Made with finely ground almond flour as the base, these gluten-free brownies are such a treat! Chewy, with rich chocolate, they are studded with crunchy walnuts. Adding a tiny burst of fruit, dried blueberries give a delightful sweet-tart spark. This “superfruit” provides antioxidants and fiber. Substitute dried cherries or dried cranberries for blueberries if preferred.
Measurement conversions include weight and/or volume since every baker prepares recipes differently. Important Chef’s Tips explain butter, sugar, eggs, and the best chocolate to choose for these brownies. Make by hand, with a handheld mixer, or with a stand mixer. Flavor and texture remain excellent up to 3 days after baking, then they mellow.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photo. Makes 16 brownies, cut in 2-inch/5-cm squares, or more if cut into smaller size. Bakes 7/8-inch/2.2-cm high. Bake Time: 40 to 45 minutes.