Recipe by Ghirardelli®
"You won't miss the gluten in these fudgy, gooey, nutty brownies."
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brown rice flour
Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
unsalted butter, cut into chunks
walnut or pecan pieces
This is awesome. FYI: Ghirardelli is sold at Target at a good price! I used Almond meal (from Trader Joe's) & raw sugar and lower glycemic palm sugar and batter was a bit gritty looking, but came out fine. I used the brown rice flour as recipe called for, and was so good (I sometime use other gluten free flours, but this was just fine) and I sometimes cut sugar, don't do it here. I also used my metal kitchen aid mixer bowl to stack on top of a regular pan since I had no official double broiler. I have tried a couple recipes from Ghirardelli and it's ALWAYS wonderful!
These had good flavor, but they didn't have the texture I was after. I probably won't be making these again. They crumbled too easily for our taste.
Very good flavor, although the texture was off. I made them twice, and the first time I use almond meal. The brownies were mealy and developed a thick crust on top. The second time around, I did as another reviewer mentioned and used almond butter— it made a huge difference. The brownies were much smoother and didn't have the thick crust on top. Nobody could tell they were gluten free, and my GF friends were delighted. Four stars for the recipe as written, but if you use almond butter instead, this becomes a five star recipe.
Fabulous brownies! Not too sticky or sweet. They held their form. Cracked, shiny tops are also a good touch. I used semi sweet chocolate chips instead of bittersweet and Earth Butter instead of butter because my mum can't have milk fat (or gluten). I also recommend using light brown sugar instead of white sugar for brownies in general. Otherwise, I followed the directions to the word. The only issue I had with the recipe was that 25 minutes was not nearly long enough. I had to leave them in the oven for an extra 10 minutes.
Amazing and awesome crackle-top brownies! My almonds weren't very finely minced, though, which made the texture a bit grainy. Next time, I'll substitute in almond butter for the almond meal. And trust me, there -will- be a next time!
This is truly a fool proof recipe. I've made them countless times with variations and they always come out perfect. The original recipe calls for 3/4 cup of sugar which was too sweet for my tastes. I use about a half cup of organic sugar and even still they are a bit sweet but no one's complaining! I also found 6T of butter is a bit much and if you reduce it to 5T it is hardly noticeable. I use smart balance too. So feel free to fool around with this recipe, it is adaptable. No one will ever miss the wheat!
I have to say that I had to cook this in a convection microwave oven, so it took me more like 45 minutes vs the 20-25 that the recipe says it will and I added a cup of white chocolate chips instead of walnuts or pecans... but I LOVED these. They are super yummy and my husband couldn't even tell they were gluten free when he ate them. Super easy to make. I did use the whole almonds vs the almond flour. May try the almond flour next time.
Quite nice. On the fudgey side. Doesn't carry the gluten-free stigma because they are delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Flourless Chocolate Brownies
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 146
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