Almond Flour Brownies (Gluten-Free)

I’ve been having some unusually good brownie karma lately.  After making an especially delicious batch of candied bacon brownies, I was emboldened to bake a batch of gluten-free brownies using almond flour.  In a word, these brownies are perfect.  They have a crispy, shiny top crust and an uber fudgey center.  The almond flour adds a “je ne sais quoi” overall richness to the chocolately flavor while keeping everything moist and tender.  If you don’t have almond flour in your pantry, it’s worth buying just to make this recipe.

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Almond Flour Brownies

Makes 16 brownies
(from King Arthur Flour)

Ingredients

5 tablespoons (2 1/2 ounces) butter, melted
1 3/4 cups (12 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups (2 1/4 ounces) cocoa powder, Dutch-process or natural
3 large eggs
1 1/2 cups (5 1/8 ounces) almond flour
1 teaspoon baking powder

Directions

  1. Preheat the oven to 350°F.
  2. Grease or line with parchment an 8″ square pan that’s at least 2″ deep.
  3. In a large bowl, stir together the melted butter, sugar, salt, vanilla, and eggs.
  4. In a medium size bowl, stir together the almond flour, cocoa, and baking powder.
  5. Stir the dry ingredients into the wet ingredients until well mixed.
  6. Pour the batter into the prepared pan, spreading it to the edges.
  7. Bake the brownies for 30 to 35 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few damp crumbs.  Do not overbake, or the brownies will be dry.
  8. Remove the brownies from the oven, and cool for about 15 minutes before cutting.

Note: Store the brownies in an airtight container at room temperature for several days or freeze for longer storage.

Candied Bacon Brownies

THIS is how you make brownies epic-ly delicious – swirl candied bacon throughout the brownie batter and sprinkle even more candied bacon on top.  The result is a fudgey, chewy, rich brownie with a smoky, salty kick.  Never have pork and chocolate tasted so good together.

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Candied Bacon Brownies

Makes one 9×13″ pan of brownies
(from King Arthur Flour)

Ingredients

Candied Bacon

12 ounces thick cut, uncooked bacon
light brown sugar, to coat

Brownies

1 cup Dutch-process cocoa
2 1/4 cups granulated sugar
3/4 cup confectioners’ sugar
1 1/4 teaspoon salt
1 1/2 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder, optional; for enhanced chocolate flavor
4 large eggs
3/4 cup vegetable oil
4 tablespoons water

Directions

  1. Preheat the oven to 350°F.
  2. Line a 9×13″ pan with aluminum foil and grease lightly, or line with parchment paper (I prefer to line with parchment paper because it’s less mess to clean up, and it’s easy to lift the brownies out of the pan).

Candied Bacon

  1. Spread the bacon in a single layer on a wire racked placed over a large, rimmed baking sheet.
  2. Coat the strips of bacon with a heavy sprinkling of brown sugar.
  3. Bake the bacon until it’s crisp but not totally browned (about 20 to 25 minutes).
  4. Remove the candied bacon from the oven, and place it on a plate or parchment to cool. Do not cool the bacon on paper towels as it will stick. When the bacon is cool, crumble or chop it coarsely.

Brownies

  1. In a large bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
  2. Add the eggs, oil, and water, mixing just until smooth.
  3. Stir half of the chopped candied bacon into the brownie batter.
  4. Spoon the brownie batter into the prepared pan, smoothing the top.
  5. Sprinkle the remaining candied bacon on top of the brownie batter.
  6. Bake the brownies for about 35 minutes or until a toothpick inserted into the center comes out mostly clean, with a few wet crumbs clinging to it.

Note: Brownies should be stored in an airtight container in the refrigerator for no more than 4-5 days.