Flourless One Bowl Brownies
+ / - Hover over image to Zoom
Other Views

    Ghirardelli One-Bowl Flourless Brownies

    SKU:  REC2038
    This product is currently not available.
    Price pending
      Time:  Active 15 min. Total 1 hour 40 min. (including cool time)
      Servings:   16 pieces

      2/3 cupAlmond flour
      1/3 cupBrown rice flour
      1 cupGhirardelli 60% Cacao Bittersweet Chocolate Chips
      6 tablespoonsButter, unsalted, cut into chunks
      1/2 teaspoonSalt
      3/4 cupGranulated sugar
      1 teaspoonVanilla extract
      2Eggs, large
      1 cupWalnut or pecans, chopped (optional)
      nutrition information
      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
    1. 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.
    2. Whisk together almond flour and rice flour; set aside.
    3. 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.
    4. 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.

    You may also like ...
    You may also like ...