Name: Ghirardelli One-Bowl Flourless Brownies
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Blanched almond flour - 1 ⅓ cups; Brown rice flour - ⅔ cup; Ghirardelli® 60% Cacao Bittersweet Chocolate Chips - 2 cups; Unsalted butter, cut into chunks - 12 tablespoons; Salt - 1 teaspoon; Granulated sugar - 1 ½ cups; Vanilla extract - 2 teaspoons; Eggs - 4 large; Walnut or pecan pieces - 2 cups

Ingredients for - Ghirardelli One-Bowl Flourless Brownies

1. Blanched almond flour 1 ⅓ cups

2. Brown rice flour ⅔ cup

3. Ghirardelli® 60% Cacao Bittersweet Chocolate Chips 2 cups

4. Unsalted butter, cut into chunks 12 tablespoons

5. Salt 1 teaspoon

6. Granulated sugar 1 ½ cups

7. Vanilla extract 2 teaspoons

8. Eggs 4 large

9. Walnut or pecan pieces 2 cups

How to cook deliciously - Ghirardelli One-Bowl Flourless Brownies

1 . Stage

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 . Stage

Whisk together almond flour and rice flour; set aside.

3 . Stage

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 . Stage

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. Brownies on a plate.