Gluten Free Cherry Chip Brownies
Gluten FreePreparation Time: 10 min
Cooking Time: 35 min
Serves 16 Brownies
INGREDIENTS
- 1 ½ C almond flour
- ½ C dark cocoa powder (dutch process)
- 1 tsp baking soda
- ½ tsp salt
- ½ C salted butter (1 Stick)
- 1 C dark chocolate chips (60-72%)
- 2 lg eggs, at room temperature
- 1 C granulated sugar
- 1 tsp vanilla extract
- 1 jar Reese Maraschino Cherries
- ½ C mini chocolate chips (optional)
DESCRIPTION
Satisfy your sweet tooth with this recipe! A delicious dessert that has rich, sweet, and indulgent flavors.
DIRECTIONS
- Preheat the oven to 350°F and line a 8” square pan with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.
- In a double boiler, (or small glass bowl over a sauce pan with a little water) add the butter and 1 C of dark chocolate chips. Heat over medium heat until the butter and chocolate are melted and smooth. Take off the heat and allow to cool slightly.
- In a separate large bowl, add the eggs, vanilla, and sugar. Whisk quickly for 2-3 minutes. The mixture should become thin and pale in color.
- While continuing to whisk the egg mixture, slowly pour in the slightly cooled melted chocolate. Whisk until fully combined.
- Fold in the dry ingredients, don’t over mix.
- Drain the cherries and pat them dry with a paper towel. Remove the stems and slice the cherries in half. Save a few back to place on top of the brownies, and add the rest to the brownie batter. Add the mini chocolate chips if using. Fold in until just combined.
- Spread the batter out into the prepared pan. Top with remaining cherries and extra chocolate chips if desired. Bake at 350°F for 35 minutes, or until a toothpick comes out mostly clean.
- Allow the brownies to cool for 30 minutes before slicing. Enjoy with a sprinkle of powdered sugar or a scoop of cherry ice cream!