Gluten Free Bittersweet Chocolate Brownies with Almond Flour

Gluten Free Bittersweet Chocolate Brownies with Almond Flour

GF Almond Flour brownies


We have been having fun this summer playing with all sorts of new gluten free all-purpose flour blends. Some of them are new to the market, such as Bob’s Red Mill 1 to 1 Baking Flour and some were just new to us, like the Namaste Perfect Flour Blend. Then one day we saw the lonely untouched container we had of almond meal and we realized that we hadn’t used it in a while. Now, you might have noticed that the title says “almond flour” and the recipe calls for almond meal or flour; that’s because it works with both. The title just didn’t sound right with “meal” in it. We actually prefer it with the almond meal as it provides a slightly courser, rustic texture that we find adds to the addictive nature for these very rich, chocolaty, fudgy brownies. These brownies are so rich that they actually refrigerate quite nicely and do not dry out at all. In fact, we like then cold. Try it. These could prove to be your go-to GF brownie, they are that fabulous: quick to make, intensely rich and keep well!



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.


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