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Gluten-Free Chocolate and Raisin Brownies

December 10, 2011

chocolate, brownies, gluten free, frugal, frugality, thrifty, frugal food, raisins

A few days prior to Katherine’s visit, I spent an hour or so drinking coffee in one of the better cafés in Aberystwyth. When ordering my beverage, a rather delicious looking ‘gluten-free’ brownie caught my eye. Since the café is a rather economical establishment, there seemed little harm in purchasing the said morsel. Little did I know, this ‘gluten-free’ brownie would be one of the best that had ever passed my lips. The label ‘gluten-free’ has always seemed a little beneath me, yet this brownie was delicious, moist and dense – the three requirements of a perfect brownie. It then struck me, the reason why it was all of these things was because it contained no gluten, the lack of flour meant that the brownies would be less cakey; this could only be a good thing. So, do not be put off by the dietary provisions of this recipe and enjoy it for what it is. These brownies shall, I assure you, take rather good care of all four of your bodily humours.

A little time off and the presence of my wonderful woman, in addition to a fully functioning kitchen has, I believe, restored my culinary mojo. Of course, my labelling of her as a nameless ‘woman’ is the result of my rather jocular personality and not of the presence of a 1950s-style tendency towards male chauvinism. This culinary rejuvenation will surely see a number of jolly good recipes grace the scene of food bloggery. However, I must apologise for the lack of bara brith, a Welsh recipe promised a few days ago – it was a somewhat delicious failure. All shall be explained in due course and a recipe will, I promise, find itself gracing the e-pages of this blog before Christmas. In the meantime, please enjoy these exceedingly delicious and rich brownies.

Gluten-Free Chocolate and Raisin Brownies

Makes 18


• 200g dark chocolate

• 75g butter

• 130g caster sugar

• 2 eggs

• 1 tbsp cocoa powder

• 2 tbsp ground almonds

• 1-2 handfuls of raisins, depending on preference

• A pinch of salt


1. Begin by lining the sides of a suitably sized square cake tin. The one we used was roughly 10”x7”, though this produced comparatively thin brownies. Pre-heat the oven to 180C.

2. Melt the butter and chocolate together in a saucepan, make sure to use a fairly low heat and stir constantly. Transfer the chocolate mixture to a mixing bowl and stir in the sugar. Beat in the eggs one at a time, until smooth. Tip in the cocoa powder and the ground almonds and beat until as smooth as possible. They will appear a little grainy, but this will fade during the cooking process. Add the raisins and tip into the prepared cake tin.

frugal, frugality, thrifty, chocolate, brownie mix

gluten free, frugal, frugality, thrifty, chocolate, raisins, frugal food, brownie

brownie, gluten free, frugal frugality, thrifty, raisins, frugal food

3. Bake for 15-25 minutes, depending on size of tin. The centre of the brownies should be just set. Try not to over-bake, as this will make them a little cakey. Eave to cool completely before slicing and eating.

gluten free, chocolate, raisins, frugal, frugality

gluten Free, frugal, frugality, thrifty, brownies, chocolate

Cost: The entire batch of brownies should come to no more than £1.30. They were even cheaper for me, roughly 90p-£1, since I keep my own hens. What a fantastic price – very thrifty indeed.

114 Comments leave one →
  1. December 10, 2011 2:33 pm

    What is caster sugar? These look great, I have a friend who can’t eat anything with gluten in it and these would be perfect. Thanks.

    • December 10, 2011 3:27 pm

      It’s very fine sugar. Normal sugar would be fine. Give them a go, I hope your friend likes them if you do.

      • natswrite permalink
        December 10, 2011 9:18 pm

        you can always pulse regular sugar in a food processor for a few seconds to make caster sugar – just don’t let it turn into powdered sugar 🙂

      • December 11, 2011 6:24 pm

        There we are!

  2. whiskydrinkinchimneysweep permalink
    December 10, 2011 2:38 pm

    Oh these look divine. I love flourless chocolate cake. I am going to make these. And very soon.

    • December 10, 2011 3:27 pm

      Thanks! I shall make a flourless chocolate cake at some point too :D. I hope you love them as much as I did.

  3. December 10, 2011 2:42 pm

    This I am going to give a try:) 🙂 🙂 Love everything with chocolate:)

  4. December 10, 2011 2:44 pm

    these look absolutely amazing!

  5. December 10, 2011 2:52 pm

    this is fantastic, I once had a flour free chocolate cake in vancouver and I have NEVER forgotton its richness, these look like me! I will try them.. c

    • December 10, 2011 3:04 pm

      Thanks! I’ve never tried a flour free chocolate cake, so I should try that next. Do try them, they are so tasty.

  6. December 10, 2011 3:12 pm

    These look great, and I’m already telling my gluten-free friends about them. As for a flourless chocolate cake, I have one on my blog, in the post called “Chocolate, Butter, Sugar, Eggs.” It’s Nigella Lawson’s Chocolate Cloud Cake, from her book Nigella Bites. Probably my most in-demand recipe ever. Mar

    • December 10, 2011 3:25 pm

      Oh, I’m so glad you like the look of them! I hope your gluten-free friends do too! I’ll check the cake out – I love Nigella, but I’ll probably make my own up – though it might give me some inspiration 😀

  7. December 10, 2011 3:37 pm

    Great post. Being gluten-free, it’s always nice to find a new recipe. These look delicious.

  8. December 10, 2011 3:49 pm

    Having a family-member that’s allergic to gluten, I’m always on the look out for good gluten-free recipes. I’ve sent this to her. Thanks for sharing!

  9. December 10, 2011 4:35 pm

    I love flourless chocolate cakes and I love chocolate covered raisins, so I’ll bet this is really good….never would have thought of putting raisins in brownies!

    • December 10, 2011 4:54 pm

      Well, the ones I had in the cafe had craisins in them, but since cranberries are expensive I used raisins. I adore chocolate raisins too – they work very well.

  10. December 10, 2011 5:10 pm

    Luscious! And your photos tell the story! Thanks for sharing.

  11. December 10, 2011 5:12 pm

    i will definitely be trying these – i have recently gone gluten free and need to learn some good baking recipes i can still enjoy!! kudos!

  12. jo-lyn permalink
    December 10, 2011 5:18 pm

    oh goodness!! i am so making these!! thnx for stopping by my blog and for the kind comment!! following you!! 🙂

  13. jo-lyn permalink
    December 10, 2011 5:23 pm

    uuummmm this looks about the size of a 9″x13″ pan, yes? or should i go with more of a square like 9″x9″ you said square but yours looks more like a rectangle to me….wanna get the right ‘debth’ on these beauties…

    • December 10, 2011 5:47 pm

      9″x9″ would work well…, the other would be a little large. I’d say 10″x7″ would be a little on the large side.

  14. jo-lyn permalink
    December 10, 2011 5:28 pm

    oh i see yours was 10″x7″…teehee

  15. Grace Dickinson permalink
    December 10, 2011 5:58 pm

    You’re right, gluten-free baked goods always tend to be moister. Love the idea of adding raisins!

  16. December 10, 2011 5:59 pm

    You’re right, gluten-free baked goods always tend to be moister. Love the idea of adding raisins!

  17. ErikaFlorence permalink
    December 10, 2011 6:07 pm

    Those look divine! Not only are they gluten-free but they are grain-free too. Which is particularly awesome since I just went grain-free. Looking forward to playing around with this recipe.

  18. December 10, 2011 6:10 pm

    Delightful! They look so rich and chewy. Enjoy your time with your “woman”! 😉

    • December 10, 2011 6:11 pm

      Well, she just left… I did though. They really are rich and dense – delicious 😀

  19. December 10, 2011 6:19 pm

    These look great! We’ll definitely be trying them out soon. Thanks for sharing a great gluten free recipe!

  20. December 10, 2011 6:58 pm

    I’m so please you have found your mo-jo and your kitchen back in order.. we are the lucky recipients of this most excellent recipe:)

  21. December 10, 2011 7:45 pm

    Hi! Love the post, my husband is celiac so its gluten free everything around here. Which coffee shop was it? We were actually in Aberystwyth for 3 nights this September… we just LOVED it and will be back. I have a blog too and awhile back posted a brownie recipe using quinoa… which keeps its very moist also. I love the sound of this one so will be trying it. Thanks for the post.

    • December 11, 2011 6:27 pm

      Thanks! Were you?! Crazy. Lilly’s at the bottom of Great Darkgate street. It’s cheap and the food isn’t too bad. I love the idea of using quinoa. Please let me know how it all goes!

  22. natswrite permalink
    December 10, 2011 9:18 pm

    These look amazing. I am considering lifting my ban on non Christmas-related baking so I can try these out! 🙂

  23. December 10, 2011 9:26 pm

    I really like the idea of raisins in the brownies.

  24. December 10, 2011 9:28 pm

    They look so rich and spongy!

  25. December 10, 2011 10:20 pm

    One of my closest friends is Gluten Free and I am always on a quest to find her goodies to eat! I can’t wait to make these for her!

  26. December 10, 2011 10:57 pm

    Looks delicious to me! Rich and fudgy I bet.

  27. December 11, 2011 3:47 am

    Looks good! I just got my first gluten-free cookbook and am looking forward to experimenting with recipes like this.

  28. December 11, 2011 11:46 am

    I look forward to receiving a pan of these in the mail.

    Thanking you in advance,
    movita beaucoup

  29. December 11, 2011 4:02 pm

    I LOVE when brownies have that crackly lighter brown thin layer on top. What IS that?!?! That’s the best part of a brownie for me!

    • December 11, 2011 6:21 pm

      Oh yes, I love that bit too. I just think it;s slightly more cooked brownie :D. Though, I think the best bit is the bit right in the centre 😀

  30. December 11, 2011 5:56 pm

    Flourless chocolate desserts are definitely the way forward – I prefer to bake chocolate cakes with ground almonds instead of flour for a richer, more truffle-like taste. These look delicious – thin & fudgy and amazing 🙂

    • December 11, 2011 6:20 pm

      Oh yes, I think you might be right. I’ll eventually get to the full-blown flourless chocolate cake. Thanks!

  31. ecologique design permalink
    December 11, 2011 6:57 pm

    Thanks for posting this! I am gluten free and haven’t found a good recipe for brownies. These sound great.

    • December 11, 2011 7:00 pm

      No need to thank me :D. Please try them, they are incredible – even if I say so myself. 🙂

  32. homesweetgrown permalink
    December 11, 2011 7:48 pm

    Thanks for coming over to visit my blog. I haven’t cooked much gluten free goodies, but I am intrigued by these brownies. I’ve never thought about putting raisins in brownies but I think they could be a great addition.

    • December 12, 2011 11:35 pm

      No problem! They really are a great addition, they taste a little bit like chocolate raisins (unsurprisingly)

  33. December 11, 2011 8:38 pm

    Oh, my! How tempting these do look! And so ready for a good cup of coffee. Thanks for sharing!

    • December 12, 2011 11:35 pm

      Hah, yes. I wish I had some more :(. I had been enjoying them with tiramisu infused coffee (it’s so delicious)

  34. December 11, 2011 9:24 pm

    I’ve never tried to make brownies yet and these look divine! 🙂

  35. December 12, 2011 12:19 am

    These look delicious, you’re completely right: a cakey brownie is not a proper brownie.

  36. December 12, 2011 5:24 pm

    You’re right, being gluten free sure makes brownies more fudgy, which is quite a desirable trait on my book. I’ve made some by taking a fudgy brownie recipe calling for little flour and subbing flour for cocoa powder, but the addition of ground almonds sounds lovely. I’m thinking about trying them with ground hazelnuts next time…

    • December 12, 2011 11:37 pm

      It absolutely does! It’s the most important trait in my opinion. Ground hazelnuts sound really good! I suppose one could grind up some walnuts too.

  37. December 13, 2011 12:59 am

    Ah, the joys of gluten free! After living with a celiac (completely gluten intolerant) for a couple of years I began to also realise that a lack of flour can be wonderful thing. These look amazing though, are you going to enter them into our aforementioned world’s-best-brownie challenge? If so, I should probably make them so I can form me own valid opinion. (it’s a tough life!)

    • December 15, 2011 11:43 pm

      I love a bit of gluten free! Yes, make them and form an opinion. Consider them entered.

  38. December 13, 2011 2:25 am

    2 reasons I’m really glad I finally made time to get to your blog (thank you, by the way, for visiting my almost-brandnew blog!): 1st reason: my husband LOVES brownies and I love raisins; must’ve been fate that I clicked to your blog on just this day! AND 2ndly: now I’ve been inspired to make a gluten-free chocolate cake (1 layer) again that went over big with my g-f friends when I baked it for a writing group event. Maybe will bake it for Christmas Eve, then post recipe the following week!

  39. December 13, 2011 12:24 pm

    I don’t know if I’ve ever thought to add raisins to brownies. They look excellent

    • December 15, 2011 11:53 pm

      It;s funny that… I hadn’t either, but it’s a sort of obvious choice. Thanks.

  40. December 14, 2011 4:07 am

    I had never considered putting raisins in brownies! I must consider it!

  41. December 14, 2011 7:54 pm

    How did I not see this post yet??? And I thought I was doing a good job monitoring your posts… Gluten free? This is my brownie. And no wonder it is so good–there is no GF flour in the ingredients list 🙂 Can you believe I have yet to make my very first batch of GF brownies yet? You are inspiring me to do so now…

    • December 15, 2011 11:33 pm

      Tut, tut… you need to do better clearly :D. You should do them and let me know how they go!

  42. December 14, 2011 7:55 pm

    I’m going to try these, they can easily be made vegan and it won’t turn into a huge math problem with only three ingredients that need to be converted to cups. Nothing worse than a cakey brownie in my book, they look wonderful!

    • December 15, 2011 11:47 pm

      Please do, they are extremely delicious! There really is nothing worse or more offensive 🙂

  43. December 14, 2011 8:30 pm

    these look AMAZING. 1. i love raisins, so well done there. 2. they look so dense and fudgy…just the way brownies should be! my mom is gluten-free so i am always a little sad for her that baked goods are out of the question…however, these have changed my mind!

  44. December 19, 2011 6:31 pm

    Those look delicious! I love the thin, crisp look!

  45. January 4, 2012 5:44 pm

    These look awesome! I’m impressed how they turned out without any flour. When I first clicked I assumed you’d substituted for a rice flour or another GF product, but wow! got me drooling now, and i’m trying to take a break from the sweets of the holidays haha

    • January 4, 2012 7:01 pm

      Thanks! Yes, I didn’t want to make some kind of forcibly GF brownie. I made them because I thought they would be more like what brownies should be like – dense and gooey.

  46. January 4, 2012 6:06 pm

    My these look good. Never seen brownies with raisins, I’m intrigued.

  47. January 5, 2012 9:43 pm

    Hello, loved the recipe for the brownies and I just jotted down the one for Butternut Squash and Sage Risotto as well.

    Question: Here in the states we have almond flour. Would this be the same as ground almond?

    I don’t need to cook gluten free, but it’s a nice alternative. I also have a recipe for brownies using pureed black beans, but I haven’t been adventurous enough to try those yet.

    Thanks so much,

    • January 8, 2012 10:01 pm

      Thanks so much! I’m sure that’s similar and would work well. I don;t make these gluten free because of any dietary requirement, but because it makes a damn good brownie 😀

  48. Sue Schmidt permalink
    January 15, 2012 4:20 pm

    Hang the resolution, says I! I’ll give these a tryout on the ladies’ auxiliary team for my next turn baking. I predict an *extremely* favourable response…

  49. January 22, 2012 3:21 am

    You may want to consider adding 1 teaspoon of instant coffee granules. Coffee will make the chocolate better. Not sure how the chemistry behind it works, but it does 🙂

    • January 23, 2012 6:20 pm

      Perhaps I’ll give that a shot next time… I’m a little sceptical, but shall give you the benefit of the doubt 😀

  50. Vicky permalink
    February 25, 2012 12:14 pm

    I made these yesterday and they were FABULOUS!! The photo is exactly the same as how mine turned out, and they are DELICIOUS. All you readers of this, don’t just read this recipe and blog, MAKE THEM!!!

  51. May 15, 2012 11:03 pm

    These look delicious! Will have to try this recipe!

  52. Somer permalink
    May 15, 2012 11:23 pm

    K. I’m totally going to make them, I’ll let you know how they turn out with egg and butter substitutes, thanks for the recommendation!

  53. May 16, 2012 7:58 am

    fabulous. they look as yummy as you say they are. i will keep this recipe in mind when next in need of a chocolate fix.

  54. November 13, 2012 6:17 pm

    MORE brownies! These may be gluten free but certainly look the biz. I am thinking that if you dangled those raisins in some warm spiced rum until they absorbed some of that heady falvour that these brownies could go from heavenly to crack in a single swoop.

    • November 14, 2012 7:10 pm

      Brownies everywhere :D. These are actually my favourite brownies of all time!

  55. November 26, 2012 3:57 pm

    Okay! Now we’re talking!!!!

    Thanks! 🙂


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