This is a fabulous combination – lemon curd and chocolate. Two of my favourite flavours in one gluten free brownie. These are so good and really simple to make – watch our video to see how quick and easy they are.

Lemon Curd & Chocolate Brownies



Makes 16 brownies


Preparation time: 10 minutes

Cooking time: 25 minutes


What’s Good About It?

Using erythritol for sweetness is a great way to reduce the overall carb and sugar content in this recipe. You could use xylitol if preferred.


  1. Preheat oven to 180C, gas mark 4. Line and grease a 20cm square baking tin.
  2. In a small pan melt the chocolate, coconut oil and erythritol over a low heat.
  3. Place all the dry ingredients in a bowl and mix well. Add the chocolate and eggs and beat until smooth.
  4. In a separate bowl mix together the lemon curd and the yogurt.
  5. Place spoonfuls of the chocolate brownie mixture into the baking pan – leave some gaps for the lemon curd. Spoon dollops of the lemon curd in to the brownie mixture and then swirl the lemon curd with a knife or a chopstick to create a swirl effect
  6. Bake the brownie for 25 minutes until golden and cooked through
  7. Allow to cool in the tin then cut into bars
  8. Store in an airtight container for a week or in the fridge. It can be also be frozen for up to 3 months.

Did You Know?

You could use orange curd or a fruit jam to replace the lemon curd if wished. These will freeze for up to 3 months,


75g coconut oil

150g dark chocolate

60g erythritol or xylitol

2 eggs

150g gluten free self raising flour

30g cocoa powder

1/2 tsp baking powder

50g almond milk

75g Greek or coconut yogurt

115g Lemon curd