Monday, May 25, 2009

Dark Chocolate Gluten-Free Brownies

Such a WONDERFUL, decadent recipe, from Karina's blog:


5 ounces Belgian dark chocolate
1/2 cup butter
2 eggs
1 cup packed light brown sugar
1/2 C almond meal
1/4 cup brown rice flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract


1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top, if desired


Preheat the oven to 350 degrees F. Grease an 8x8-inch square baking pan.

Melt the dark chocolate and butter in a large measuring cup in the microwave. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, if you must- that's what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; chill before cutting.

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