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 Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 - 8
- 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
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.