|Photo: Ghirardelli Chocolate|
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
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
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.