Gluten-Free Brownies
Source: Armando Rafael, New York Times
Serves:
Ingredients
- 1/4 c/50 g olive oil, plus more for greasing
- 2/3 c/115 g semisweet chocolate chips or chopped dark chocolate (preferably 68 to 72 percent)
- 1 c sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 0.5 tsp fine salt
- 3/4 c + 1 tbs fine almond flour
- 1/3 c/60 g unsweetened cocoa powder
- 1/2 c/55 g chopped walnuts or pecans (optional)
- flaky salt (such as Malcon), for sprinkling (optional)
Steps
Preheat oven to 350F. Lightly brush an 8-inch square metal baking
pan with oil and line the bottom and two opposite sides with a sling
of parchment for easy removal. Brush the parchment with more oil. Place chocolate in a large heatproof bowl (or double boiler). Heat
just until completely melted. Whisk sugar and olive oil into melted chocolate until evenly combind.
(It will be grainy at this point.) Then whisk in the eggs, vanilla,
salt and 2 tbs of warm tap water until evenly combined. Add the
almond flour and cocoa powder, and ix with a flexible spatula until
well combined. Add nuts (optional). Scrape batter into prepared pan and spread even. If you wish, lightly
sprinkle flaky salt on top. Bake for 25-30 minutes, until glossy, barely
set in center, and starting to crack along the edges. Let the brownies
cool in the pan completely on a wire rack, about 1 hour. Once the brownies
have fully cooled, use the parchment sling to transfer to a cutting board
and cut into pieces. Keep in an airtight container for up to 4 days at
room temperature or up to a month in the freezer. (If frozen, thaw overnight
at room temperature.)
Notes
The key is to make sure your ingredients are no cooler than room
temperature, so your batter remains easy to mix and spread.
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