Dense and fudgy, these gluten-free brownies are studded with chocolate chips and almonds.
- Portion size 20 servings
- Credits : Canadian Living Magazine: February 2009
- 4 oz bittersweet chocolate chopped
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 1/3 cup ground almonds
- 1/3 cup gluten-free all-purpose baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 3/4 cups chopped toasted almonds
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool. Stir in sugar, eggs, egg yolk and vanilla until smooth.
In separate bowl, whisk together ground almonds, gluten-free baking flour, baking powder and salt; stir into chocolate mixture until smooth. Stir in chocolate chips and almonds. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap and store for up to 2 days.) Cut into squares.
Nutritional facts Per square: about
- Sodium 112 mg
- Protein 3 g
- Calories 205.0
- Total fat 13 g
- Cholesterol 41 mg
- Saturated fat 6 g
- Total carbohydrate 21 g
- Iron 6.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 5.0