Super Chocolatey Gluten Free Brownies
An easy recipe for triple chocolate, 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 9x13 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.
Notes
Tips:
This recipe requires almond FLOUR. That is not the same as almond meal.
The unsweetened cocoa powder is the kind you bake with; mine is the Hershey's you find in the supermarket.
I never remember to take things out to make them room temperature. Also, my house is super cold. If you want room temperature eggs in a hurry, fill a bowl with very warm water and place the whole egg (don't crack it!) into the bowl. Leave it for about 5 minutes.
Don't try cutting those brownies before they are cool! Says the person who did just that but didn't care because it was totally worth it.