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Home Glutenvrije amandelmeel-brownies met pecannoten en zeezout

Gluten-free Chocolate Brownies Baking Dessert Almond flour

Brownies that are gluten-free and just as tasty as the original? You can do it with almond flour. It gives the brownies a moist, dense texture that makes you happy. Pecans add crunch and a touch of sea salt on top completes the whole. Bake them a day in advance: they only get better the next day.

x_ckl_recipe_markerGluten-free almond flour brownies with pecans and sea salt Moist brownies made with almond flour, with an intense chocolate flavor, crunchy pecans and a pinch of sea salt. Gluten-free baking has never tasted this good. How to make gluten-free almond flour brownies with pecans and sea salt? Dessert International 12 pieces 15 min 25 min 30 min 70 min

Preheat the oven to 175°C. Line a square baking pan of about 20x20 cm with parchment paper.
Melt 150 g dark chocolate (at least 70%) together with 100 g unsalted butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and let cool slightly.
Whisk 3 eggs with 150 g granulated sugar in a large mixing bowl until light and airy with a whisk, about 2 minutes.
Pour the melted chocolate mixture into the egg mixture and stir well.
Add 120 g almond flour, 2 tbsp unsweetened cocoa powder and a pinch of salt. Fold gently until the batter is smooth. Then fold in 80 g coarsely chopped pecans.
Pour the batter into the prepared pan and smooth the top. Sprinkle a generous pinch of coarse sea salt over the surface.
Bake 22 to 25 minutes in the middle of the oven. The top should look set but a skewer may come out slightly moist. Do not overbake, or they will become too dry.
Let the brownies cool completely in the pan before cutting into pieces. Use a sharp knife and wipe it clean between cuts for neat slices.

Gluten-free Chocolate Brownies Baking Dessert Almond flour 150 g dark chocolate (at least 70%) 100 g unsalted butter 3 eggs 150 g granulated sugar 120 g almond flour 2 tbsp unsweetened cocoa powder Pinch of salt 80 g pecans, coarsely chopped Coarse sea salt, for topping Square baking pan (20x20 cm) Parchment paper Heatproof bowl Pan (for bain-marie) Mixing bowl Whisk Spatula Sharp knife Cutting board Baking trays baking-sheets Mixing Bowl mixing-bowl Baking molds baking-tins Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura WMF Whisk Profi Plus - 20 cm WMF Garde KitchenAid Whisk Classic Porcelain White Plastic / Stainless Steel 27cm - Baking Whisk Dishwasher-safe KitchenAid Garde Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom Gluten-free brownies foodies-glutenvrije-brownies Brownie balls foodies-brownie-ballen Sweet potato brownies with nuts foodies-zoete-aardappel-brownies-met-nootjes Vegan sweet potato brownies foodies-vegan-zoete-aardappel-brownies

Recipe

Gluten-free almond flour brownies with pecans and sea salt

Moist brownies made with almond flour, with an intense chocolate flavor, crunchy pecans and a pinch of sea salt. Gluten-free baking has never tasted this good.

Course	Dessert
Kitchen	International
Servings	12 pieces

Preparation time

Preparation time	15 min
Time in oven	25 min
Stiffen up min.	30 min
Total	70 min

Equipment

Square baking pan (20x20 cm)
Parchment paper
Heatproof bowl
Pan (for bain-marie)
Mixing bowl
Whisk
Spatula
Sharp knife
Cutting board

Ingredients

150 g dark chocolate (at least 70%)
100 g unsalted butter
3 eggs
150 g granulated sugar
120 g almond flour
2 tbsp unsweetened cocoa powder
Pinch of salt
80 g pecans, coarsely chopped
Coarse sea salt, for topping

How to make gluten-free almond flour brownies with pecans and sea salt?

Preheat the oven to 175°C. Line a square baking pan of about 20x20 cm with parchment paper.
Melt 150 g dark chocolate (at least 70%) together with 100 g unsalted butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and let cool slightly.
Whisk 3 eggs with 150 g granulated sugar in a large mixing bowl until light and airy with a whisk, about 2 minutes.
Pour the melted chocolate mixture into the egg mixture and stir well.
Add 120 g almond flour, 2 tbsp unsweetened cocoa powder and a pinch of salt. Fold gently until the batter is smooth. Then fold in 80 g coarsely chopped pecans.
Pour the batter into the prepared pan and smooth the top. Sprinkle a generous pinch of coarse sea salt over the surface.
Bake 22 to 25 minutes in the middle of the oven. The top should look set but a skewer may come out slightly moist. Do not overbake, or they will become too dry.
Let the brownies cool completely in the pan before cutting into pieces. Use a sharp knife and wipe it clean between cuts for neat slices.

Cooking mode Prevents your screen from going to sleep

These brownies prove that gluten-free baking doesn't have to be boring. Almond flour gives a creamy, full texture you don't easily achieve with regular flour. Serve them at room temperature for the best result, or warm briefly and serve with a scoop of vanilla ice cream for an irresistible dessert.

A good pan with clean edges makes slicing much easier. That way your brownies look as delicious as they taste. Bake them often? Store them in an airtight container at room temperature. They will stay delightfully fresh for at least three days.

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