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Ingredients
Recipe yields 16 servings
Soft, fudgy and gluten-free brownies bring the decadent flavor you crave to the table. You will love every bite of this rich and heart-healthy chocolate dessert.
Recipe yields 16 servings
Preheat the oven to 350°. Line an 8 x 8-inch baking pan with foil and lightly coat with nonstick cooking spray.
In the microwave, melt butter and dark chocolate chips in a large, microwave-safe measuring cup, in 20-second intervals, until melted. Stir until smooth. Set aside.
In a mixing bowl, whisk eggs until frothy. Add brown sugar and whisk for 1 minute, or until the mixture is smooth. Gradually add the melted chocolate mixture into the egg-sugar mixture, and mix well for 1 minute, or until the chocolate is smooth and glossy.
In a bowl, combine rice flour, almond meal, salt and baking soda; whisk together. Add to the chocolate mixture and mix well for 1 minute. Add vanilla and mix for 30 seconds. Pour the batter into the prepared baking pan. Tap the pan on the counter to even out the batter.
If desired, layer nuts and/or semisweet chocolate chips over the top of the batter and press them in slightly. Bake for 33 to 35 minutes, or until the brownies are set. Do not overbake. Cool on a wire rack; remove the brownies from the pan by gripping the foil edges. Chill before