|Rich and decadent Gluten Free Almond Flour Brownies.|
These brownies were intended for my husband's boss who is supposedly going gluten-free. I say "supposedly" because even though I made these absolutely delicious gltuen-free brownies, he still ate several bites of the Oatmeal Cake I also made, which, as I reminded him, was not at all gluten-free. Of course, that oatmeal cake is something special. Perhaps I will try to make that with almond flour sometime...
This post is about brownies, though, and man, are these some GREAT brownies--so great, in fact, that I may just start making these brownies instead of my usual ones. They've got less butter, more protein, and they're super moist and delicious. You can't even tell that they're made with almond flour instead of wheat flour. Really.
The brownies taste of deep, rich chocolate. They are moist and chewy, even two days after baking, and if you know me at all, you know that for me to eat a baked product even one day after baking is pretty surprising.
I added nuts to these because I enjoy nutted brownies, but you can definitely leave them off. You can also leave off the frosting if it's not your thing. Just know, that if you're needing some gluten-free brownies, you've found the recipe.
Gluten Free Almond Flour Brownies
--Adapted from KingArthurFlour.com
- 1 3/4 cup granulated sugar
- 5 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 3 large eggs, room temperature
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 to 1 cup chopped pecans or walnuts (optional)
- 1 recipe Cocoa Frosting (recipe below)
Preheat oven to 350 degrees Fahrenheit and butter an 8" square brownie pan (I like to line mine with parchment first and then butter a little bit for flavor).
In a medium saucepan over medium low heat, melt butter and add sugar and salt. Stir until mixture is hot--sugar probably won't melt all the way, but KAF included this step to help melt the sugar in the brownies to produce a glossy top.
Place butter/sugar mixture in a large heat-proof bowl and allow to cool for about 5-10 minutes.
Add vanilla and cocoa powder to the sugar butter, and mix thoroughly.
Add eggs and mix until smooth and shiny.
Add almond flour and baking powder and stir to combine.
Spread batter evenly into the prepared pan, sprinkle nuts on top, if desired, and then bake at 350 degrees for 33-38 minutes or until a toothpick inserted in the center comes out with only a few crumbs hanging on. (Note, mine got really puffy, and then upon cooling, the center sank a bit. Not sure if this is to be expected. So the center pieces are fudgier than the edges.)
Remove from oven and allow to cool completely before attempting to frost.
Frost brownies when cool and cut into 16 or 25 pieces.
Makes 16-25 brownies
- 1/4 cup plus 1 1/2 tablespoons half and half
- 1/4 cup plus 2 tablespoons ground cocoa powder
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup butter, cut up
- 1/2 teaspoon vanilla extract
In 2-quart heavy saucepan, heat half and half with butter, stirring until blended. Add cocoa and sugar, mixing with wire whip until smooth. Heat on medium-low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160°F). Do not boil or overcook frosting. Cool 5 minutes, add vanilla. Place pan of frosting in a bowl of ice and water (or snow in the winter). Beat slowly with spoon until frosting holds shape. Frost cake. Refrigerate to set frosting. Makes frosting for and 8-inch layer cake.
|Almond Flour Brownies before frosting. I like to do nuts on only part of the batch. Some people like nuts, some don't.|