Ghirardelli Fudgy Gluten-Free Brownies

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Ghirardelli Fudgy Gluten- Brownies
"You won't miss gluten in these fudgy, gooey, nutty brownies."
  1. 1/2 cup whole almonds*
  2. 1/3 cup brown rice 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 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.
  2. If using whole almonds, add them to a food process with rice flour and pulse until the are finely ground. If using almond flour, mix it with rice flour. Set aside.
  3. Place 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 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 if using.
  4. 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. 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 Days
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