These fudgy gluten-free flourless brownies are a chocolate lover’s delight, especially perfect for those who prefer or require gluten-free treats. Rich in dark chocolate and enhanced with the texture of almond meal and rice flour, these brownies are dense, moist, and irresistibly fudgy. Topped with colorful mini eggs, they make a festive addition to any Easter celebration or a delightful treat any time of the year.
Why You’ll Love This: These brownies are not only delicious but also cater to gluten sensitivity without compromising on taste or texture. The almond meal provides a nutty flavor and adds to the richness, while the rice flour keeps the brownies light and chewy. The mini eggs add a playful touch and a slight crunch, making each bite a wonderful surprise.
Perfect Occasion: Ideal for Easter gatherings, spring picnics, or as a special dessert that can be enjoyed by those who follow a gluten-free diet. They’re also great for school events, family reunions, or as a comforting treat to brighten up a weekend at home.
Decoration Tips: Once the brownies are slightly cooled, sprinkle the top with mini eggs, pressing them gently into the surface to stick. For an extra festive look, you can drizzle white or milk chocolate over the top, or sprinkle some colorful sugar for a bit of sparkle before adding the eggs.
Ingredients:
- 200g dark chocolate
- 85g unsalted butter
- 1/4 tsp salt
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2/3 cup almond meal
- 1/3 cup rice flour
- Mini eggs for topping
Instructions:
- Preheat your oven to 175°C (350°F) and line an 8-inch square baking dish with parchment paper.
- In a medium saucepan, melt the dark chocolate and unsalted butter together over low heat, stirring constantly to prevent burning. Remove from heat once fully melted and smooth.
- Stir in the salt, brown sugar, and vanilla extract until well combined.
- Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and glossy.
- Fold in the almond meal and rice flour until just combined, ensuring not to overmix.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
- Remove from the oven and immediately press the mini eggs into the top of the brownies while they are still warm.
- Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.
Enjoy these delightful gluten-free flourless brownies, a sweet treat that combines the joy of Easter with the indulgence of rich, fudgy chocolate!
