Gluten-Free Cracked Chocolate Brownie Recipe

Click here to listen to a reading of this blog:

The Thyroid Books You Need: "Be Your Own Thyroid Advocate" and "You, Me and Hypothyroidism". Get them on Amazon now!

This post may contain affiliate links, to find out more information, please read my disclosure statement.

This recipe creates a sweet, gooey chocolate brownie with a crisp, cracked top, which is also gluten-free.

Gluten free cracked chocolate brownies

Prep time: 5-10 minutes
Cooking time: 35-40 minutes
Serves: approx’ 12 small brownies


150g plain chocolate (dark is best, 40% cocoa solids minimum)

100g unsalted butter/vegan (dairy free) butter

100g GF plain white flour

1 teaspoon GF baking powder

200g granulated sugar

3 medium eggs


  1. Preheat the oven to 180c/Fan 160c/ Gas mark 4 and line a baking tray with butter and baking paper, preferably 6 inches by 8 inches or similar.
  2. Break up the chocolate in to small pieces and melt in a saucepan with the butter, over a low heat. Place both in the saucepan at the same time. Keep stirring as it melts and forms a well-combined liquid.
  3. When fully melted and well mixed, remove from the heat and leave to cool for a few minutes.
  4. Whilst this is cooling, break the eggs in to a mixing bowl and add the sugar, flour and baking powder. Beat the mixture until smooth (use an electric whisk if you like), but don’t over mix it.
  5. Gently stir in to the mixing bowl, the slightly-cooled chocolate and butter mixture, until well combined.
  6. Pour the mixture into the baking tray and place in the centre of the preheated oven for 25-30 minutes, or until a knife gently inserted in to the middle comes out clean. It should be firm to the touch. Be careful inserting the knife if it isn’t quite set yet.
  7. After baking, gently remove from the tin using the baking paper to lift it out the tray, and sit it on a cooling rack. After roughly 20-30 minutes it should be cool enough to cut in to portions using a knife. You may find the top crumbles quite a bit as you cut it. This is where it gets its name!

See some thyroid cookbooks here.

If you give this recipe a go, let me know how they turn out for you in the comments below!

If you found this article beneficial, please take a moment to share it so we can help others get better with hypothyroidism and Hashimoto's, whilst also raising awareness. "Be Your Own Thyroid Advocate."

Written by Rachel, The Invisible Hypothyroidism

Sign up to The Invisible Hypothyroidism's newsletter

You'll get an easy to digest, relevant round up of thyroid news, advice and support to get you feeling better, once every two weeks.

Don’t stay feeling rubbish. Get better.
Get real, helpful advice directly from another thyroid patient. Me!

Give my Facebook page a like, follow me on Instagram, Twitter, Pinterest.

Join My Facebook Support Group for patients

Join My Facebook Support Group for patients Thyroid Family: Hypothyroidism Advice & Support Group

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.