Gluten and Dairy Free Winter Spiced Brownies

serves / makes 9
30 prep time
30 mins cooking time


This recipe is just my basic gluten and dairy free chocolate brownie recipe adapted to give it a Christmas twist. I’ve added some spices (cinnamon, nutmeg and ginger), cranberries and cashew nuts to make the Winter Spiced Brownie. Package them in pretty gift boxes to make a gluten and dairy free present.


  • 115g dairy free chocolate chips
  • 115g dairy free spread
  • 3 eggs
  • 200g light brown sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract, optional
  • 140g gluten free plain flour
  • 100g cranberries
  • 50g cashew nuts, finely chopped (optional)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg


  1. Line a 13 by 9 inch shallow baking tin with tinfoil leaving the edges over the tin so the brownie can be easily lifted out the pan
  2. Preheat the oven to 180 oC
  3. In a small pan or in the microwave, melt together the chocolate and the dairy free spread
  4. Leave aside to cool
  5. Beat together the eggs, sugar and vanilla extract
  6. Stir the chocolate mixture, flour, cinnamon, ginger, nutmeg, cranberries and xanthan gum
  7. Pour into the pan and bake in the centre of the oven for 30 minutes
  8. Leave in the pan to cool
  9. Carefully lift out the pan and slice into squares

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