Luke Hines’ gluten-free mixed berry brownies recipe

One bowl is the only equipment you need to whip up a batch of Luke Hines’ decadent but oh-so-gooey, gluten-free mixed berry brownies.

Luke Hines’ gluten-free mixed berry brownies are the ultimate treat.

They’re decadent and fudgy with a deliciously gooey centre, with the mixed berries adding tart sweetness.

And the best bit? You can make them in one bowl.

Luke Hines’ gluten-free mixed berry brownies recipe:


  • 225g butter, melted
  • 320g (2 cups) granulated
  • coconut sugar
  • 4 eggs
  • 120g (1 cup) cacao powder
  • 60g (1⁄2 cup) almond flour
  • 60g (1⁄2 cup) tapioca flour
  • 1⁄2 tsp sea salt
  • 140g (1 cup) frozen mixed berries


Step 1.
Preheat your oven to 180C and line a 20cm square cake tin with baking paper.

Step 2.
Place the melted butter and coconut sugar in a large bowl and whisk until well combined and a lovely caramel colour.

Step 3.

Whisk in the eggs until incorporated. Add the cacao powder, almond flour, tapioca flour and salt and mix well with a wooden spoon or silicone spatula until a thick batter forms.

Step 4.
Pour into the tin, then scatter on the berries. Bake for 25-30 minutes, or until the top is a little crunchy and the middle is still gooey. Allow to cool in the tin a little before slicing.

Step 5.
Enjoy warm or, for snacks on the go, store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Makes 9


This recipe is brought to you by GluteGuard. Always read the label and follow the directions for use. For use only in conjunction with a gluten-free diet.