Ghirardelli Fudgy Gluten-Free Brownies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cup almond flour
1/2 cup sweet rice flour
1/4 cup dark chocolate cocoa
1 cup Ghirardelli 60% cacoa bittersweet chocolate chips
6 tablespoons butter
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup walnut or pecan pieces, optional
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Directions: |
Directions:Preheat oven to 325º with rack in lower third of the oven. Line 8x8 baking pan across the bottom and up two opposite sides with parchment paper.
Mix almonds, rice, flour and cocoa then set aside. Separate butter into tablespoon chunks. Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove from heat and let cool 5 minutes. Stir in sugar and vanilla. Stir in the eggs one at a time. Add the flour mixture then stir until moistened. Mix briskly, about 40 strokes. Stir in walnuts or pecans if desired.
Scrape batter into prepared pan and spread evenly. Bake 20 to 25 minutes. Cool pan on a rack. Lift edges of parchment to remove brownies when cooled. Cut into squares. |
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Number Of
Servings: |
Number Of
Servings:1 Pan |
Preparation
Time: |
Preparation
Time:35 Minutes |
Personal
Notes: |
Personal
Notes: This is a recipe that I like for gluten free brownies. I started with a recipe I found on the internet, then tweaked it until I had it just the way I like brownies, gooey and chocolaty!
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