Flourless Chocolate Brownies (Gluten Free)
If you're craving an indulgent treat, look no further than these Flourless Chocolate Brownies. The combination of rich dark chocolate and smooth peanut butter creates a fudgy, melt-in-your-mouth texture that’s complemented by the nutty flavour of almond meal. Suitable for people with gluten sensitivities or celiac disease.
Serves
10
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
- 100g butter
- 200g dark chocolate
- 1 cup brown sugar
- 2/3 cup almond meal
- 1/3 cup rice flour
- 1 tsp vanilla extract
- 1 tbsp peanut butter (for topping)
Directions
- Preheat the oven to 150°C fan-forced with a rack in the lower third of the oven.
- Grease and line a square baking pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
- Place chocolate and butter in a heatproof bowl. Microwave in 3 x 30 second bursts, mixing in between, until melted and smooth.
- Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
- Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
- Add almond meal and rice flour, and mix well until combined.
- Pour the batter into the prepared pan and smooth the surface.
- Add dollops of peanut butter on top of the brownie. Use a knife to create swirls in the batter and a marbled pattern.
- Bake for 30 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the centre comes out moist but clean.
- Cool brownies for at least 45 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares and enjoy.
Directions
- Preheat the oven to 150°C fan-forced with a rack in the lower third of the oven.
- Grease and line a square baking pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
- Place chocolate and butter in a heatproof bowl. Microwave in 3 x 30 second bursts, mixing in between, until melted and smooth.
- Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
- Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
- Add almond meal and rice flour, and mix well until combined.
- Pour the batter into the prepared pan and smooth the surface.
- Add dollops of peanut butter on top of the brownie. Use a knife to create swirls in the batter and a marbled pattern.
- Bake for 30 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the centre comes out moist but clean.
- Cool brownies for at least 45 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares and enjoy.
Helpful Tips
Storage
Keep the brownies in an airtight container in the fridge for up to 5 days.
Substitutions
Serving Suggestions
Watch How to Make It
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