Ghirardelli One-Bowl Flourless Brownies

Ingredients

• 1.33 cups blanched almond flour
• 0.67 cups brown rice flour
• 2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
• 12 tablespoons unsalted butter , cut into chunks
• 1 teaspoon salt
• 1.5 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 cups walnut or pecan pieces

Instructions

1. 1

   Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.

2. 2

   Whisk together almond flour and rice flour; set aside.

3. 3

   Place 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.

4. 4

   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, at least 30 minutes. 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.