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Gluten-free Brownies Recipe

Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes.

Gluten-free Brownies Recipe

From Chatelaine

Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes.

Ingredients

  • 2 1/2 cups icing sugar
  • 2 100-g pkgs ground almonds, about 2 cups
  • 2/3 cup unsweetened cocoa powder, preferably Fry's
  • 1/8 tsp salt
  • 4 egg whites
  • 2 tsp vanilla

Instructions

  • PREHEAT oven to 350F. Line the bottom and sides of an 8 × 8-in. pan with parchment, letting it hang over the edges of pan.
  • WHISK sugar with almonds, cocoa and salt in a large bowl. Stir in egg whites and vanilla. Batter will be thick. Scrape into prepared pan. Smooth top.
  • BAKE in centre of oven until top of brownie is shiny and crispy and a cake tester inserted in centre comes out almost clean, 40 to 45 min. Run a knife around sides of pan. Use parchment to lift brownie out and let cool completely on a rack.

Tip: This brownie isn’t just rich, gooey and incredibly chocolatey, it’s also lower in fat than a traditional brownie and really high in fibre (a whopping 3 g per square!). To gild these gluten-free brownies, turn them into s’mores and bring one of summer’s favourite tastes into a cold winter’s day.

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Cake Magazine: Gluten-free Brownies Recipe
Gluten-free Brownies Recipe
Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes.
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