Gluten-free Chocolate Wattleseed Brownie


  • 320g unsalted butter
  • 360g caster sugar
  • 150g brown sugar
  • 2 tbsp vanilla extract
  • 1 tap baking powder
  • 1tsp salt
  • 6 eggs
  • 100g cocoa powder
  • 80g almond flour
  • 50g Wattleseed ground
  • 150g dark chocolate chips

Optional: for Choc Mint Brownies add 1tbsp of dried ground River Mint.


  1. Preheat oven to 180C fan-forced. Grease and line with baking paper a rectangular pan.
  2. Add melted butter and both sugars to a bowl and whisk together until light and pale and the sugar
    has dissolved. Add vanilla.
  3. Slowly add the eggs one at a time still whisking until incorporated. Sift in the cocoa and flour.
  4. Melt chocolate chips gradually in the microwave on 30 minute bursts, stirring each time until
    completely melted (do not burn). Add gradually to the egg mixture folding in.
  5. Pour into pan and bake 30mins -40 mins until it is just set and doesn’t wobble in centre.
  6. Let it sit and cool for two hours after cooking and refrigerate before cutting.

This recipe brought to you by

Robyne Low

Introducing Our Range Of Dried Herbs

Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

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