Ghiradelli Fudgy Gluten-Free Brownies

I was dreading my first birthday as a diagnosed celiac.  I had no fancy dinner to look forward to, no cake to look forward to, and was, for the most part, just feeling sorry for myself.  I woke up that Saturday morning and did my usual thing–ran a bunch of errands and went to work for a bit.  On my arrival home, I did not expect what I saw in the kitchen.  My husband was hunched over the food processor with a huge mess surrounding him, making homemade, gluten-free, Ghiradelli dark chocolate brownies–for me.  I’ll admit, I was not expecting this from a gluten-free brownie, but they were THE BEST brownies I have ever eaten.

We still make these brownies whenever we need a treat for ourselves or friends.  You would never guess that these are gluten-free.  They are gooey, rich, and amazing!

Ghiradelli Fudgy Gluten-Free Brownies (original source)

*We follow the recipe exactly and have found that in both our current oven and our previous oven, the brownies take closer to 40 minutes to bake (in a 8-inch round cake pan).

Ingredients:
1/2 cup whole almonds
1/3 cup brown rice flour
1 cup Ghiradelli 60% Cacao Bittersweet chocolate chips
6 Tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup toasted walnut pieces

Directions:
1. Process raw almonds until they become a fine powder.  Add brown rice flour and pulse to mix.
2. In a medium/large pot (use a bigger pot than you think you need, because you will be adding everything else and mixing in this pot), add chocolate chips, butter, and salt over low heat and stir until melted.
3. Once chocolate is melted, remove from heat and let sit for 5 minutes.
4. Add sugar and vanilla and stir.
5. Add 1 egg at a time while stirring.
6. Add almond/rice flour blend and briskly stir (about 40 strokes).

The baker (a.k.a. my husband) at work.

7. Add in toasted walnuts and stir to mix evenly into batter.
8. Pour into a buttered pan (will fit perfectly in a 8-inch round cake pan).
9. Bake uncovered at 325°F for about 35-45 minutes (until knife or toothpick comes out clean).

Perfect!

10. Immediately freeze the leftovers or you will consume the entire pan.

 

This is exactly what I needed after a busy weekend!  Served with vanilla ice cream for maximum satisfaction!

Just what the doctor ordered! (No, not really–that is a lie.)

Happy eating!

-c

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3 Comments

  1. trialsinfood said,

    May 14, 2012 at 7:52 PM

    What a wonderful husband you have! These brownies look great!

    • critchie103 said,

      May 14, 2012 at 8:18 PM

      He is pretty awesome! We already ate all the brownies (oops!) so we don’t have to worry about them taunting us anymore!

  2. Walt Ritchie said,

    May 14, 2012 at 8:22 PM

    You got a good guy Caroline.


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