Gluten-Free Brownies

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4 stars
(6)
Photo: Kate Sears; Styling: Paul Grimes
Recipe from All You

For cookie swaps or family get togethers, bake these Gluten-Free Brownies for guests with gluten allergies.

Ingredients

  • 1/4 cup brown rice flour
  • 1/2 cup almond meal
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 5 ounces bittersweet chocolate, chopped
  • 8 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons unsweetened cocoa
  • 3 large eggs, at room temperature
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract

Preparation

Prep Time:
Bake: 15 Minutes

  1. 1. Preheat oven to 350°F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.
  2. 2. In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat; whisk in cocoa.
  3. 3. In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.
  4. 4. Fill each muffin cup 2/3 full. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
  5. Note: Nutritional analysis is per brownie.

March 2011

Nutritional Information

  • Calories: 203
  • Fat: 12g
  • Saturated fat: 6g
  • Protein: 3g
  • Carbohydrate: 21g
  • Fiber: 1g
  • Cholesterol: 55mg
  • Sodium: 112mg