Flourless Chocolate Brownies
Rich, fudgy, and easy to make, these gluten-free Flourless Chocolate Brownies are a delightful treat for any chocolate lover.
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.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 3 months. Thaw before serving. Add nuts for extra crunch or serve with ice cream or whipped cream.