Who can ever resist them?
Well I can’t! Life’s too short to live without eating brownies right? righhhhht….
For New year’s Eve, we usually have a few parties to attend and I always try to make something for each of them!
This time around, I made brownies for everyone!
One of our friends is allergic to Gluten so I searched for a good Gluten-Free brownie recipe and this is the recipe I chose to make.
Boy, were they ever good!
To tell you the truth, I preferred the GF to the full on fatty and delicious gluten full brownies I also made (and I usually NEVER like Gluten-Free over Gluten!)
So moist and flavorful! YUM!
I mean, look at this picture! You can almost feel the gooeyness can you?
Well needless to say, these babies were gone in no time!
So, even if you’re not intolerant or allergic to Gluten, try them out, you will love them!
Alex -xoRecipe from: http://allrecipes.com/recipe/ghirardelli-fudgy-gluten-free-brownies/
Course: Dessert Yield: 16 servings Prep Time: 35 mins Cook Time: 25 mins
- 1/2 Cup of whole almonds*
- 1/3 Cup of brown rice flour
- 1 Cup of good quality 60% Cacao Bittersweet Chocolate Chips
- 6 Tablespoon of unsalted butter, cut into chunks
- 1/2 Teaspoon of salt
- 3/4 Cup of white sugar
- 1 Teaspoon of vanilla extract
- 2 large eggs
- 1 Cup of walnut or pecan pieces (optional)
- Preheat the oven to 325 degrees with a rack in the lower third of the oven.
- Line an 8x8-inch metal baking pan 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 boiler 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 out moist but clean.
- Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.
- *Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.