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Gluten Free Brownies

Gluten Free Brownies
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Chocolate brownies made with almond flour and rice flour.

Ingredients

Scale
  • 200g (7 oz) dark chocolate, chopped (70% cacao recommended, Lindt is excellent)
  • 85g (6 tablespoons) unsalted butter
  • ¼ teaspoon salt
  • 150g (¾ cup packed) brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 60g (½ cup) almond flour
  • 35g (¼ cup) rice flour (white rice flour works best)
  • 160g (1 cup) milk chocolate chips

Instructions

  1. Preheat your oven to 160°C (320°F) . This lower temperature ensures fudgy brownies that don’t overbake.
  2. Prepare the pan : Grease an 8-inch square baking pan thoroughly with butter or cooking spray. Line with parchment paper, leaving an overhang on two sides for easy removal. The overhang acts as handles to lift the brownies out cleanly.
  3. Melt chocolate and butter : In a medium microwave-safe bowl, combine the chopped dark chocolate, butter, and salt. Microwave on 50% power in 30-second bursts, stirring thoroughly between each interval, until the mixture is completely melted and smooth. Don’t rush this, overheating can cause the chocolate to seize.
  4. Cool slightly : Set the chocolate mixture aside for 5 minutes to cool slightly. This prevents the eggs from cooking when you add them.
  5. Add sugar, vanilla, and eggs : Add the brown sugar, vanilla extract, and eggs to the chocolate mixture. Whisk vigorously for about 1 minute until the mixture is smooth, glossy, and slightly thickened. This step incorporates air and creates that signature crackly top.
  6. Fold in flours : Add the almond flour and rice flour. Using a spatula, gently fold the flours into the chocolate mixture until just combined with no flour streaks visible. Don’t overmix, fold just until incorporated to maintain that fudgy texture.
  7. Add chocolate chips : Fold in the milk chocolate chips, reserving a small handful to sprinkle on top if desired. Mix until evenly distributed throughout the batter.
  8. Pour into pan : Transfer the brownie batter to your prepared pan, using a spatula to spread it into an even layer and smooth the top. If you reserved chocolate chips, scatter them over the surface now.
  9. Bake : Place in the preheated oven and bake for exactly 25 minutes. The brownies are done when the edges look set and slightly pulling away from the sides, but the center still has a slight jiggle. For the fudge test: insert a wooden skewer into the center, it should come out moist with a few crumbs clinging to it, but no wet batter.
  10. Cool completely in the pan : This is crucial! Remove from the oven and let the brownies cool completely in the pan on a wire rack. They will continue to cook and set as they cool. Cutting them warm will result in a gooey mess, patience is key!
  11. Remove from pan : Once completely cool (this takes about 1-2 hours), use the parchment paper overhang to lift the entire brownie slab out of the pan and onto a cutting board.
  12. Cut into squares : Using a large, sharp knife, cut into 16 squares (4×4 grid). For the cleanest cuts, wipe the knife clean between each slice, or dip it in hot water and dry it off.

Notes

Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 120 minutes for resting, chilling, setting or cooling; some tasks can overlap.

Find it online: https://sweetcraftrecipes.com/gluten-free-brownies/