These gluten free brownies are the most fudgy and yummy delicious dessert that I had ever tried so far! It is very moist, gooey and chocolatey too. It’s incredibly easy to make with ground almond instead of flour. The recipe is dairy free too with oil based and not butter. It takes about 30 minutes of baking, then placed in the refrigerator to chill after cooling for easy cutting. The recipe was adapted from the Chinese newspaper cutting, shared by a Spanish Chef recently. I followed the recipe to ‘T’ but reduced the sugar for less sweetness. You’ll definitely can’t help grabbing for more after the first slice!
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Gluten Free Brownies
Ingredients
- 250 g dark chocolate - used Callebaut 55%
- 100 g vegetable oil - used corn oil
- 5 eggs - 65g each with shell
- 200 g light brown sugar - already reduced from 300g
- 1/2 tsp vanilla extract
- 200 g ground almond
- 60 g cocoa powder (sifted) - (Valrhona or Hershey's)
- 1/2 tsp salt - sea salt
Instructions
- Preheat oven to 150 deg C. Line a 8 inch square pan with parchment paper and set aside.
- Melt chocolate under double boiler (keep at low heat and do not boil) to smooth. Pour in oil and stir well till combined. Leave mixture to cool.
- Place eggs, sugar and vanilla extract into the mixing bowl and beat at speed 2 for 8 minutes. Pour in chocolate mixture and stir well again.
- Add salt, ground almond (stir well with a hand whisk before pouring) and cocoa powder into step 2 and stir well at low speed.
- Pour chocolate mixture into prepared pan. Bake in preheated oven for about 25-30 minutes or test it with a skewer inserted and comes out with few moist crumbs.
- Place pan on cooling rack, then chill the brownies in pan in the refrigerator for at least an hour for easy cutting and dust with some icing sugar if desired.
Notes
- Please keep in mind that all oven temperatures and baking time varies
- Brownies can be kept in the refrigerator for 5 days
- 预热烤箱摄氏150度，将一个8寸正方形烤盘铺上油纸，备用。
- 隔热水融化巧克力（用小火不要煮滚），离火才拌入食油，充分搅拌均匀。冷却备用。
- 将鸡蛋，黄糖和香精放入搅拌机，以2号速度很合8分钟。把融化巧克力混合物倒入搅匀（地速度）。
- 然后加入盐，杏仁粉（先用打蛋器搅撒杏仁粉）和可可粉，地速度搅拌均匀即可。
- 倒入烤盘里，铺平。送入预热烤箱烘约25-30分钟。用竹签插入布朗尼中，取出竹签上只有微小细屑，没有粘黏面糊，就可以了。
- 待凉后放入冰箱1个小时才切片享用。喜欢的话可撒上适量糖粉在布朗尼上。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 布朗尼可收进冰箱冷藏5天