Updated: Feb 3
“A brownie a day keeps the frownies away.”
Yep brownies, and you know what else? They are gluten-free. But why, why make them gluten-free? Well because it doesn’t matter these brownies are gooey, filled with chocolate, and have fresh raspberries mixed in which makes them delicious.
But seriously, why start baking gluten-free? Well, my aunt and cousin are gluten intolerant, and whenever they see a recipe that they like they, most of the time, have to convert and change the recipe to be gluten-free in order to try it. This is not as easy as substituting one flour for another. No, creating a gluten-free bake that isn’t dry, crumbly, or stogy is very hard to accomplish. Non-gluten flours just do not have the same consistency as wheat flour does, thus making it difficult to find the right combination of flours to make the bake come outright.
So in honor of all of my aunt and cousin's struggles to find a good recipe that is gluten-free, here is the best brownie recipe that is gluten-free.
This recipe, for any brownie lover or gluten-free individuals, is easy because it uses one type of flour, almond flour. This flour is light and creates a well-flavored bake. Without the fuss of finding the right portions of each flour, these brownies are easy to whip up for those you love. The added bonus of fresh raspberries brings a brightness to the decadent chocolate flavor.
For anyone that is a fan of chocolate, I highly recommend trying this bake out. Even if you are a gluten-eating fool, this recipe will surely not disappoint. And for all the gluten intolerant people out there, I hear your pain. Please, enjoy this recipe and eat your chocolate lover heart out, keep baking!
9 oz Dark chocolate morsels
½ cup plus 1 Tablespoon unsalted butter, diced
1 teaspoon vanilla extract
1 ⅓ cup of sugar
4 large eggs, beaten
¾ cup cocoa powder
2 ¾ almond flour
1 ¼ cup fresh raspberries
⅓ cups sliced almonds
Preheat oven 400 degrees F grease 8 in pan and line with parchment paper
Set up a double boiler by boiling water with a bowl over a bowl on the top. Melt chocolate, butter, vanilla, and sugar for five minutes
Remove bowl from the pot of boiling water and add eggs, stir until fully incorporated.
Using a spoon gently fold in the cocoa powder and almond flour. Then carefully mix in the raspberries.
Pour brownie mixture into the prepared pan and bake for 30 minutes. A skewer put in the center should come out sticky but not wet.
Allow brownies to cool in the pan before cutting into squares, decorate with almond slices.