With that said, I also feel you should reward yourself from time to time for hard work. Chocolate is my go to of all treats. I leave you with this Happy Friday brownie recipe treat (key word) that is delicious and gluten free (a redo from its wheat counterpart). In the near future I hope to post more recipe make-overs that are healthier and gluten free (I'll talk about this more later). I'm constantly trying to improve my culinary "health-in-mind" skills and have been testing out some yummy, affordable gluten free recipes both savory and sweet with my family, so stay tuned.
Fudgy Gluten-Free Brownies
Ingredients
·
1/2 cup almond meal
·
1/3 cup brown rice flour
·
2 Ghirardelli 60% Cacao Bittersweet
Chocolate Bars (broken into pieces)
·
6 tablespoons unsalted butter, cut
into chunks
·
1/2 teaspoon salt
·
3/4 cup sugar
·
1 teaspoon pure vanilla extract
·
2 eggs
·
1 cup walnut or pecan pieces
(optional)
Directions
1.
Preheat the oven to 325 degrees with
a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across
the bottom and up two opposite sides with parchment paper or foil.
2.
Mix almond meal with the rice flour.
Set aside.
3.
Place the chocolate, butter and salt
in the top of a large double boiler over barely simmering water. Stir
frequently until the chocolate is melted and the mixture is smooth. Remove the
bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the
eggs one at a time. Add the almond meal and rice flour mixture and stir until
moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans
if using.
Scrape the batter into the prepared pan and
spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly
puffed all over and a toothpick inserted into the center comes out moist but
clean. Cool the pan on a rack. Lift the edges of the parchment paper or foil to
remove the brownies. Cut into squares. Enjoy!!!
