Flourless Chocolate Brownies

Ingredients

• Servings: 16
• 1/2 cup whole almonds*
• 1/3 cup brown rice flour
• 1 cup ghirardelli® 60% cacao bittersweet chocolate chips
• 6 tablespoons unsalted butter, cut into chunks
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup walnut or pecan pieces (optional)

Recipe

• preheat the oven to 325 degrees with a rack in the lower third of the oven. line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
• if using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. if using almond flour, mix it with the rice flour. set aside.
• place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. stir frequently until the chocolate is melted and the mixture is smooth. remove the bowl and let cool for 5 minutes. stir in the sugar and vanilla. stir in the eggs one at a time. add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. stir in the walnuts or pecans if using.
• scrape the batter into the prepared pan and spread it evenly. bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. cool the pan on a rack. run a knife along the unlined sides of the pan to detach the brownies. lift the edges of the parchment paper to remove the brownies. cut into squares.