Flourless Chocolate Brownies with Almond Meal
Fudgy, crackly topped brownies made without wheat flour, using almond meal and rice flour.
Equipment
- 8 Inch Square Baking Pan
- Parchment paper
- microwave safe bowl
- Spatula
Ingredients
Main Ingredients
- 1 cup dark chocolate chips or melts (semi sweet works too)
- 6 tbsp unsalted butter cut into small cubes
- ¼ tsp kosher salt
- ¾ cup brown sugar packed; white sugar also works
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- ⅔ cup almond meal ground almonds or almond flour
- ⅓ cup white rice flour
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F with a rack in the lower third. Line an 8 inch square pan with parchment, leaving overhang on two sides. Melt. Microwave the chocolate, butter, and salt in 30 second pops, stirring each time, until glossy and smooth, about 90 seconds in total.
- Rest. Let the bowl stand 5 minutes, then stir. The mixture should be warm to the touch, not hot.
- Mix. Stir in the brown sugar and vanilla, then the eggs, until the batter is thick and shiny.
- Add the flours. Stir in the almond meal and rice flour until no dry spots remain.
- Bake. Scrape the batter into the pan, smooth the top, and bake about 25 minutes, until slightly puffed with a few moist crumbs on a toothpick.
- Cool. Cool in the pan 30 minutes, lift out, cool on a rack, and cut into 9 squares.
Notes
Substitutions: Use hazelnut meal in place of almond meal, or white sugar in place of brown sugar.
Tips: Check a few minutes early in a dark pan, and wipe the knife between cuts for neat squares.
Storage: Keep at room temperature for 3 days or in the refrigerator for up to a week, or freeze up to 3 months. Do not taste the raw batter.