Ghirardelli Fudgy Gluten-Free Brownies

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Ghirardelli Fudgy Gluten- Brownies
"You won't miss the gluten in these fudgy, gooey, nutty brownies."
  1. 1/2 cup whole almonds*
  2. 1/3 cup brown flour
  3. 1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
  4. 6 tablespoons unsalted butter, cut into chunks
  5. 1/2 teaspoon salt
  6. 3/4 cup sugar
  7. 1 teaspoon vanilla extract
  8. 2 eggs
  9. 1 cup walnut or pecan pieces (optional)
  1. Preheat the oven 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and two opposite sides with parchment paper.
  2. If using whole almonds, add them a food process with the flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
  3. 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 flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
  4. Scrape the batter into the prepared pan and spread it evenly. 20 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. Cut into squares.
  1. *Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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