Gluten free brownies with chilli
Prep time
Cook time
Total time
A luxurious and decadent sweet bitesize bake suitable for Valentines' dessert or dessert party canape. May also be baked as a tray bake.
Recipe type: Baking
Serves: Approx 32 bitesize brownies
  • 125g butter
  • 140g dark chocolate, broken into squares
  • 2 large eggs
  • 150g light brown sugar
  • 100g gluten free plain flour
  • 1 generous tbsp Gran Luchito Oaxacan smoked chilli honey
  • 25g dessicated coconut
  • For the decoration
  • 75g dark cooking chocolate
  • gold coloured sprinkles
  • edible gold lustre paste
  • edible gold leaf
  1. Preheat the oven to 180c / Gas mark 4.
  2. Using a double boiler or a heatproof bowl over simmering water, melt the butter and chocolate together. Once combined, turn off the heat and leave to cool slightly.
  3. Meanwhile in a medium size bowl, beat the eggs, sugar and smoked honey together until smooth.
  4. Beat the chocolate mixture into the egg mixture and then sieve over the gluten free flour and finally the dessicated coconut. Stir until combined.
  5. Decant brownie batter into the moulds/tins and bake for around 12 minutes. The tops should crust over and raise slightly.
  6. Allow to cool for a few minutes before pushing out of the moulds and cooling completely on a wire rack.
  7. When the brownie bites are cooled, melt the dark cooking chocolate.
  8. Decorate the brownies by streaking with molten chocolate and scattering with sprinkles; by topping with a single gold star; or paint with gold lustre edible paste and fleck with edible gold leaf.
Oaxan smoked chilli honey could be substituted with normal runny honey and a teaspoon of chilli paste.

For extra kick you can also add a bonus teaspoon of Oaxacan smoked chilli paste as well as the honey.

You will need a mini baking mould/tin to make a bitesize version - I used Lekue’s silicone mini brownie mould but if you don’t have one of these either mini muffin cases or a tray bake version could be used.
Nutrition Information
Serving size: 2 per person
Recipe by Maison Cupcake at