Flourless Chocolate Brownies

Servings: Multiple


  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1/2 cup whole almonds (or 2/3 cup almond flour)
  • 1/3 cup brown rice flour
  • 6 Tbsp unsalted butter, cut into chunks
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs


  • Preheat the oven to 325°F with a rack in the lower third of the oven.
  • Line the pan across the bottom and up two sides with parchment paper.
  • If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
  • Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water.
  • Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes.
  • Stir in the sugar and vanilla.
  • Stir in the eggs one at a time.
  • Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes.
  • Stir in the walnuts or pecans if using.
  • Scrape the batter into the prepared pan and spread it evenly.
  • Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.
  • Cool the pan on a rack.
  • Run a knife along the unlined sides of the pan to detach the brownies.
  • Lift the edges of the parchment paper to remove the brownies. Cut into squares.
  • You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1 1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

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