Gluten-Free Brownies
Gluten-Free Brownies
Rich, fudgy, and deeply chocolatey, these gluten-free brownies are the perfect treat for dessert lovers. With crisp edges and a soft, gooey centre, they're ideal for sharing with family and friends.
Prep Time
20 Minutes
Cook Time
35–40 Minutes
Total Time
60 Minutes
Servings
9–12 Pieces
THE LEDGER
Ingredients
5 ingredients
PIZZA DOUGH & TOPPINGS
Wellnesscultz Gluten-Free Chocolate Cake Mix
W
2½ cups + 2 tbsp
Butter
225g + 3 tbsp melted
Chocolate chips
2½ cups
Large eggs
4
Vanilla extract
1 tsp
W
marks a Wellnesscultz ingredient
METHOD
Mix, Pour, Bake
0 of 7 steps
1
Preheat
Preheat the oven to 175°C (350°F) for at least 10 minutes to ensure an even baking temperature. Line a 12-cup muffin tray with cupcake liners and set aside.
10 min
2
Prepare the Dry Mix
Sieve the Wellnesscultz Gluten-Free Chocolate Cake Mix into a large mixing bowl.
This helps to:
Break up any lumps,
Incorporate air into the mixture,
Create a lighter muffin texture.
5 min
3
Combine the Wet Ingredients
In a separate bowl, whisk together:
Melted butter,
Eggs,
Vanilla extract,
Buttermilk.
Whisk until the mixture becomes smooth and well combined.
Tip: Make sure the melted butter is warm rather than hot to prevent the eggs from cooking.
3 min
4
Mix together
Gradually pour the wet mixture into the dry cake mix.
Using a whisk or spatula, gently mix until no visible flour remains.
The batter should be smooth and slightly thick.
Do not overmix, as excessive mixing can result in denser muffins.
Optional Add-ins:
Chocolate chips
Chopped nuts
Desiccated coconut
Fold them in gently at this stage.
2 min
5
Fill the Muffin Liners
Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin liners.
Fill each liner approximately ¾ full to allow room for the muffins to rise.
Gently tap the muffin tray on the countertop once or twice to release trapped air bubbles.
2 min
6
Bake
Place the muffin tray on the centre rack of the preheated oven.
Bake at 175°C (350°F) for 20–30 minutes.
The muffins are ready when:
The tops spring back lightly when touched, and A toothpick inserted into the centre comes out clean or with a few moist crumbs.
20-25 min
7
Cool and serve
Remove the tray from the oven and allow the muffins to cool in the tray for 5 minutes.
Transfer them to a wire rack to cool completely.
Serve warm or at room temperature.
10 min
SPECIAL NOTE
Every oven performs differently, so start checking the muffins after 20 minutes using the toothpick test. Avoid opening the oven during the first 15 minutes to ensure a good rise. If the batter seems too thick, add 1–2 tablespoons of milk to adjust the consistency. Store the muffins in an airtight container for up to 2 days at room temperature or 5 days refrigerated, and they can also be frozen for up to 1 month and reheated before serving.