My Gluten Free ‘Biscuit Jar’ Brownies Recipe

Name: My Gluten Free 'Biscuit Jar' Brownies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9
Ingredients: 90 g gluten free plain flour; 50 g cocoa powder; 200 g butter, (or dairy free alternative such as Stork block); 200 g dark chocolate, (60 - 75% dark is what I tend to use); 3 eggs; 280 g caster sugar; assortment of gluten free biscuits - I went for Bourbons, Digestives and HobNobs which you can easily find down the free from aisle in the UK.

You guys fell in love with these when I posted them on Instagram a few weeks, ago so here it is: my gluten free biscuit jar brownies recipe! You can easily make this dairy free – depending on what biscuits you use of course.

The ‘gluten free brownie’ gets a bad reputation for being the token gluten free option in coffee shops. So I’m determined to make everyone fall in love with the humble brownie again – starting with my gluten free biscuit jar brownies recipe!

Who here had a big ol’ biscuit jar sitting in the kitchen at all times as a kid? I know my family did, and Mark’s too. What was yours full of?

(these days, the biscuit jars have definitely disappeared as we just all used to raid them without much self control!)

But back in the day, ours was permanently full of all those classic biscuits – digestives, bourbons, custard creams, hobnobs… you name it.

Of course, this was loooong before being gluten free, so it would definitely be off limits for me these days if we still had one!

But fortunately, there’s a gluten free version of nearly every nostalgic biscuit you can think of. Check down your local free from aisle if you haven’t already!

So I thought, well why not embed all my childhood faves into a brownie? And so, my gluten free biscuit jar brownies recipe was created!

I mean, just imagine, chocolatey, fudgy brownies, backed with classic biscuits, baked to perfection – and yes, all of these biscuits do taste even better once baked. I don’t know how it’s possible, but there you go!

As these are such classics, they’re instantly recognisable to everyone and I think that’s what makes these look so gosh darn appealing! I mean, look at this ??

And fortunately for you. baking my gluten free biscuit jar brownies recipe isn’t any more difficult than my regular brownies.

All you need to do is, right before popping your brownies in the oven, just place your biscuits on top of the brownie mixture and gently press them in.

That’s it! So yeah, this is just a really simple little addition to my regular gf brownie recipe that goes a long way.

The biscuits also add a really nice bite to each brownie, which works really well against all that fudgy, gooey-ness. Which slice would you pick? I went for the part-bourbon, part-digestive slice. It was AMAZING.

So my gluten free biscuit jar brownies recipe doesn’t restore your faith in gf brownies, I’m not sure what will!

Here’s the ingredients you’ll need to make it:

Ingredients:

90 g gluten free plain flour
50 g cocoa powder
200 g butter, (or dairy free alternative such as Stork block)
200 g dark chocolate, (60 – 75% dark is what I tend to use)
3 eggs
280 g caster sugar
assortment of gluten free biscuits – I went for Bourbons, Digestives and HobNobs which you can easily find down the free from aisle in the UK.

In terms of special equipment – the only thing you’ll need to create my gluten free biscuit jar brownies recipe is a 9″ square baking tin. Here’s a link to the one I use.

I find that loose-bottom tins can be very hit and miss and I’ve had many brownies leak through the loose-bottom! Because of that I don’t really use those types of baking tin unless I’m making a cheesecake.

Instead, I use the one I just linked and line it with non-stick baking paper like Bacofoil. The baking paper is especially important, not just so that it doesn’t stick, but also so you can get the brownies out of the tin once cooled.

I basically leave a little baking paper sticking out of the baking tin and use the paper to lift the whole lot out of the tin. Easy peasy! Ok, so here’s my gluten free biscuit jar brownies recipe…

My Gluten Free 'Biscuit Jar' Brownies Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

My gluten free biscuit jar brownies recipe is all my fave biscuits rolled into one, gooey, fudgy brownie. Plus, it's so easy to make!

Ingredients

90 g gluten free plain flour
50 g cocoa powder
200 g butter, (or dairy free alternative such as Stork block)
200 g dark chocolate, (60 - 75% dark is what I tend to use)
3 eggs
280 g caster sugar
assortment of gluten free biscuits - I went for Bourbons, Digestives and HobNobs which you can easily find down the free from aisle in the UK.

Instructions

Preheat your oven to 180C (160C Fan) and prepare a 9x9inch square baking tin with parchment paper. Allow a little overhang on the parchment paper so you can lift the brownies out.
Melt together your butter and dark chocolate over a bain marie until completely melted. Mix together and leave out to cool down to room temp.
Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
In another bowl crack 3 eggs and pour in your caster sugar. Beat together (I use an electric hand whisk) until pale in colour and almost a little frothy. I tend to do this just before the chocolate mixture has cooled down so that it keeps nice and airy.
Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey.
Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in.
Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level.
Place a mix of the different biscuits on top of the brownie mixture.
Pop into the oven for about 25 - 30 minutes. When you take it out it should be slightly underdone.
Allow to completely cool in the tin before removing them and cutting into squares. Enjoy!