Ghirardelli One-Bowl Flourless Brownies

Recipe View Preheat the oven to 325°F (160°C), positioning a rack in the lower third. Line an 8-inch metal baking pan with parchment paper, ensuring it covers the bottom and extends up two opposite sides. (5 minutes)

Recipe View In a medium bowl, whisk together the almond flour and brown rice flour until well combined. Set aside. (2 minutes)

Recipe View Combine the chocolate chips, butter, and salt in the top of a double boiler set over barely simmering water. Stir frequently until the chocolate is completely melted and the mixture is smooth and glossy. Remove from heat and let cool slightly. (10 minutes)

Recipe View Stir in the sugar and vanilla extract until fully incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. (5 minutes)

Recipe View Gradually add the almond flour and rice flour mixture to the chocolate mixture, stirring until just moistened. Be careful not to overmix. Stir in the walnuts or pecans, if using. (3 minutes)

Recipe View Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the brownies are slightly puffed and a toothpick inserted into the center comes out moist but clean. (25 minutes)

Recipe View Cool the pan on a wire rack for at least 30 minutes before cutting. Run a knife along the unlined sides of the pan to loosen the brownies. Lift the parchment paper to remove them from the pan. Cut into squares and serve. (30 minutes)