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Dark Chocolate Almond Brownies

Although I don’t follow any special diet, apart from trying to make healthy choices, I’m fining the an increasing number of friends and family are changing their eating habits. Recently, a very good friend started eating gluten-free. I know it’s been a bit of a challenge for their family, but it’s also been an adjustment for me as I’ve brought dishes to their house or invited them over for a meal. For me, it’s a change in the way I bake and also an education process. So many foods are naturally gluten-free, but it’s taken a little bit of reading for me to feel comfortable picking out meals without double-checking the ingredients. Baking has been more of a challenge, since you can’t really swap in and out ingredients as easily. It’s too much of an exact science. Luckily, I’ve been following Jenn Cuisine for a long time, and knew she’s help me out with a good recipe.

These brownies were a decadant, gluten-free treat. While a slightly different texture than most brownies, these were super moist and rich. The almond flavor was subtle but enjoyable.

Dark Chocolate Almond Brownies

Adapted from Gluten Free Goddess via Jenn Cuisine

Makes an 9×9 pan

Ingredients:

  • 150 g. dark chocolate, roughly chopped
  • 8 Tbs. (1 stick) unsalted butter
  • 2 eggs
  • 1 c. light brown sugar
  • 1 tsp. vanilla paste (or, seeds scraped from 1/2 a vanilla bean)
  • 3/4 c. almond meal
  • 1/4 c.  cocoa powder
  • 1/1 tsp. salt
  • 1/2 tsp. baking powder
  • confectioners’ sugar, for dusting (optional)

Preheat oven to 350F. Line a 9×9 inch baking pan or pyrex dish with parchment paper and set aside.

In a double broiler, melt chocolate, butter and vanilla, stirring until smooth.

Meanwhile, in a large bowl, whisk eggs until foamy. Continue whisking and gradually add sugar, until sugar is incorporated.

When chocolate and butter are melted, slowly add to eggs-sugar mixture, continuously whisking. Sprinkle in almond meal, cocoa powder, salt and baking powder. Stir with a whisk until ingredients are thoroughly incorporated.

Pour mixture into prepared pan and bake 30-40 minutes, until a toothpick or knife inserted into the center comes out clean.

Serve warm or at room temperature (the longer it sits, the cleaner the edges are when you cut). Dust with confectioner’s sugar, if desired.

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