Decadent Lupin Brownie


  • 2/3 cup Lupin Flake
  • 1 cup gluten-free SR flour
  • 1/4 cup almond meal
  • 2/3 cup cocoa powder
  • 1 ½ cups caster sugar
  • 4 eggs separated
  • 250g butter, melted
  • 1/4 cup cooking chocolate buds


Preheat oven to 180°C and line a 20cm x 30cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends.

Beat egg whites until stiff.

Place Lupin Flake, almond meal, gluten free SR flour, chocolate buds and cocoa into a large bowl. Add sugar. Stir to combine.

Make a well in the centre. Add egg yolks and melted butter to flour mixture. Using a metal spoon, mix until just smooth. Fold egg whites in gently.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven and allow to cool in pan.

Lift from pan, cut into squares and dust with icing sugar.