|Source: Recipe from: http://glutenfreegoddess.blogspot.com/2010/06/banana-ice-cream-pops.html|
|Prep time: 6 hours||Cooking time: 30 minutes||Total time: 6 1/2 hours|
Theres no reason to forgo dessert just because you are gluten-free. Instead, experiment with gluten-free flours.
1. Preheat the oven to 350 degrees. Line an 8 x 8-inch square baking pan with foil and lightly oil the bottom.
2. Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
3. In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.
4. In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.
5. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.
6. Bake in the center of a preheated 350 degree oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.