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Categories:
bittersweet chocolate cocoa powder canola oil unsalted butter eggs light brown sugar vanilla almond flour brown rice flour salt baking soda
Viewed: 65 - Published at: 7 years agoIngredients
- 4 ounces bittersweet chocolate, roughly chopped (I use 60% cocoa Ghiradeli)
- 3 tablespoons cocoa powder (Hershey's, or any non-Dutch processed)
- 1 tablespoon canola oil (or vegetable)
- 12 cup unsalted butter
- 2 eggs
- 34 cup light brown sugar, packed
- 2 teaspoons vanilla, gluten free
- 12 cup almond flour (I used a coffee bean grinder to grind fresh almonds)
- 14 cup brown rice flour
- 12 teaspoon fine sea salt
- 14 teaspoon baking soda
Method
- Preheat oven to 350EsF and grease a 8'' X 8'' pan.
- Melt the butter in the microwave.
- Add in the chopped chocolate and stir until it's melted.
- Add the cocoa powder and oil and mix to combine.
- Add the cocoa powder and oil and mix to combine.
- Beat the eggs in a mixer with a paddle until they are a bit frothy.
- Add the sugar and the vanilla and beat until smooth.
- Add the butter/chocolate mixture and beat until smooth.
- Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl.
- Add to the mixer.
- Scrape down the bowl, then mix until combined.
- Pour into the pan and smooth so it is even distributed throughout the pan.
- Bake for 10 minutes, then turn.
- Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist -- overcooked, dry brownies are the opposite of what you want.
- You want soft, moist brownies).
- Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon -and I know this from persoanl experience- they will fall apart).
- Cut, serve, and enjoy!
