Gluten-Free Almond Brownies

Instructions

Note 1: If using chocolate with 60% cocoa solids or more, add 1 cup of sugar (200g) instead of 2/3 (otherwise, the brownie won't be sweet enough).

Note 2: You can use 1/2 cup (60g) of all-purpose flour instead of almond flour.

1. Line an 8x8 inch (20x20cm) square baking pan with parchment paper. Set aside. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the brownie.
3. Place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted.
4. Add the cubed room-temperature butter to the melted chocolate. Stir until the butter is melted and the mixture is smooth. Let it cool for a few minutes to reach a lower temperature.
5. In a separate large bowl, whisk together the eggs, sugar, and vanilla until well combined. Avoid overmixing to prevent adding too much air to the batter. 
6. Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth. Don’t overmix.
7. Sift the almond flour, cocoa powder, and salt into the bowl and gently fold everything together until just combined.
8. Fold in chopped walnuts and chocolate chips until evenly distributed.
9. Transfer the batter to the prepared baking pan. Smooth the top and sprinkle with additional chocolate chips.
10. Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Don’t overbake.
11. Using the parchment paper overhangs, lift the brownie out of the pan and transfer it to a wire rack to cool for about 2 hours until completely at room temperature and slightly firmer.
12. Cut the brownies into squares and serve.
13. You can store them in an airtight container at room temperature for up to 3 days.