Ghirardelli Fudgy Gluten-Free Brownies
Ghirardelli Fudgy Gluten-Free Brownies might be a good recipe to expand your dessert recipe box. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 181 calories, 3g of protein, and 11g of fat per serving. This recipe serves 16. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cacao bittersweet chocolate chips, butter, sugar, and a few other things to make it today.
Instructions
Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth.
Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time.
Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
Scrape the batter into the prepared pan and spread it evenly.
Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies.