These gluten free almond butter brownies, with a rich ganache on top, are the brownies to convince even those people who think they're not fans of this sort of dessert that they are, in fact, fans. They just hadn't seen it done right. Before anyone gets their panties in a bunch, I'm talking about myself—and my son. We are “those people.” And we love these gorgeous brownies.
For the photos, I sliced them big and thick and luxurious. For the real life, I sliced each big, thick fabulous brownie … in half. C'mon.
There is a bit of layering and shaking back-and-forth and then layering again and baking and then finally layering the ganache on top. I'm not usually one for all that fuss (hello, Gluten-Free on a Shoestring Quick & Easy!), but this time, let's go with it.
If you're looking for a St. Patrick's Day gluten free brownie, I've got you covered, too. For now, these almond butter filled brownies should keep us good & busy. Here's how:
Gluten Free Almond Butter Brownies
Brownie Batter Ingredients
12 tablespoons (168g) unsalted butter
6 ounces bittersweet chocolate, chopped
1 cup (200g) sugar
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
1 cup (140g) high-quality all-purpose gluten-free flour (any of my favorite all purpose gluten free flour blends will do)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
2 eggs (120 g out of shells), beaten
3/4 cup (129g) smooth almond butter
4 tablespoons (56g) unsalted butter, melted
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup (115g) confectioners’ sugar
8 ounces bittersweet chocolate, chopped
1/2 cup (4 fl. oz.) heavy whipping cream
Preheat your oven to 325°F. Grease well a 9-inch square baking pan. Line the pan with crisscrossed sheets of parchment paper, greasing in between the layers, and then grease the top of the paper. Set the pan aside.
Make the brownie batter. In a large, microwave safe bowl, place the butter and chocolate. Microwave at 50% power in 45 second intervals, stirring in between, until the chocolate is melted and smooth. Add the sugar, salt and vanilla, and mix to combine well. Set aside to cool briefly. Once the bowl is no longer hot to the touch, add the flour, xanthan gum and eggs, and mix to combine well. Pour half of the brownie batter into the prepared pan, and shake from side to side until it is distributed in an even layer in the pan, and set the pan and remaining brownie batter aside.
Make the filling. Place the almond butter, butter and salt in a small heavy-bottom saucepan. Stirring frequently, place over medium-low heat until the butter and almond butter are melted and smooth. Remove from the heat and add the vanilla and confectioner’s sugar, stirring to combine well. The mixture should be smooth.
Assemble the brownies. Pour the almond butter filling evenly over the top of the brownie batter, spread carefully with a wet spatula, and gently shake back and forth to distribute the filling into an even layer in the pan on top of the brownie batter. Pour the rest of the brownie batter evenly over the top of the filling, spread carefully with a wet spatula, and once again gently shake back and forth to distribute into an even layer on top.
Bake the brownies. Place the pan in the center of the preheated oven and bake until the sides are firm and the almond butter filling is pock-marked and somewhat dried, about 35 minutes. Remove from the oven, and allow to cool completely in the pan.
Make the ganache and finish assembly. Once the brownies are nearly cool in the pan, place the chocolate for the ganache in a medium heat-safe bowl. Place the heavy whipping cream in a small saucepan. Place the saucepan over medium heat, stirring occasionally, until the cream begins to simmer. Remove from the heat, pour the hot cream over the chopped chocolate, and stir until all of the chocolate is melted and smooth. Allow to cool slightly, stirring occasionally, until the mixture thickens a bit. Pour in an even layer over the top of the brownies. Bang the pan flat on the counter to release any air bubbles.
Place the pan in the refrigerator to chill until firm. Once firm, remove the brownies from the pan by the overhung parchment paper, and slice into 16 squares. Serve slightly chilled.
Andrea Merrigan says
Yummy!!! I have bookmarked this recipe to try ASAP. Thanks for sharing, they look so good.
How can you tell if the almond butter filling is pock marked???
Went to Whole Foods today. Only go there when I’m desperate.Haven’t been able to find oat flour, like it’s fallen off the face of the earth. They had True Orange but about $1.70 more than I paid for the lemon and the lime at the local stores. They allways want a WHOLE lot more.
Can I put GF oats thru the blender and use that for oat flour??
Carole — I use Bob’s Red Mill GF Oats and put them through the food processer to make oat flour. It works great!
Great, that’s what I’ll do and make those oat muffins. Can’t wait for the topping in fact was going to use it on my husbands favorite Banana blueberry muffins.We are a muffin family especially since I don’t have much luck with GF fruit breakfast breads..
not sure if you have a Bulk Barn where you live but they have LARGE bags of gf oats for very cheap. i throw them in my magic bullet and voila!!!!!oat flour :)
Gina Kelley says
Oh, man. These brownies look amazing! Thanks for another great recipe!
Emily Jelassi says
Oh, these look so incredibly delicious! These would be perfect to make today (so icky outside!). Unfortunately, I’m out of almond butter, so I’ll have to wait to make these…
Jen C. says
I heart almond butter, but it’s all gone at my house… guess I have to use the natural peanut butter instead. I’m thinking it will work. This should be on your Valentine’s treat menu for next year! (or special anniversary dinner, or any occasion really.) Thanks!
JoAnn C. says
Slicing each big piece in half to me means one half brownie in each hand to enjoy. Do I eat from the right or left hand first? Oh my decisions, decisions! ; )
Janet Woodward says
thats what I call a balanced diet….
Cant fault you on that…well done!!
Jennifer S. says