One-Bowl Gluten-Free Brownies

by Jessica on March 31, 2011

One-Bowl Gluten-Free Brownies | http://mybakingheart.com

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??

One-Bowl Gluten-Free Brownies

Yield: 9 brownies

Ingredients

  • 2/3 c almond flour
  • 1/3 c brown rice flour
  • 1 c bittersweet chocolate chips
  • 6 tbsp unsalted butter, cut into chunks
  • 1/2 tsp salt
  • 1/4 c + 2 tbsp Splenda for Baking
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1 c walnuts or pecans, chopped (optional)

Instructions

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.

Adapted from: Ghirardelli

Notes

PointsPlus™ Value: 8

http://mybakingheart.com/2011/03/31/one-bowl-gluten-free-brownies/

One-Bowl Gluten-Free Brownies | http://mybakingheart.com

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{ 3 comments… read them below or add one }

1 Elaine March 31, 2011 at 10:20 am

I just love one bowl recipes and the gluten free recipes that I have tried lately have been so good, so I can’t wait to try these, Jessica. They look incredibly moist!

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2 Eliana March 31, 2011 at 6:40 pm

Hmmm – they look picture perfect Jessica.

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3 yummychunklet April 1, 2011 at 12:57 am

These look delicious! All I need is the brown rice flour to make these!

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