Flourless Chocolate Brownies
A rich and fudgy chocolate dessert that is gluten-free and easy to prepare.
Ingredients
Brownie Ingredients
- 1 cup dark chocolate chips or melts / semi-sweet chocolate Note 1
- 85 g unsalted butter (cut into 1 cm / 1/2" cubes)
- ¼ tsp cooking/kosher salt
- ¾ cup brown sugar (sub white)
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
- ⅔ cup almond meal / ground almonds (or almond flour) Note 2
- ⅓ cup rice flour Note 3
Instructions
Preparation
- Preheat the oven to 180°C / 325°F (160°C fan-forced) and place a rack in the lower third.
- Grease and line a 20cm / 8" square pan with baking paper, leaving overhang for easy lifting.
Melting Ingredients
- In a heatproof bowl, combine chocolate, butter, and salt. Microwave in three 30-second bursts, mixing in between, until melted and smooth.
- Let the mixture cool for 5 minutes, then stir until well combined.
Combining Ingredients
- Add vanilla and sugar to the bowl. Crack in the eggs and stir until the mixture is well combined.
- Mix in almond meal and rice flour until fully combined.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until slightly puffed and a toothpick inserted in the center comes out moist but clean.
- Allow the brownies to cool in the pan for at least 30 minutes, then lift out using the baking paper edges and cool fully on a rack.
Serving
- Cut the cooled brownies into squares (3 x 3 for large pieces, 4 x 4 for smaller).
Notes
For serving, these brownies are great with vanilla ice cream or chocolate sauce, and fresh berries are a refreshing contrast. Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. They can also be frozen for up to 3 months.