Description
These Flourless Chocolate Brownies are a decadent, gluten-free treat made with rich dark chocolate, almond meal, and rice flour. Perfectly moist and fudgy, they offer an indulgent dessert option without any flour, ideal for gluten-sensitive diets or anyone seeking a rich chocolate delight.
Ingredients
Scale
Wet Ingredients
- 1 cup dark chocolate chips or melts (semi-sweet chocolate)
- 85 g / 6 tbsp unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 tsp vanilla extract
- 2 large eggs (55-60g / 2 oz each)
Dry Ingredients
- 3/4 cup brown sugar (can substitute white sugar)
- 1/4 tsp cooking/kosher salt
- 2/3 cup almond meal / ground almonds (or almond flour)
- 1/3 cup rice flour
Instructions
- Preheat Oven: Preheat your oven to 180°C / 325°F (160°C fan-forced) and position a rack in the lower third of the oven.
- Prepare Pan: Grease and line a 20cm / 8″ square baking pan with parchment paper, leaving an overhang to make removing the brownies easier after baking.
- Melt Chocolate and Butter: Place the dark chocolate chips, butter cubes, and salt into a heatproof bowl. Microwave on high in 3 bursts of 30 seconds each, stirring between bursts until completely melted and smooth. Alternatively, melt over simmering water on the stovetop.
- Cool Mixture: Stir the melted chocolate and butter together thoroughly and let it cool for 5 minutes to prevent cooking the eggs in the next step.
- Add Vanilla, Sugar, and Eggs: Mix in the vanilla extract and brown sugar. Crack the eggs directly into the bowl and stir until the batter is fully combined and smooth.
- Add Dry Ingredients: Fold in the almond meal and rice flour, mixing very well until the batter is uniform and free of lumps.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until the brownies puff slightly and a toothpick inserted in the center comes out moist but without raw batter.
- Cool and Cut: Allow the brownies to cool in the pan for at least 30 minutes. Using the parchment paper overhang, lift the brownies out onto a wire rack to cool completely before slicing into squares. For portion sizes, cut 3×3 for large squares or 4×4 for regular sized pieces.
Notes
- Note 1: Dark chocolate chips can be semi-sweet or bittersweet according to preference for richness.
- Note 2: Almond meal or almond flour is used to keep this recipe flourless and gluten-free.
- Note 3: Rice flour helps balance texture without gluten, making brownies fudgy but structured.
- Note 4: Cooling fully before cutting helps the brownies set for cleaner slices.
