Gluten-free gingerbread brownies

53

PREP TIME

20 min

Makes

24 Brownies

Gluten-free gingerbread brownies

Photo, Michael Alberstat


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
  • 2 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 71 mg.