You might be wondering why I am giving you a gluten free recipe this week after all this time, well, it’s because I am gluten intolerant. I did not know what had been causing me to have painful stomach aches all of my life until about nine years ago, when a process of elimination diet showed that gluten was the culprit. I have since found out that this is something that runs on my dad’s side of the family, too bad I didn’t know that when I was a little kid!

I have been developing gluten free recipes for the past two years and thought you might like this one. These brownies are really delicious with a classic crackly brownie top and a moist center. Please try them; even if no one in your family has an issue with gluten I promise you won’t miss the wheat flour.

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Pre-heat oven to 350 degrees

Cook time 20 minutes

Prep-time is approximately 20 minutes

You will need-

8”x 8” metal baking pan

1 large mixing bowl

1 medium mixing bowl

1 small heavy-bottomed sauce pan or a double boiler

Medium wire whisk or fork

Rubber spatula

*Use gluten free ingredients if you are gluten sensitive

*I use Blue Diamond almond meal and run it through my coffee bean grinder for a finer texture

*I use ENER G or Authentic Foods superfine rice flour from Whole Foods or Lassens Health Food Store

*Butter bottom only of pan so the batter can climb up the sides of the pan, thus preventing flat brownies

6oz. good quality dark chocolate coarsely chopped
½ cup butter
2 large eggs
1 cup firmly packed dark brown sugar
1 tablespoon vanilla extract
¾ cup finely ground gluten free almond meal
¼ cup superfine gluten free white rice flour
¼ teaspoon baking soda
Butter the bottom only of the 8×8 baking pan and set aside. In the small heavy-bottomed sauce pan melt butter and chocolate on low heat or use the double boiler to melt chocolate and butter. When butter and chocolate are mostly melted remove the pan from heat and whisk until smooth, set aside.

In the large mixing bowl combine almond meal, rice flour and baking soda and whisk until well incorporated, set aside.

In the medium mixing bowl whisk together the sugar, eggs and vanilla until well combined.
Whisk a small amount of the melted chocolate into the sugar and egg mixture to lighten it. Gradually add in the remainder of the melted chocolate mixture and combine well with the whisk.
Pour the chocolate and egg mixture into the almond meal flour mixture and combine well with the spatula.

Pour brownie mixture into the buttered pan, smooth top with the spatula so batter is even and place in the pre-heated oven.

Bake for 20 minutes or until cake tester comes out clean when inserted into the middle of the brownies. Let brownies cool completely before cutting.