Got a sweet tooth? Then this tasty brownie recipe is for you. If you’re new to a gluten-free lifestyle, you may feel like you have to “do without” or sacrifice a lot of the foods you once loved to eat, and dessert is no different. If you have a sweet tooth you’re longing to satisfy with gluten-free goodness, this recipe is for you!
If you’ve ever been to San Francisco, chances are you’ve seen the Ghirardelli sign lit up at night or as you’ve strolled the hills near Fisherman’s Wharf. The famous American chocolate maker has made its mark with its premium product, and its recipe for gluten-free fudgy brownies is a treasure you’ll be sure to make whenever the mood (or sweet tooth) strikes.
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Ghirardelli fudgy gluten-free brownies
Makes 16 brownies
- 1/2 cup whole almonds*
- 1/3 cup brown rice flour
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon gluten-free vanilla extract
- 2 eggs
- 1 cup walnut or pecan pieces (optional)
- Preheat your oven to 325 degrees F. with a rack in the lower third of the oven. Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
- If you’re using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If you’re using almond flour, mix it with the rice flour. Set aside.
- Add the chocolate, butter and salt to the top of a large double boiler over barely simmering water. Stir the mixture frequently until the chocolate is melted and smooth. Remove the bowl and let it cool for about five 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 it’s moistened, then mix briskly about 40 strokes. Stir in the walnuts (pecans if you’re using them).
- Scrape the batter into your pan and spread it out evenly. Bake for 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.
*Substitution: You can use 2/3 cup almond flour instead of the 1/2 cup whole almonds.
Leave a Comment