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This recipe from Ghirardelli makes for some very fudgy, gluten-free brownies.
Gluten Free Brownie Hearts Recipe
1/2 cup almonds
1/3 cup brown rice flour
1 cup Ghirardelli Chocolate Chips
6 tablespoons unsalted butter, softened
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
Preheat oven to 325°. Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
If using whole almonds, add them to the food processor with the rice flour and pulse until finely ground. If using almond flour, mix it with the rice flour and set aside.
Pour the chocolate, butter and salt in the top of a large double boiler over simmering water, stirring frequently until the mixture is melted and smooth.
Remove the bowl. Cool for 5 minutes. Stir in sugar, vanilla, and eggs. Add in almond rice flour mixture and mix until combined.
Scrape batter into prepared pan and bake 20 to 25 minutes or until 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. Frost** as desired.
Freeze and cut into heart shapes with a knife, not a cookie cutter.
**To get the perfect ridges on the frosting, cut brownies into squares and freeze. Add frosting with a butter knife, spreading straight across the brownie. Overlap each just a bit, and freeze again before cutting.