April 26

Chocolate Fudgy Slice

One of the first gluten free treats I made years ago was this chocolate fudgy slice.

If you want it thicker, then simply use a smaller baking tray or oven a square or small rectangle cake tin. It’s completely up to you. The baking tray I use equates to 30cm x 21cm.

I do also add roughly chopped walnuts or pecans, but that is also totally up to you. If you like your slices with nuts, then add one cup of roughly chopped nuts either stir through the batter at the end or sprinkle on top of the batter once it’s in the baking tray.

Chocolate Fudgy Slice

Prep time Cook time Total time
10 mins 18 mins 28 mins

Author: Tracey Francis of Essential Olie


  • 250g Dark Chocolate*
  • 175g Butter or Nuttelex
  • 1 cup Brown Sugar or Coconut Sugar
  • 5 eggs
  • 1⅓ cup sifted Gluten Free Flour**
  • 2 Tablespoons Raw Cacao


  1. Preheat oven to 170°C on fan forced.
  2. Prepare baking tray either by greasing or with baking paper.
  3. Put chocolate, butter/nuttelex and sugar into a large heatproof bowl over a saucepan of hot simmering water. Stir occasionally until all ingredients have melted and mixed together.
  4. Remove heatproof bowl from the saucepan.
  5. Add eggs one at a time and hand whisk with a whisker.
  6. Add raw cacao and sifted gluten free flour and whisk til fully combined.
  7. Pour mix into prepared baking tin.
  8. Bake for 18 minutes (1-2 minutes shorter for it to be more brownie-like).
  9. Allow to cool before cutting in desired squares.
  10. Store in an airtight container (if they last that long)


* We use the Nestle Bakers’ Choice Dark Choc Bits – 250g packet OR Green & Black’s Organic Dark Chocolate or your Dairy Free chocolate bits
** I use my Sweet Sorghum blend of flour

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