Gluten-Free Dark Chocolate Brownies


SourceRecipe from:
Prep time6 hours
Cooking time30 minutes
Total time6 hours, 30 minutes


Theres no reason to forgo dessert just because you are gluten-free. Instead, experiment with gluten-free flours.


5 ounces
chocolate, Belgian dark
1 cup
brown sugar
1/2 cup
1/4 cup
flour, brown rice
1/2 teaspoon
salt (fine, sea salt)
1/4 teaspoon
baking soda
2 teaspoons
vanilla extract, bourbon
1/2 cup
pecans (or walnuts, chopped)
1/2 cup
chocolate chips, semisweet (for the top)


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.