Another brownie recipe, I know! There are millions of them on the internet but I felt left out that I wasn’t contributing with my favorite gluten-free brownies. So here it is! This is my favorite recipe that I have been adapting for a while and I like it a lot. I have also added a few more tips that might help you along the way. Let me add that my main inspiration is from this website on how to use almond flour.
Let’s start with chopping a block of unsweetened chocolate. Chop the chocolate with a knife into small pieces. Heat butter in a saucepan, remove from stove, and add chocolate and light brown sugar.
- Tip #1: Let it sit for a while away from heat to cool- about 5 minutes- we don’t want to “cook” the rest of the ingredients. Meanwhile, gather the rest of the ingredients.
Once this chocolate mixture has cooled down a little, add vanilla extract and eggs -one egg at a time. Add maple or agave syrup (just to make sure we have enough sweetness). Add chocolate chips, yes more chocolate. We like chocolate.
Grab a bowl and mix the almond flour with the rest of the dry ingredients. Almond flour can be expensive, I know. But this dessert is for special occasions, right?
To avoid cross-contamination, keep everything with regular flour and regular bread away when you are preparing gluten-free foods.
This is especially if you are preparing it for a gathering, for people who need to eliminate 100% gluten from their diets. There are some other gluten-free flours that you can use to make brownies but almond flour is light and perfect.
Fold in the almond flour mixture with the chocolate mixture.
- Tip #2: don’t over mix, just a few folds and make sure all the flour has been incorporated. Pour in a buttered pan with parchment paper.
Bake for 25 minutes. I have baked them for 30 minutes and the soft brownies were too dry. However, these are not rules, just suggestions.
Check and if you think you need the extra 5 minutes. I want these gluten-free brownies to be soft and gooey to resemble the regular flour brownies.
Here is my last tip, if you cut them before they cool, they are more likely to crumble. It’s best to let it cool to room temperature.
But I know, everyone loves a warm brownie.
Ok, here is the story, you see the brownies above, they crumbled because kids couldn’t wait to cut one and they were still very warm. They were delicious but you might want to resist temptation and let them cool a bit.
Go ahead, grab one. Get the recipe and let me know how it goes. They taste like regular flour brownies.
Also, next time you go to the store, check if you can find green banana flour to make gluten-free pancakes.
Favorite Gluten-Free Brownies
- 1/2 cup unsalted butter (1 stick)
- 4 oz unsweetened chocolate 100% cacao, chopped
- 1 cup light brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp maple or agave syrup
- 1 cup semisweet chocolate chips
- 1 cup superfine almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 degrees. Butter a 9 x 13 pan and add a parchment paper on top.
- Heat a saucepan and melt butter. Remove from heat. Add chopped chocolate and stir. Add brown sugar and stir. Let it cool for about 5 minutes.
- Add one egg at a time and stir. Add syrup and the chocolate pieces.
- Combine all dry ingredients in a large bowl. Add chocolate mixture and fold in the dry ingredients, until incorporated. Avoid overmixing.
- Place brownie mixture in the pan and bake for 25 minutes. Once baked, let it cool to room temperature before cutting. Enjoy.