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My review
Flourless Chocolate Brownies
Ghirardelli
"You won't miss the gluten in these fudgy, gooey, nutty brownies."
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Ingredients
servings 224 calsOriginal recipe yields 16 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- *Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.
Nutrition Facts
Per Serving: 224 calories; 16.2 g fat; 19 g carbohydrates; 3.8 g protein; 35 mg cholesterol; 112 mg sodium. Full nutrition
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Reviews
Read all reviews 7591 Ratings
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Most helpful positive review
12/14/2010
This is awesome. FYI: Ghirardelli is sold at Target at a good price! I used Almond meal (from Trader Joe's) & raw sugar and lower glycemic palm sugar and batter was a bit gritty looking, but c...
Most helpful critical review
1/23/2011
These had good flavor, but they didn't have the texture I was after. I probably won't be making these again. They crumbled too easily for our taste.
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12/14/2010
This is awesome. FYI: Ghirardelli is sold at Target at a good price! I used Almond meal (from Trader Joe's) & raw sugar and lower glycemic palm sugar and batter was a bit gritty looking, but c...
3/27/2011
Very good flavor, although the texture was off. I made them twice, and the first time I use almond meal. The brownies were mealy and developed a thick crust on top. The second time around, I did...
3/17/2011
Fabulous brownies! Not too sticky or sweet. They held their form. Cracked, shiny tops are also a good touch. I used semi sweet chocolate chips instead of bittersweet and Earth Butter instead of ...
11/28/2010
Amazing and awesome crackle-top brownies! My almonds weren't very finely minced, though, which made the texture a bit grainy. Next time, I'll substitute in almond butter for the almond meal. ...
2/25/2011
This is truly a fool proof recipe. I've made them countless times with variations and they always come out perfect. The original recipe calls for 3/4 cup of sugar which was too sweet for my tast...
11/13/2010
I have to say that I had to cook this in a convection microwave oven, so it took me more like 45 minutes vs the 20-25 that the recipe says it will and I added a cup of white chocolate chips inst...
12/29/2010
Quite nice. On the fudgey side. Doesn't carry the gluten-free stigma because they are delicious.
1/23/2011
For gluten free, this is definitely a 5 star! I'm not used to cutting out gluten at all, and it still was a very tasty and moist brownie.