Superfood Brownie


It's about time we're doing a gluten-free recipe, we do get lots of requests for GF goodies and this one is worth making.

You absolutely do not need to be GF to enjoy this one, and can happily substitute GF flour with plain flour here. Using light mayo gives you a nice gooey brownie whilst keeping the calories at bay. This recipe was featured in Women’s Health 10 Best Tray Bakes, a series of festive recipes we created for them.

  • Difficulty: Easy
  • Time: 35 mins
  • Servings: 9
  • Calories: 191
  • Gluten Free
  • Source of fibre
  • Sugar alternatives
  • Vegetarian


For the brownie:

  • 85g gluten-free flour blend
  • pinch xanthan gum
  • 25g cocoa powder, sifted
  • 1/4 tsp bicarbonate of soda
  • 150g fructose
  • 1 egg
  • 80g light mayonnaise
  • 1/2 tsp vanilla extract
  • 50g low fat yoghurt
  • 2 tbsp Water
  • 50g dark cook's chocolate, melted
  • 25g superfood mix (breakfast sprinkle (pumpkin, sunflower, linseeds, chopped apricots, dried cranberries and dried blueberries))


Step 1:

Preheat your oven to 170°c. Sift all of your dry ingredients (flour, raising agents, xanthan gum and cocoa) and whisk them together. Cream the fructose, egg, mayo (yes, mayo!) and vanilla followed by the yoghurt and water.

Step 2:

Add you mayo mix to the dry ingredients and finally stir in your melted chocolate and seed mix.

Step 3:

Spread your batter into a 20cm square tin and bake for 20-25 minutes.

Step 4:

Serve warm with ice cream… These keep nicely for a week in the fridge, if they hang around that long!

P.S. Top tip: This Breakfast Sprinkle is from H&B, you can use any combo of dried fruit and seeds or nuts in this recipe. Cranberry and macadamia nut or goji berries and hazelnuts could go very well with this recipe too!

Fancy these?