RCI-BR.005.0087.001
Brownies (Gluten-Free)
Makes 16 Servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- whole almonds*1/2 cup
- 1/3 cup
- Ghirardelli 60% Cacao Bittersweet Chocolate Chips1 cup
- unsalted butter6 tablespoonscut into chunks
- 1/2 teaspoon
- 3/4 cup
- 1 teaspoon
- 2 unit
- walnut or pecan pieces (optional)1 cup
Method
1
Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.
2
Pulse whole almonds in a food processor until finely ground, resembling flour; transfer to a bowl and mix with brown rice flour and salt.
3
Combine chocolate chips and butter in a microwave-safe bowl, then heat in 30-second intervals, stirring between each, until fully melted and smooth.
2 minutes
4
Whisk sugar and eggs together in a separate bowl until pale and slightly thickened, about 2-3 minutes.
5
Stir vanilla extract into the egg mixture, then fold in the melted chocolate and butter until just combined.
6
Gently fold the almond-rice flour mixture into the chocolate mixture until no dry streaks remain.
7
Fold in walnut or pecan pieces if using, then pour batter into the prepared pan, smoothing the top.
8
Bake for 20-25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
23 minutes
9
Cool brownies in the pan on a wire rack for at least 15 minutes before cutting and serving.