Nut-free chocolate brownies
Fudgy, glossy-centred brownies made with nut-free dark chocolate — rich, chewy and easy to slice into 12 squares.
These are fudgy, glossy-centred chocolate brownies made without any nuts — ideal if you need a nut-free bake that still tastes indulgent. They keep well and are perfect for packed lunches, after-school treats or bringing to a bake sale where nut allergens are a concern.
The method is old-school: melt chocolate and butter, whisk eggs and sugar for shine, fold in the dry ingredients gently and bake just until the centre wobbles. Timing and temperature are the secrets to a properly gooey middle.
Ingredients
- 200 g dark chocolate — choose a nut-free brand and check the label
- 150 g unsalted butter
- 250 g caster sugar
- 50 g light brown sugar
- 3 eggs — large
- 5 ml vanilla extract
- 90 g plain flour
- 35 g unsweetened cocoa powder
- 5 ml fine sea salt
- 15 g icing sugar — optional, for dusting
Equipment
- 20cm square baking tin
- heatproof bowl for bain-marie
- wire rack
- spatula
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20cm square baking tin with baking paper, leaving a little overhang to lift the brownies out later.
Set a heatproof bowl over a barely simmering pan of water (bain-marie). Add the dark chocolate broken into pieces and the unsalted butter and stir gently until fully melted and smooth, about 3–5 minutes.
Remove the bowl from the heat and leave the melted chocolate to cool until warm, about 5 minutes.
In a large bowl whisk the eggs, caster sugar, light brown sugar and vanilla extract until the mixture is pale and slightly thickened, about 2–3 minutes by hand or 1 minute with an electric whisk.
Pour the warm melted chocolate and butter into the egg mixture in a steady stream, stirring constantly until fully combined and glossy.
Sift the plain flour, unsweetened cocoa powder and fine sea salt over the chocolate mixture. Fold gently with a spatula until just combined — stop as soon as streaks disappear to keep the brownies fudgy.
Spoon the batter into the prepared tin and level the surface with a spatula.
Bake in the centre of the oven for 22–26 minutes. The edges should be set and slightly pulling away from the tin, while the centre remains a little soft and wobbley — this gives the best fudgy texture.
Leave the brownies to cool completely in the tin on a wire rack, about 60 minutes, so they set fully for clean slicing.
Lift the brownies from the tin using the baking paper overhang, dust with icing sugar if using, then cut into 12 squares.
Tips
- Always check the chocolate packet for a ‘nut-free’ label if catering for allergies — some brands are processed in facilities handling nuts.
- Cool the melted chocolate to warm before mixing with eggs — too hot and you’ll scramble them, too cool and the chocolate can seize.
- If you prefer very tidy slices, chill the fully cooled slab in the fridge for 15–20 minutes before cutting.
- For extra gloss and a shiny crackled top, whisk the eggs and sugars thoroughly until slightly thickened and glossy.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; bring to room temperature before serving for best texture.
Substitutions
dark chocolate → milk chocolate, same weight
Noticeably differentunsalted butter → vegetable block margarine, same weight
Stays closecaster sugar → granulated sugar, same weight (gives slightly less tender crumb)
Stays closeeggs → for each egg: 60g silken tofu blended (total ~180g) — will be slightly denser and changes texture
Noticeably different
Nutrition
Per serving · estimated
- 353
- Calories
- 5 g
- Protein
- 42 g
- Carbs
- 19 g
- Fat
- 2 g
- Fibre
- 30 g
- Sugar
- 120 mg
- Sodium
FAQ
Can I make these gluten-free?
Yes. Replace plain flour with a 1:1 gluten-free blend and check the chocolate is gluten-free. Texture will be slightly different but still fudgy.
How do I know when they're done?
The edges should be set and starting to pull from the tin while the centre remains a little wobbley. Overbaking makes them cakey.
Can I freeze the brownies?
Yes. Freeze whole or cut into squares in an airtight container for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Why did my brownies turn out dry?
Most likely overbaking or overmixing after adding the flour. Reduce bake time slightly and fold the flour in until just combined next time.
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