Flourless Chocolate Brownies (gluten free)
Recipe video above. Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I’m not after a gluten free dessert because they’re that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they'll be fudgy and moist.Very
Foto: RecipeTin Eats — NagiIngredients
- 1 cup dark chocolate chips or melts / semi-sweet chocolate ((Note 1))
- 85 g / 6 tbsp unsalted butter (, cut into 1 cm / 1/2" cubes)
- 1/4 tsp cooking/kosher salt
- 3/4 cup brown sugar ((sub white))
- 1 tsp vanilla extract
- 2 large eggs ((55-60g / 2 oz each))
- 2/3 cup almond meal / ground almonds ((or almond flour, Note 2))
- 1/3 cup rice flour ((Note 3))
Steps
Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
Preparation: Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
Melt butter and chocolate: Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove.
Cool 5 minutes: Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
Add dry: Add almond meal and rice flour, and mix very well until fully combined.
Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 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 and serve: Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones). See Note 4 for more cutting tips.
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