Wednesday, May 28, 2014

Ghirardelli Gluten-free Brownies

Photo: Ghirardelli Chocolate
So many people these days are gluten-free. And it's been a few years since I posted one of my favorite gluten-free recipes: Ghirardelli Gluten-free Brownies. 

I've often mentioned that product websites are great places to find terrific recipes. Ghirardelli Chocolate has many Gluten-Free Ghirardelli Chocolate Recipes on their website, including this fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte. Be sure to check them all out.

GHIRARDELLI GLUTEN-FREE BROWNIES

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

Directions
Preheat oven to 325°F with rack in lower third of oven.
Line pan across bottom and up two sides with parchment paper.
If using whole almonds, add them to food processor with rice flour and pulse until nuts are finely ground. If using almond flour, mix with rice flour. Set aside.
Place chocolate, butter and salt in top of large double boiler over barely simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove bowl and let cool for 5 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time. Add almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in walnuts or pecans if using. Scrape batter into prepared pan and spread evenly.

Bake 20 to 25 minutes or until brownies are slightly puffed all over and toothpick inserted into center comes out moist but clean.

Cool pan on rack. Run knife along unlined sides of pan to detach brownies. Lift edges of tparchment paper to remove 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.

2 comments:

Anonymous said...

tried to check out the ghirardelli gluten-free recipes, but the link doesn't work, and when I went to their website and tried to search for gluten-free recipes nothing came up

Janet Rudolph said...

Will check that today and fix. Thanks for the heads-up..