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Double Chocolate Brownie Dessert Recipe
Double Chocolate Brownie Dessert
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

A super simple recipe to make a Double Chocolate Brownie Dessert out of a shop bought gluten free brownie mix. Simply add a few extra ingredients to make the humble brownie into a delicious gluten free, dairy free and egg free dessert (non vegan options covered too)

Course: Dessert, Treat
Cuisine: Free From - gluten and vegan
Keyword: Brownie, Chocolate, Dairy Free, Dessert, easy, Egg Free, Gluten Free, Quick, Raspberry, Vegan
Servings: 4 desserts
Calories: 872 kcal
Author: Glutarama
To make the brownie dessert
  • 400 g gluten free brownie mix
  • 150 g dairy free butter, melted I use Flora Plant Butter
  • 110 ml water you can use a dairy free milk instead if you wish
  • 3 tbsp flaxseed
  • 1 tsp psyllium husk optional but does prevent crumbling
  • 100 g raspberries
  • 70 g raspberry jam or seedless jelly
To decorate
  • 50 g white dairy free chocolate melted
To make the brownie mix
  1. Don't worry about what the packet says...follow these instructions!

  2. Tip the packet into a large bowl, to this add the flaxseed and psyllium husk powder and mix with a whisk to combine the dry ingredients.

  3. Add the melted butter and 90ml of the water (hold the rest back for now just in case the mixture ends up too wet) Mix with whisk thoroughly to combine all ingredients.

  4. Leave to rest for 5mins.

  5. If the mixture has thickened in the 5 mins and you feel it could do with loosening, add the remaining water and mix to combine. You want a soft dropping consistency (not a lump nor and pourable mix!)

To build your dessert
  1. Prep your 4 mini tart dishes with a circle of paper and spray the sides with oil.

  2. Spoon the mixture into each tin evenly.

  3. Press your raspberries into the brownie mixture and using a spoon cover them over by teasing the mixture.

  4. Now warm the jam for a few seconds in the microwave or in a saucepan and add dollops of this to each brownie dessert. Using the handle of the teaspoon swirl the jam gently into the mixture.

  5. Cook on 180°C | 160°C fan | 400°F | Gas Mark 4 for 15-20 minutes.

    15 = still slightly gooey in the middle

    20 = cooked through more like a cake

  6. Remove from the oven and allow to cool

To decorate
  1. Melt the white dairy free chocolate and with a reusable piping bag drizzle across each brownie dessert.

Recipe Notes

Other serving option: you could serve this straight from the oven and drizzle melted chocolate over the top or why not pour a little melted chocolate into small milk jugs to serve on the side.

Nutrition Facts
Double Chocolate Brownie Dessert
Amount Per Serving
Calories 872 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 14g70%
Polyunsaturated Fat 10g
Monounsaturated Fat 16g
Cholesterol 3mg1%
Sodium 856mg36%
Potassium 164mg5%
Carbohydrates 97g32%
Fiber 8g32%
Sugar 64g71%
Protein 6g12%
Vitamin A 1353IU27%
Vitamin C 13mg16%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.