I’ve been really good about eating clean lately. I barely touched the left over dark chocolate cake.
But, I’ve been craving something fudgy. A little sweet something at the end of the day.
I decided to go with some gluten free brownies. I’m pretty low on most of my gluten free flours. I have plenty of almond meal/flour, though.
Now, there are different kinds of almond flours out there, they’re not all created equal. Almond meal is not that easy to bake with and it might not make for the fluffiest cakes. Here’s an excellent post on how to bake with almond flours at All Day I Dream About Food.
For this brownie recipe, though, the almond meal works just fine. And, while you do see tiny bits of almond meal, the taste is one hundred percent chocolate!
There’s a lot of chocolate in here! Melted chocolate, cocoa powder and chocolate chips too. It does make for a pretty wet batter…so don’t fret if you think the brownies are not baking. Baking on a lower temp for a longer time will ensure they bake perfectly.
However, since every oven is different, it’s best if you rely on inserting a toothpick to make sure they’re done. If it comes out clean, you’re good to go 🙂 Just don’t go crazy with testing…my brownies have been known to come out with polka dots.
My kids are loving these brownies and could care less that they’re gluten free. Do you have any almond meal recipes to share? I’d love to hear about them.
- ⅔ cup slightly packed almond meal (100g)
- 2 tablespoons cornstarch (16g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk chocolate chips (175g)
- ½ cup coconut oil, melted (105g)
- ½ cup unsweetened cocoa powder* (50g)
- 4 ounces semi-sweet chocolate, melted (113g)
- ½ cup granulated sugar (115g)
- ½ cup brown sugar (100g)
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat oven to 325°F.
- Grease and flour an 8 inch square baking pan.
- Measure the almond meal, pressing down slightly.
- Measure the cornstarch, baking powder and salt and add to the almond meal.
- Use a fork to mix the dry ingredients. Set aside.
- Measure the chocolate chips and mix with a spoon of cornstarch.*
- Melt the coconut oil in the microwave for 10-15 seconds.
- Melt the chocolate in the microwave at 15 second intervals, stirring in between.
- In a medium bowl, combine the coconut oil, cocoa powder and melted chocolate and mix well.
- Add the sugars, eggs and vanilla extract to the chocolate and stir well.
- Gently fold the dry ingredients into the chocolate mixture until just combined.
- Stir in the chocolate chips.
- Spread the batter into the baking pan and place in the center rack of your oven.
- Bake for 50 minutes or until a tooth pick inserted in the center comes out clean.
*cornstarch added to the chocolate chips prevents them from sinking while baking.
*Recipe adapted from Bob's Red Mill
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