Gluten-Free Gingerbread Brownies
78
- Prep Time20 min
- Total Time20 min
- Makes24 Brownies
Photo, Michael Alberstat
Drizzled with a molasses glaze, each gingery bite of these brownies (they’re also gluten-free!) is one to savour.
Ingredients
1/3 cup ground almonds
1/3 cup brown-rice flour
1 tsp baking powder
3/4 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
112 g gluten-free bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
2 eggs
1 egg yolk
1 cup brown sugar
1 tsp vanilla
1/4 cup gluten-free semi-sweet chocolate chips
FOR GLAZE:
1 tbsp fancy molasses
3 tbsp icing sugar
Instructions
PREHEAT oven to 325F. Line an 8 × 8-in. baking dish with overhanging parchment (about 1 in. on each side). Whisk almonds with flour, baking powder, spices and salt in a medium bowl.
COMBINE bittersweet chocolate and butter in a microwave-safe bowl. Microwave on medium, stirring halfway through, until almost melted, 2 to 3 min. Stir until smooth. Or melt in a saucepan set over medium.
WHISK eggs and yolk with brown sugar and vanilla in a large bowl. Slowly whisk in chocolate mixture until smooth. Whisk in flour mixture. Scrape into prepared dish. Smooth top. Scatter chocolate chips overtop.
BAKE in centre of oven until a cake tester inserted into centre of brownie comes out with a few crumbs clinging to it, 40 to 42 min. Transfer pan to a rack to cool completely.
WHISK molasses with icing sugar and 2 tsp hot water in a small bowl. Drizzle over brownie. Refrigerate until brownie is firm, about 1 hour. Cut into 24 squares. Keep brownies wrapped in foil and refrigerated up to 1 week.
Nutrition (per serving)
Calories 135, Protein 2g, Carbohydrates 16g, Fat 8g, Fibre 1g, Sodium 71mg.
