Product Reviews, Restaurant Reviews and Recipes: All GLUTEN FREE!

Recipe Review: (Gluten Free, Dairy Free & Egg Free) Chocolate Brownies

choco brownie gf and df

This recipe was provided in my March “Crate of Nothing”. As I am unable to eat eggs, I have made an adjustment to the recipe and used no “real” eggs but an Egg Replacement product.


  • 225g dairy free margarine (I used Olive Spread)
  • 65g GF and DF Plamil chocolate drops
  • 5 large eggs (which I didn’t use! Egg replacement product)
  • 337g Caster Sugar
  • 112g GF Plain Flour
  • 1 tsp GF Baking Powder
  • 45g GF Cocoa Powder
  • 60g GF and DF Plamil Chocolate Drops

For the topping:

  • 150 GF and DF Plamil Chocolate Drops
  • 40g DF margarine


(As per previous “Crate of Nothing” recipes, luckily for me most of the above was measured out and provided in small sachets /bags ready to be used. I had to use my own sugar, margarine and egg replacement)



1) Sieve together the flour, cocoa powder and baking powder four times. Preheat oven to 190 Degree centigrade and in a small bowl over a pan of boiling water, melt the 65g of chocolate drops until wet and runny.

Action 1

2) Cream together the margarine and sugar. Beat in the melted chocolate and add the eggs (or egg replacement product). Fold in the sieved flour mix.

action 2

3) Spoon into tins, making sure the mixture is level and bake in oven. (If you use regular eggs, the recipe suggests this takes 20 to 30 minutes to cook, but if you use an Egg Replacement product, cooking time is extended to 40 to 45 minutes). Remove from oven when a knife can go in and out cleanly.

Action 3

(From my pictures, you can see some lumpy chocolate pieces in the mixture: these are Cadbury Crème Eggs which I added before cooking. These had been stored in the freezer for a couple of days, with the hope that they would stay intact whilst cooking. Unfortunately, perhaps because I used Egg Replacer, the cooking time was extended and so these did melt into the mix).

4) Once cooled, melt 160g chocolate drops with 40g DF margarine and spread over the brownies. Leave to cool and set.

action 4

(If you notice, I had already eaten some of the brownies before they received the chocolate topping. Partly, this was to check the mixture was still edible given I had cooked it for 50% more time than the recipe had suggested as well as the intoxicating chocolate smell which made them irresistible).

5) Once cooled, serve with a dusting of icing sugar for that professional finish and slice into small pieces to be enjoyed!



Gemma McFarlane produced this recipe for “Crate of Nothing” and can be followed:


I was impressed that they chocolate brownies were really tasty. Despite not following the recipe to the letter (and not using real eggs) it turned out well. The cake slices were moist, chocolate-tasty and soft with some crunchy edges and topping as well as soft cake-like bites. It was a good simple recipe which is GLUTEN FREE, DAIRY FREE and EGG FREE!

My March “Crate of Nothing” parcel contained a good selection of GLUTEN FREE and DAIRY FREE foods. They provide me with a novel way of trying new and exciting foods knowing my food allergies are catered for at £20 per box.

Crate of Nothing March Box



2 comments on “Recipe Review: (Gluten Free, Dairy Free & Egg Free) Chocolate Brownies

  1. Pingback: Product Review: Award Winning (Gluten Free) Lemon Drizzle Loaf by Melisie Jane Bakes | GlutenFreePSD

  2. Pingback: Product Review: Award Winning (Gluten Free) Focaccia Mediterranea by Focaccia Per Tutti | GlutenFreePSD

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