I Made Ghirardelli’s One-Bowl Flourless Brownies and They’re Impossibly Simple and Decadent
Updated: Mar. 24, 2022
I'll show you how to make Ghirardelli's One-Bowl Flourless Brownies.
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I love anything that has the words “one-bowl” or “easy” in the title, so I knew this recipe would be right up my alley. With maximum flavor and minimal cleanup, these flourless brownies are sure to wow any of your guests, gluten-free or not.
How to Make Ghirardelli’s One-Bowl Flourless Brownies
Ingredients
- 2/3 cup Almond flour
- 1/3 cup Brown rice flour
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoons butter, unsalted, cut into chunks
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs, large
Tools You’ll Need
Directions
Step 1: Prep pan and dry ingredients
Preheat the oven to 325°F with a rack in the lower third of the oven. Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper. Whisk together almond flour and rice flour; set aside.
Step 2: Make the batter
Place the 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. This is where you can add in your nuts of choice. I however, didn’t add nuts because I am an adult and I can do what I want.
Step 3: Bake it til you make it
Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the flourless brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack.
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.
Here’s What I Thought
These were delicious! They have a rich and luscious chocolate-y flavor, and they almost melt in your mouth. The texture is moist and fudgy, without being dense. The almond flour has a slightly gritty texture, but it melts in the mouth pretty quickly and you don’t notice it much. I would definitely make these for a gluten free dessert option—you wouldn’t even know they don’t have white flour in them!
