Remember Adam, my friend that suffers from Celiac Disease? I marked this recipe to try out for him right after I tested the Gluten-Free Chocolate Chip Cookies… and I’m just now getting around to it. So sorry, Adam!
Let’s just say that I should have made these AGES ago. As in, you can add another ‘W’ to the Gluten-Free column. They’re so super-close to the BAKED brownie, it’s not even funny. Seriously… just look at that fudgy center! I served these to a few friends that were over this past weekend to grill out & play a little Wii and they loved them.
Simple ingredients and very few dishes to clean… easy, right??
Preheat the oven to 325 degrees F with a rack in the lower third of the oven. Spray an 8x8-inch metal baking pan with Bakers Joy or line across the bottom and up two opposite sides with parchment paper. Whisk together the almond flour and rice flour and set aside.
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, then 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 pecans if using.
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. Completely cool the pan on a rack and when ready, 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 nine squares and serve.