Gluten-Free Chocolate Brownies
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This recipe makes 20 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 205 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 41 mg |
| sodium | 112 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 5 |
| folate | 4 |
Dense and fudgy, these gluten-free brownies are studded with chocolate chips and almonds.
Ingredients
- 4 oz bittersweet chocolate, chopped
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla
- 1/3 cup ground almonds
- 1/3 cup gluten-free all-purpose baking flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 3/4 cup chopped toasted almonds
Preparation
In 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 sa< 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.
In separate bowl, whisk together ground almonds, gluten-free baking flour, baking powder and sa< 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.
Source : Canadian Living Magazine: February 2009
- Keywords : Dessert; Gluten-free; Chocolate; Almonds; Bake;
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