Outdoor Cooking & Charcoal Oven Recipes / Bake

Gluten-free triple chocolate brownie

Gluten-Free Triple Chocolate Brownies

A thin, cracked top, a soft chocolate middle and white chocolate running through it. These gluten-free brownies have all the bits we want in a brownie. Let them cool before cutting. Waiting is the difficult bit.

Andrew DickensOutdoor cooking chef and presenter
Bake
Prep20 minutes
Cook45 minutes
Serves8 to 12
DifficultyEasy

Charlie Oven — https://charlieoven.com/en-gg/blogs/charcoal-recipes/gluten-free-triple-chocolate-brownies

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Ingredients

One 30cm x 23cm tray

For the brownies

Equipment

Method

Melt the chocolate

  1. Put the butter, dark chocolate and milk chocolate into a metal saucepan or ovenproof pot.
  2. Set it on a rack around the middle of the Charlie Oven and leave to melt gently.
  3. Once the butter has melted and only a few pieces of chocolate remain, carefully remove the pan. Stir until smooth and glossy, then leave to cool for a few minutes.

Make the brownie batter

  1. Line the baking tin with baking parchment, leaving enough paper at the sides to lift the brownie out later.
  2. Put the eggs, sugar, gluten-free flour, cocoa powder and salt into a large mixing bowl. Whisk until evenly combined.
  3. Pour in the cooled chocolate and butter mixture. Fold together with a silicone spatula until the batter is smooth and glossy.
  4. Pour the batter into the lined tin, ease it into the corners and smooth the top.
  5. Scatter the white chocolate evenly over the batter. Gently press the chunks just below the surface. A few pieces poking through are fine.

Set up your Charlie Oven

  1. Light about half a football's worth of good-quality lumpwood charcoal. Bring the Charlie Oven to around 180°C (355°F) and keep it within 170 to 190°C (340 to 375°F).
    Why this mattersNo smoking wood is needed for this recipe. The charcoal provides the heat, but the flavour stays firmly about the chocolate.
  2. Place a cooking rack between the middle and top of the oven, well above the charcoal. Slide the Flat-bed Plancha onto a rack a few shelf positions below.
    Why this mattersThe Plancha acts as a heat shield, softening the direct heat and helping to stop the bottom of the brownie catching.

Bake

  1. Set the baking tin on the upper rack and close the door.
  2. Bake for 35 to 45 minutes, starting to check after 35 minutes.
    35 min timer
  3. The brownie is ready when the top is cracked and flaky but the middle still has a slight wobble.
    Why this mattersDon't wait for the centre to become firm. It will continue to set as it cools.
  4. Carefully remove the tin from the Charlie and place it on a cooling rack.
  5. Once it is cool enough to handle, lift the brownie out using the baking parchment. Leave it on the cooling rack for at least 10 minutes before cutting.

Serve

  1. Serve the brownies slightly warm while the white chocolate is still soft. They need little else, though vanilla ice cream is always welcome.

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The cook

Andrew Dickens

Outdoor cooking chef and presenter

Andrew Dickens is a live fire and BBQ expert who has taught more than 10,000 people to cook over fire. A trained BBQ pitmaster, he has cooked, taught and hosted at some of the UK’s biggest food events, as well as running live fire stages at Taste of Dubai and Abu Dhabi.

More recipes by Andrew Dickens

Frequently asked questions

  • Where should I bake brownies in the Charlie Oven?

    Bake them between the middle and top of the oven, well above the charcoal. Put the Flat-bed Plancha a few shelf positions below the tin to soften the direct heat.

  • How do I know when the brownies are ready?

    The top should be cracked and flaky, while the centre should retain a slight wobble. The brownie will continue to set as it cools.

  • Why did my brownies turn out dry?

    They were probably baked for too long. Start checking after 35 minutes and remove them before the centre becomes completely firm.

  • How long should I leave brownies to cool?

    Leave them for at least 10 minutes if serving warm. For firmer brownies and cleaner slices, allow them to cool completely.

  • Are these brownies safe for someone with coeliac disease?

    Check that the flour, chocolate and cocoa powder you use are certified gluten-free, and use clean equipment and preparation surfaces to avoid cross-contamination.