We love baking and creating at Bon Voyage Friends. With an increase in eithe preference of dietary restrictions, many are opting for gluten free options. This gluten free brownie recipe is a treat for all palettes. Bon Appétit!!!
6 ounces dark chocolate, preferably 60-70% cocoa
1/2 cup unsalted butter
3/4 cup dark brown sugar (not packed)
1/2 cup almond meal
1/2 cup milk chocolate chips (set aside)
1/4 cup rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 eggs, beaten
1 tablespoon bourbon vanilla
Instructions:
Preheat the oven to 325ºF. Butter a 8x8-inch square baking pan.
Preheat the oven to 325ºF. Butter a 8x8-inch square baking pan.
Melt the dark chocolate and butter in a saucepan over low heat, gently stirring.
In a mixing bowl whisk together the brown sugar, almond meal, rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together.
In a mixing bowl whisk together the brown sugar, almond meal, rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together.
Pour the batter into the buttered pan and even out the batter evenly.
Sprinkle the milk chocolate chips and press in slightly.
Bake in the preheated 325ºF oven for 30 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
Cool on a wire rack; wait one hour before cutting the brownies. Tip: Dip knife in hot water as you are cutting the brownies.
Yield: 12 servings
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