We are always needing a new something special at the bakery that is gluten-free. I've shared the Coconut Macaroons, the Super Easy Peanut Butter Cookies and the Chocolate Cherry Almond Cookies, but today, I think it's high time I shared the Gluten-Free Brownie. It's amazing!!! Technically it's a souffle, but the original recipe says you can let it cool and it becomes fudge-like.
This is so yummy and barely lasts a day at the bakery. You have to try it!
Chocolate-Almond Brownie (adapted from Epicurious)
2 cups blanched, sliced almonds, toasted and cooled
2 Tablespoons sugar, plus 1/3 cup
2 Tablespoons vegetable oil
3/4 cup butter
1/2 cup heavy whipping cream
2 cups semi-sweet chocolate chips (about 1 package)
6 eggs, separated, at room temperature
Preheat oven to 350 degrees F. Prepare 10" springform pan by lining it with tin foil up the sides and the bottom. Spray with non-stick cooking spray; set aside.
In a food processor, combine 1 cup almonds and 2 tablespoons sugar, process until nuts are finely ground. Pour into a large bowl. Combine remaining 1 cup almonds with vegetable oil in food processor and grind until thick and pasty (like peanut butter...almond butter), scraping frequently, about 3 minutes. Add to the ground almonds and sugar in the bowl.
In a saucepan, melt butter, heavy whipping cream over medium heat until butter has melted and begins to bubble at the edges of the pot. Remove from heat and add chocolate, whisk until smooth. Pour over the ground almonds and pasty almonds in the bowl. Mix well, cool slightly.
Meanwhile, using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form. Whisk egg yolks in a separate bowl until frothy about 5 minutes. Add egg yolks to chocolate mixture (temper them by adding a little of the chocolate to the egg yolks first, then combine everything together). Now fold in the egg whites in thirds. Be careful to not deflate the egg whites, fold carefully.
Pour batter into prepared pan. Bake for about 35-40 minutes until the top looks dry and and a toothpick inserted comes out with batter attached. Place on cooling rack until completely cooled about 2 hours. The cake will fall and the top will crack. It becomes a fudgy brownie texture. It's beautiful!
To serve, carefully remove the springform side and set aside. Cut away all the tin foil leaving about a 2" border. Fold it under the bottom of the pan and sprinkle with powdered sugar.
It's so good!!!
This post has also been linked to:
- Mouthwatering Monday at Southern Fairytale
- Meatless Mondays at My Sweet and Savory
- Midnight Maniac Meatless Mondays
- Hearth and Soul at Frugality and Crunchiness with Christy
- Tempt My Tummy Tuesday at Blessed with Grace
At the Well this week
- Delicious Dish at It's a Blog Party
- Tasty Tuesday at 33 Shades of Green
- Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
- $5 Dollar Dinner Challenge
- Tasty Tuesday at Beauty and Bedlam
- What's Cooking Wednesday at The King's Court 4
- Gluten Free Wednesday at The Gluten Free Homemaker
- Grocery Cart Challenge Recipe Swap
- Tasty Traditions at Coupon Cookin
- Recipe Swap Thursday at Prairie Story
- Sweet Tooth Friday at Alli N Son
- Foodie Friday at Designs by Gollum