Gluten Free Dark Choc Brownie Recipe

I know that brownies are a rare treat to Diabetics, but do try this Gluten Free Brownie Recipe. This recipe is great for freezing so you can pull a brownie out of the freezer for a special treat…put on the tea kettle and enjoy!

6 ounces dark chocolate
1/2 cup butter
2 lg. eggs
1 cup packed brown sugar
1/2 rounded cup almonds, extra fine chop
1/4 cup brown rice flour
1/2 tsp fine sea salt
1/4 tsp baking soda
2 tsp vanilla extract (or 1 tsp vanilla plus 2 tsp peppermint ext. for mint brownies)

Optional Toppers:
1/2 cup chopped pecans or walnuts
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with foil and lightly spray the bottom.

Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside. Do not over heat, the chocolate will continue to melt when stirred.

In a mixing bowl, beat the eggs on med-high till frothy. Add the brown sugar and beat mixture until smooth.

Slowly add the melted chocolate mixture into the egg-sugar mixture a little at a time – mix it slowly- then beat well for a good minute. brownie mix will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

*If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is thinner than most brownie batters however it will be just fine.

Layer the optional nuts or semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in preheated 350 degree F oven for 33 to 35 minutes, Don’t overcook.

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. Makes 9-12 servings.

These brownies freeze very well.

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