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Gluten-Free Brownies

Photo: Kate Sears; Styling: Paul Grimes
Prep time 15 mins
Bake time 15 mins
Yield 16 brownies
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

Nutrition Information

  • calories 203
  • fat 12 g
  • satfat 6 g
  • protein 3 g
  • carbohydrate 21 g
  • fiber 1 g
  • cholesterol 55 mg
  • sodium 112 mg

How to Make It

  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. 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. 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. 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.