MENU

Gluten Free Brownie Bliss Recipe

Touch Hearts to Rate
1 vote | 5072 views

When I went gluten free the first things I needed to figure out how to get back into my life were brownies. I adapted this recipe from Gluten Free Goddess (http://glutenfreegoddess.blogspot.com). All purpose flour or gluten free, these are my perfect brownies. Crispy top with a moist, silky center. Rich and decadent with the sweet almond flavor coming through and slightly floral notes from the dark chocolate. I use this recipe as a basis for varying brownie recipes.

Prep time:
Cook time:
Servings: 9 Brownies
Tags:

Ingredients

Cost per serving $0.33 view details
  • 4 oz 60% cocoa Ghiradeli bittersweet chocolate bar, roughly chopped
  • 3 tbsp cocoa powder (Hershey's, or any non-Dutch processed)*
  • 1 tbsp canola oil (or vegetable)
  • 1/2 cup unsalted butter
  • 2 eggs
  • 3/4 cup packed light brown sugar
  • 2 tsp gluten free vanilla
  • 1/2 cup of almond flour (I used a coffee bean grinder to grind fresh almonds)
  • 1/4 cup brown rice flour
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda

Directions

1.
Preheat oven to 350˚F and grease a 8'' X 8'' pan.
2.
Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine. Add the cocoa powder and oil and mix to combine.
3.
Beat the eggs in a mixer with a paddle until they are a bit frothy.
4.
Add the sugar and the vanilla and beat until smooth.
5.
Add the butter/chocolate mixture and beat until smooth.
6.
Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.
7.
Pour into the pan and smooth so it is even distributed throughout the pan.
8.
Bake for 10 minutes, then turn. Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist...overcooked, dry brownies are the opposite of what you want. You want soft, moist brownies)
9.
Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon -and I know this from persoanl experience- they will fall apart).
10.
Cut, serve, and enjoy!
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 9 servings
Calories 211  
Calories from Fat 114 54%
Total Fat 12.99g 16%
Saturated Fat 6.91g 28%
Trans Fat 0.01g  
Cholesterol 68mg 23%
Sodium 184mg 8%
Potassium 44mg 1%
Total Carbs 22.58g 6%
Dietary Fiber 0.4g 1%
Sugars 17.88g 12%
Protein 1.95g 3%

Languages

Comments

  • John Spottiswood
    December 6, 2011
    This looks great Jesika! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

    Leave a review or comment