Makes about 4 dozen 1-inch x ½-inch rectangles.
Simple to make, these fudgy, bite-size brownies are always a hit. They have just a few ingredients, and they are gluten free. You can of course cut them into any size or shape.
- 4 tablespoons unsalted butter, at room temperature, cut into pieces, plus 1 tablespoon for greasing the pan
- 3 ounces imported semi-sweet chocolate, broken into small pieces
- ½ scant cup sugar
- 1 large eggs, at room temperature
- ½ teaspoon vanilla extract
- 1 cup finely ground unblanched almond flour, plus 2 tablespoons for dusting the pan (See Note)
- ½ cup walnuts, finely chopped
- Preheat oven 350 F.
- Grease an 8x8 inch baking pan with butter and line it with wax paper.
- Place the butter and the chocolate in the top part of a double boiler. Cover and set over simmering water. Stir from time to time until all is melted.
- Remove the top of the double boiler. With a wooden spoon, gradually add the sugar, stirring continuously until the chocolate is smooth. Stir in the egg until well mixed. Add the vanilla extract, almond flour and walnuts.
- Spoon the batter into the prepared pan and smooth the top. Bake the cookies in the middle shelf of the oven for 23 minutes, or until the top is slightly firm to the touch and a cake tester inserted in the center comes out moist.
- Cool on a wire rack. Invert the pan onto a board and remove the wax paper. Cut the brownies into the size and shape of your choice.
I use Bob’s Red Mill finely ground unblanched almond flour. It is readily available in health food stores.
When cutting the brownies you may need to rinse the knife from time to time.
These thin brownies freeze very well. Place them side by side in an airtight container with wax paper between the layers.