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Gluten-free gingerbread brownies

67

  • Prep Time20 mins
  • Total Time20 mins
  • Makes24 Brownies
Gluten-free gingerbread brownies

Photo, Michael Alberstat

Chatelaine Triple Tested

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.

Find more of our favourite brownie recipes in this decadent collection.

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