Ghirardelli One-Bowl Flourless Brownies
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Active 15 min. Total 1 hour 40 min. (including cool time)
|2/3 cup||Almond flour|
|1/3 cup||Brown rice flour|
|1 cup||Ghirardelli 60% Cacao Bittersweet Chocolate Chips|
|6 tablespoons||Butter, unsalted, cut into chunks|
|3/4 cup||Granulated sugar|
|1 teaspoon||Vanilla extract|
|1 cup||Walnut or pecans, chopped (optional)|
This information is approximate and for informational purposes only. The nutrition information will vary based on the individual ingredients used and does not account for any "optional" or "substitution" ingredients
- Preheat the oven to 325°F with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
- Whisk together almond flour and 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 flourless 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.
Note: This recipe easily doubles for a crowd.
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