Flourless Brownies (Gluten-Free)
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5.0
30 reviews
Excellent
Flourless Brownies (Gluten-Free)
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This recipe is an adaptation with conversion to gluten-free from Alice Medrich's 'Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate' book.
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Ingredients
- 10 Tbsp unsalted butter about 140 g
- 1¼ cups granulated white sugar about 250 g
- ¾ cup plus 2 tablespoons high quality unsweetened cocoa powder about 80 g
- ¼ tsp salt
- ½ tsp pure vanilla extract
- 2 eggs large, cold
- ½ cup almond flour about 65 g
- ⅔ cup walnut or pecan pieces about 65 g, optional
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Instructions
- Preheat the oven to 325F.
- Line a 9 x 9 inch baking pan with parchment paper or foil, leaving some paper hang outside the pan. This will help with removing the fudge once it’s baked.
- Melt the butter in a medium heatproof bowl set in a wide skillet of simmering water. Add the sugar, cocoa powder, and salt and heat for about 5-7 minutes, stirring occasionally, until the temperature of the mixture reaches 120-122F – the temperature at which if you insert your finger you would want to immediately pull it out. Remove the bowl from the skillet and set aside for about 5 minutes to cool down, until the mixture is no longer hot to touch.
- Using a wooden spoon, stir in the vanilla. Then add the eggs, one at a time, stirring vigorously after each one. Continue stirring until the mixture will look thick, shiny, and well blended. Add the almond flour and stir until it is well incorporated.
- Using the same wooden spoon, beat the mixture vigorously for 50 to 60 strokes. Stir in the nuts, if using.
- Transfer the mixture into the line baking pan and spread evenly.
- Bake on the lower rack for 20-25 minutes, until a toothpick inserted into the center comes out slightly moist with batter. Remove the brownie from the oven and let completely cool on a cooling rack.
- Remove the brownie from the pan by lifting up the ends of the parchment paper or foil. Transfer to a cutting board and cut into 16 pieces. Serve immediately.
Notes
- For a regular version, substitute almond flour for all-purpose flour in a 1:1 ratio.
- For a regular version, substitute almond flour for all-purpose flour in a 1:1 ratio.
Nutrition Information
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Calories
206kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
42mg
(14%)
Sodium
49mg
(2%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
270IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15brownies
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 49mg | 2% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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