Ghirardelli Fudgy Gluten-free Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 Cup whole alomonds or 2/3 cup almond flour1/3 Cup brown rice flour1 Cup Ghirardelli Bittersweet Chocolate Chips6 Tablespoons unsalted butter, cut into chunks1/2 teaspoon salt3/4 Cup sugar1 teaspoon vanilla extract2 eggs1 cup walnut or pecan pieces, optional (not included in calories count)
Makes 16 2-ince squares
Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line a 8x8 metal pand across the bottom and up two opposite sides with parchment paper.
If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
Place the chocolate, butter and salt in the top of a large double broiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes our moist but clean. Cool the pan on a rack. Run a knife aloung the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into 16 2-inch squares.
Number of Servings: 16
Recipe submitted by SparkPeople user MJ_SCHUMAN.
Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line a 8x8 metal pand across the bottom and up two opposite sides with parchment paper.
If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
Place the chocolate, butter and salt in the top of a large double broiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes our moist but clean. Cool the pan on a rack. Run a knife aloung the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into 16 2-inch squares.
Number of Servings: 16
Recipe submitted by SparkPeople user MJ_SCHUMAN.
Nutritional Info Amount Per Serving
- Calories: 165.9
- Total Fat: 10.0 g
- Cholesterol: 38.2 mg
- Sodium: 81.4 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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