Indulgent Flourless Chocolate Brownies – A Gluten-Free Delight!
Flourless Chocolate Brownies (Gluten Free)
Introduction
Who doesn’t love a good brownie? Brownies are a cherished treat that brings smiles to faces and warms hearts. If you’re looking for a delightful dessert that is both delicious and gluten-free, these Flourless Chocolate Brownies are a must-try! Rich, fudgy, and easy to make, they are sure to satisfy every chocolate lover’s dream.
Why Make This Recipe
This recipe is perfect for anyone wanting a sweet treat without gluten. It uses simple ingredients that you probably already have in your kitchen. The brownies are incredibly rich and fudgy, making them an excellent choice for a dessert or even a snack. Plus, they’re quick to prepare and bake, giving you a delightful chocolate fix in no time at all. These brownies are also perfect for gatherings, ensuring that all your friends can enjoy a delicious treat, regardless of dietary restrictions.
How to Make Flourless Chocolate Brownies
Making Flourless Chocolate Brownies is a straightforward process that anyone can follow. Just gather your ingredients, and let’s get started!
Ingredients:
- 1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1)
- 85 g / 6 tbsp unsalted butter, cut into 1 cm / 1/2" cubes
- 1/4 tsp cooking/kosher salt
- 3/4 cup brown sugar (sub white)
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
- 2/3 cup almond meal / ground almonds (or almond flour, Note 2)
- 1/3 cup rice flour (Note 3)
Directions:
- Preheat the Oven: Preheat your oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
- Prepare the Pan: Grease and line a 20cm / 8" square pan with baking paper, leaving some excess overhang to lift out the brownie later.
- Melt Butter and Chocolate: In a heatproof bowl, combine the chocolate, butter, and salt. Microwave in three 30-second intervals, stirring in between until melted and smooth. Alternatively, melt over simmering water.
- Cool 5 Minutes: Stir the mixture and let it cool for about 5 minutes.
- Add Vanilla, Sugar, and Eggs: Stir in the vanilla and sugar. Crack the eggs directly into the bowl and mix until fully combined.
- Add Dry Ingredients: Mix in the almond meal and rice flour until everything is well combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until slightly puffed. A toothpick inserted into the center should come out moist but clean.
- Cool and Serve: Allow the brownies to cool for at least 30 minutes in the pan. Use the baking paper to lift out the brownies and let them cool completely on a rack. Cut into squares as desired.
How to Serve Flourless Chocolate Brownies
Serve these brownies warm or at room temperature. You can enjoy them plain, or add a scoop of ice cream or a dollop of whipped cream on top for extra indulgence. A sprinkle of powdered sugar can add a nice touch as well!
How to Store Flourless Chocolate Brownies
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week. These brownies can also be frozen for up to 3 months. Just wrap them tightly in plastic wrap and place them in a zip-lock bag. Thaw before serving.
Tips to Make Flourless Chocolate Brownies
- Make sure to allow the melted chocolate and butter to cool a bit to avoid scrambling the eggs.
- For a more intense chocolate flavor, use dark chocolate instead of semi-sweet.
- Be careful not to over-bake. You want them to be moist and fudgy!
Variation
You can add nuts like walnuts or pecans for some crunch. Some might also like to mix in chocolate chips for an extra chocolatey experience.
FAQs
1. Are these brownies vegan?
No, these brownies contain eggs. For a vegan alternative, you can substitute the eggs with a flaxseed or chia seed mixture.
2. Can I use other types of flour?
You can experiment with other gluten-free flours, but keep in mind that this may change the texture. Almond and rice flour create a delicious flavor balance.
3. Why did my brownies turn out dry?
This can happen if they are overbaked. Always check a few minutes before the suggested baking time to ensure they remain moist and fudgy.
Enjoy your Flourless Chocolate Brownies—it’s a treat you won’t forget!
Flourless Chocolate Brownies
Ingredients
For the Brownies
- 1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1) You can use dark chocolate for a more intense flavor.
- 85 g unsalted butter, cut into 1 cm / 1/2" cubes Ensure the butter is at room temperature.
- 1/4 tsp cooking/kosher salt
- 3/4 cup brown sugar (sub white)
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each) These brownies cannot be made vegan without egg substitutes.
- 2/3 cup almond meal / ground almonds (or almond flour, Note 2)
- 1/3 cup rice flour (Note 3)
Instructions
Preparation
- Preheat your oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
- Grease and line a 20cm / 8" square pan with baking paper, leaving some excess overhang to lift out the brownie later.
- In a heatproof bowl, combine the chocolate, butter, and salt. Microwave in three 30-second intervals, stirring in between until melted and smooth. Alternatively, melt over simmering water.
- Stir the mixture and let it cool for about 5 minutes.
- Stir in the vanilla and sugar. Crack the eggs directly into the bowl and mix until fully combined.
- Mix in the almond meal and rice flour until everything is well combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 minutes or until slightly puffed. A toothpick inserted into the center should come out moist but clean.
Cooling & Serving
- Allow the brownies to cool for at least 30 minutes in the pan.
- Use the baking paper to lift out the brownies and let them cool completely on a rack.
- Cut into squares as desired and serve warm or at room temperature.
