Super Chocolatey Gluten Free Brownies
Absolutely Delicious Super Chocolatey Gluten Free Brownies!
I’m not quite sure what happens to people’s stomachs when they can’t eat gluten, but it doesn’t sound great. What also doesn’t sound great is the idea of being deprived of all of the delicious foods that include gluten. Bread? Pasta? It is tragic! And that is why I have created this super chocolatey gluten free brownies for you. I guarantee you: these are not some lame food replacement thing. These are amazing!
Almond Flour Only, Please
Almond flour replaces the all purpose flour in this recipe. I actually love the taste of almonds and I think it works great here. You have to be sure to use almond flour and not almond meal in these. Apparently you can make your own almond flour? I’m not doing that, but feel free. Almond flour can be a bit lumpy, so be sure to either gently sift it or mix it with your hands or a fork before adding other ingredients.
These are Seriously Chocolatey Gluten Free Brownies
Since we were already replacing one of the recipe staples, I thought it might be nice to kick up the chocolate content a bit, so I used three different kinds. The recipe includes cocoa powder, a semi-sweet chocolate bar, and semi-sweet chocolate chips. That is some serious chocolate! The chips won’t melt in the baking process which is a nice little surprise.
Bigger is Definitely Better in Brownie World
Toss together all the chocolate, the almond flour, baking powder, two sticks of butter, some eggs, and vanilla. It couldn’t be easier. And unlike a lot of brownie recipes, this makes a big pan – 9×13. Digestive issues or not, once you taste how incredibly moist and chocolatey these are, super chocolatey gluten free brownies will be the way to go!
Super Chocolatey Gluten Free Brownies
Ingredients
- non-stick cooking spray
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 cup butter 2 sticks
- 4 oz semi-sweet baking chocolate
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs room temperature
- 2 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line a 9×13 inch baking dish with parchment paper. You can clip it to the sides with binder clips.
- Spray the parchment paper lightly with non stick cooking spray.
- Cut the butter into chunks (about tablespoon size) and place in a microwave proof dish.
- Chop the chocolate into large pieces and add it to the butter.
- Melt the butter and chocolate together. Do this by heating in the microwave in 20-30 second increments. Mix between heating until everything is melted together.
- Set the butter and chocolate aside to cool for a few minutes.
- In a medium bowl, mix together the almond flour, cocoa powder, and baking powder. Make sure to break up any lumps in the almond flour.
- Put the granulated sugar and brown sugar in the bowl of a mixer. If you don't have a mixer, you can do the mixing with a wooden spoon.
- Add the slightly cooled butter and chocolate to the sugars and beat at low speed until thoroughly combined.
- Add the eggs and vanilla to the mixing bowl and combine completely. Do not over mix.
- Finally, add the dry ingredients to the mixing bowl. It is easier to do that in two turns. Make sure to scrape the bottom and sides of the bowl.
- Add the chocolate chips, mixing them in with a spoon.
- Spread the batter into the prepared pan. Make sure it is evenly spread throughout, including the corners.
- Bake 30-35 minutes until a toothpick inserted into the brownies comes out clean.
- Here is the challenging part: you absolutely must wait until these are cool to cut them. They will totally fall apart when they are warm.
- Store in an airtight container.
