Gluten Free Bittersweet Chocolate Brownies with Almond Flour
Makes: 16 brownies
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 6 ounces bittersweet chocolate, preferably 70% to 72%, finely chopped
  • 1 cup sugar
  • ¼ cup sifted Dutch processed cocoa
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup almond meal, such as Bob’s Red Mill, or almond flour
  • ½ teaspoon salt
  1. Position rack in center of oven. Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil, then coat foil with nonstick spray.
  2. Melt butter and chocolate together in top of double boiler or in microwave-safe bowl. (We like to use a bowl large enough to make the whole recipe to reduce clean up). Whisk in sugar and then cocoa and vanilla until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until combined. Stir in almond meal and salt. Scrape into prepared pan.
  3. Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pan on rack for at least 20 minutes, remove foil and place directly on rack to cool completely. Cut into a 4x4 grid. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about a week.
Recipe by Bakepedia at