Terrifically fudgy, super easy brownies that just happen to be gluten free. I love how moist these Gluten Free Brownies are, and the undertones of nuttiness from the almond meal. These keep well, and are made in one bowl!
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Gluten Free Brownies
I love how moist these Gluten Free Brownies are, and the undertones of nuttiness from the almond meal. These keep well, and are made in one bowl. You can double or even triple the batch, but I do not recommend making a multiple batch in a pan much bigger than the 8 x 8" / 20 x 20cm pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!)
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Servings:6 - 8
Hover over "Servings" value to reveal recipe scaler
Ingredients
- 1 cup dark chocolate chips (cooking chocolate is best, but even eating chocolate works)
- 85 g / 3 oz / 3/4 stick unsalted butter , cut into chunks
- 1/2 tsp salt
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2/3 cup almond flour (almond meal)
- 1/3 cup rice flour
Instructions
- Preheat the oven to 325F/180C with a rack in the lower third of the oven.
- Grease and line the pan across the bottom and up two sides with parchment paper. Having excess parchment paper will make it easy to lift out the brownie when cooked.
- Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. You can also do this in a microwave - do it in 30 second bursts.
- Let the chocolate mixture cool for 5 minutes.
- Stir in the salt, vanilla and sugar.
- Crack the eggs straight into the bowl, and stir to combine well.
- Add almond and rice flour, and mix very well.
- Pour the batter into the pan and spread evenly.
- Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist!
- Cool in the pan.
- Remove brownie by holding the edges of the baking paper and cut into squares.
How important is rice flour? Would it be possible just put 1 cup almond flour?
Hi Eija! I’m sorry I haven’t tried it with just almond flour but pretty sure it will work! 🙂
Hi, I am thinking of using this recipe for my school food tech assignment, however being a nut-free school we aren’t allowed to use almonds… Are there any substitutes (that will taste the same) for almond flour? Thanks!
Hi Jem, I’m sorry I can’t help with that, I am not sure!
Thanks Nagi for another fabulous recipe. I made these brownies for a family afternoon tea and the whole tray was eaten by 7 people. My two nieces did devour most of them and there were compliments from everyone. I shared a link of this recipe with my sister who said this was the best brownie she has eaten in years.
WOO HOO! I’m so glad you enjoyed this Lisa, thank you for letting me know!!!
Hi i’m just wondering instead of using those flours, how much of the self raising/plain flour would you use?
Thank you!!
Hi Ashley, I’m afraid it’s not as easy as that! I don’t have a non gluten free brownie on my site (yet…) However, I can recommend this brownie recipe which I have made before! http://bakingamoment.com/simply-perfect-brownies-from-scratch/
Thank you and I really love your site 🙂
Thank you Ashley! I’m so glad you enjoy it! 🙂
Your directions don’t say when to incorporate the 2 eggs. Before the flours, I would assume? I have all the ingredients – going to make them today. Thanks!
Hi Susan – thank you so much for pointing out that omission! Yes, it is before the flour – just crack them straight into the bowl and stir well to combine. I have updated the recipe. Thanks for dropping by!