Gluten-Free Brownies
346
- Prep Time10 min
- Total Time50 min
- Makes16 Servings
(Photo: Roberto Caruso)
Dark and fudgy brownies are always a hit. Ground almonds replace the flour for a gluten-free treat.
Ingredients
2 1/2 cups icing sugar
2 100-g pkgs ground almonds, about 2 cups
2/3 cup unsweetened cocoa powder, preferably Fry's
1/8 tsp salt
4 egg whites
2 tsp vanilla
Instructions
PREHEAT oven to 350F. Line the bottom and sides of an 8 × 8-in. pan with parchment, letting it hang over the edges of pan.
WHISK sugar with almonds, cocoa and salt in a large bowl. Stir in egg whites and vanilla. Batter will be thick. Scrape into prepared pan. Smooth top.
BAKE in centre of oven until top of brownie is shiny and crispy and a cake tester inserted in centre comes out almost clean, 40 to 45 min. Run a knife around sides of pan. Use parchment to lift brownie out and let cool completely on a rack.
Nutrition (per serving)
Calories 157, Protein 4g, Carbohydrates 23g, Fat 7g, Fibre 3g, Sodium 32mg.
Tip: This brownie isn’t just rich, gooey and incredibly chocolatey, it’s also lower in fat than a traditional brownie and really high in fibre (a whopping 3 g per square!).
Get more of our best brownie recipes.
Get more of our favourite chocolate recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.