I made these brownies for a friend who is celiac so she could enjoy dessert at a party this weekend. They are very rich, fudgey, and dense - so if you are a serious chocolate-lover then you would definitely love these! For a gluten-free dessert they are incredible, and probably one of the best brownies I have had! The brownies would be delicious served with vanilla ice cream or whipped cream.
1 cup (8 oz. pkg.) semisweet Baker's chocolate
1 cup butter
2 tsp. vanilla extract
1 cup superfine sugar - If you don't have superfine sugar then make your own by pulsing granulated sugar in a food processor until the crystals are fine, but not powder
3 eggs, beaten
3/4 cup almond meal or ground almonds - If you don't have almond meal then grind whole almonds in a food processor until they are a very fine powder
1/4 tsp. salt
1/2 cups white chocolate chips, chopped walnuts, or chocolate chips - I used white chocolate
In a medium saucepan over low heat, melt the chocolate and butter, stirring occasionally. Watch it carefully as it melts so you don't burn the chocolate. Once it has melted, remove from heat and add the sugar and vanilla extract. Mix to combine and allow it to cool for about 15-20 minutes.
Preheat the oven to 325 degrees F. Line an 8x8" or 9x9" baking pan with parchment paper. Using a whisk, slowly beat the eggs into the chocolate mixture. Make sure you whisk constantly as you add the eggs so they don't cook if the chocolate mixture is still warm.
Add in the almond meal, salt, and white chocolate chips/nuts/chocolate chips. Mix well until combined. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until the brownie is set on top and still a little soft to touch in the middle. Allow the brownie to cool completely on a wire rack before removing from the pan and cutting into squares. I like to refrigerate or even freeze the brownies in the pan before cutting to make them easier to cut. Store the brownies in an airtight container in the fridge.