Flourless Chocolate Brownies (gluten free)
Ingredients
- 1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1)
- 85 g / 6 tbsp unsalted butter , cut into 1 cm / 1/2" cubes
- 1/4 tsp cooking/kosher salt
- 3/4 cup brown sugar (sub white)
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
- 2/3 cup almond meal / ground almonds (or almond flour, Note 2)
- 1/3 cup rice flour (Note 3)
Instructions
- 1
Preparation - Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
- 2
Preparation - Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
- 3
Melt butter and chocolate - Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove.
- 4
Cool 5 minutes - Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
- 5
Add vanilla, sugar and eggs - Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
- 6
Add dry - Add almond meal and rice flour, and mix very well until fully combined.
- 7
Bake - Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist!
- 8
Cool and serve - Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones). See Note 4 for more cutting tips.
