated.
  • Grease an 8" x 8" baking dish with olive oil and pour the batter into the dish.
  • Cook for 30-35 minutes, or until a toothpick stuck in the middle of the batter comes out clean.
  • Allow to cool for 10-15 minutes.
  • Enjoy!!

GLUTEN-FREE VEGAN BROWNIES



Gluten-Free Vegan Brownies image

These gluten-free brownies are nut-free, egg-free, and dairy-free, making them vegan and allergy friendly. I love how fudgy they are!

Provided by Megan Gilmore

Categories     Dessert

Time 40m

Number Of Ingredients 11

2 tablespoons ground flax or chia seeds
3 tablespoons water
1/4 cup pumpkin puree
3/4 cup coconut sugar
3 tablespoons coconut oil ((melted))
1/2 cup gluten-free flour blend ((I use Bob's Red Mill))
1/4 cup cacao powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1/2 cup dark chocolate chips ((or chopped dark chocolate))

Steps:

  • Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. (You can lightly grease the dish to help the parchment paper stay in place first.)
  • In a large bowl, stir together the ground chia or flax seeds and the water. This is your vegan "egg." Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking soda, and vinegar, and stir until a smooth batter has formed. If the dough doesn't stir easily, you can add one more tablespoon of water to help thin it out.
  • Fold in the dark chocolate, if using, then transfer the batter to the lined baking dish. Use a spatula to spread it evenly into the bottom of the pan-- it will be thicker than traditional brownie batter.
  • Bake until the center of the brownies don't jiggle, about 30 to 35 minutes. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them, because they are more fragile when hot.
  • Slice into 16 squares and serve. Leftovers can be loosely wrapped and stored on the counter for up to 3 days, or keep them in an airtight container in the fridge for up to 2 weeks.

Nutrition Facts : Calories 99 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Sodium 128 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

GLUTEN-FREE BROWNIES



Gluten-free brownies image

These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat

Provided by Esther Clark

Categories     Dessert

Time 1h

Number Of Ingredients 9

250g unsalted butter, cubed, plus extra for the tin
250g dark chocolate, roughly chopped
4 large eggs
300g golden caster sugar
½ tsp vanilla extract or paste
100g gluten-free plain flour, sieved
60g cocoa powder
½ tsp fine sea salt
150g milk chocolate, roughly cut into chunks

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
  • Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
  • Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
  • Leave to cool a little in the tin before cutting into 12 squares.

Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

SIMPLE GLUTEN-FREE BROWNIES



Simple Gluten-Free Brownies image

Delicious gluten-free brownies that are quick and easy to make!

Provided by cisacke

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 55m

Yield 16

Number Of Ingredients 9

1 cup white sugar
½ cup butter
2 large eggs
½ cup ground almonds
¼ cup melted dark chocolate
1 ½ teaspoons unsweetened cocoa powder
½ teaspoon gluten-free baking powder
½ teaspoon vanilla extract
1 cup gluten-free chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
  • Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
  • Pour batter into the baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 21.8 g, Cholesterol 38.6 mg, Fat 12.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 66.3 mg, Sugar 19.8 g

GLUTEN-FREE BROWNIES



Gluten-Free Brownies image

Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!

Provided by Fioa

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 10

Number Of Ingredients 8

¾ cup white sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 eggs
¼ cup cornstarch
1 tablespoon unsweetened cocoa powder
1 pinch salt
1 ¼ cups chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
  • Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
  • Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g

GLUTEN FREE, EGG FREE BROWNIES



Gluten Free, Egg Free Brownies image

I was in the mood for some brownies, and I like simplified recipes, so this is one I adapted, and it's the closest thing to "real" brownies I've come across.

Provided by Mo2680

Categories     Lactose Free

Time 20m

Yield 1 pan

Number Of Ingredients 9

1/4 cup margarine, melted
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla
3/4 cup rice flour (I used a mix of glutenous and plain)
1/2 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/2 cup soymilk

Steps:

  • Preheat oven to 350.
  • Melt margerine.
  • Mix dry ingredients togther.
  • Add wet ingredients and stir until well blended.
  • Put in a greased 9X9 pan.
  • Bake for 15-20 min, or until a toothpick comes out clean.
  • Enjoy!

FUDGY GLUTEN FREE BROWNIES (EGG FREE)



Fudgy Gluten Free Brownies (Egg Free) image

Provided by Laura @ Petite Allergy Treats

Time 40m

Number Of Ingredients 10

1¼ cup gluten free basic white flour blend
¼ cup tapioca flour
1¼ cup sugar
½ cup dutch processed cocoa
½ cup + 2 Tbsp milk of choice
½ cup oil
1½ tsp vanilla
¼ tsp baking soda
2 tsp guar gum
pinch of salt

Steps:

  • Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
  • Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
  • Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
  • Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
  • Allow to fully cool before cutting an removing from pan.

Tips:

  • Make sure all of your ingredients are at room temperature before you start baking. This will help the batter to mix together more smoothly and evenly.
  • Use a high-quality cocoa powder for the best flavor. Look for a cocoa powder that is labeled "natural" or "unsweetened."
  • Don't overmix the batter. Overmixing can make the brownies tough and dense.
  • Bake the brownies at a high temperature for a short amount of time. This will help them to rise and set properly.
  • Let the brownies cool completely before cutting them. This will help them to hold their shape.

Conclusion:

Gluten-free, egg-free brownies are a delicious and easy-to-make treat that can be enjoyed by people with food allergies and sensitivities. With a few simple tips, you can make gluten-free, egg-free brownies that are just as moist, fudgy, and chocolatey as traditional brownies.

Related Topics