Toffee Crunch Flourless Brownies
Over the years, as we began sharing my holiday trays a bit more broadly, I started to become more aware of food allergies and what the composition of the items on my trays was. I really wanted to make sure as many people as possible could find something to enjoy on my holiday trays. Gluten allergies and sensitivities have become increasingly more common in recent years and, while I had a number of gluten free options, they didn’t include anything like a classic cookie or brownie. Since I am personally partial to brownies and brownies already have pretty low ratio of flour to other ingredients, I decided that a wheat flour free brownie would make the perfect addition to the trays. The addition of these brownies makes a grand total of eight wheat flour free goodies included on my holiday trays.
These are very similar to other brownie recipes on my site both in proportions of ingredients as well as method of preparation. The key difference, of course, is that there is no all purpose flour amongst the ingredients. Instead, I’m using almond flour which brings a sweet, nutty flavor to the brownies, pairing exceptionally well with the Heath toffee pieces. Almond flour, due to its higher fat content, naturally lends more moisture to a recipe helping to keep these brownies rich and fudgy.
I often feel like “allergy friendly” foods, especially desserts, are a consolation prize – better than no dessert at all, maybe, but really not something to get excited about. I strive to make sure that any dessert I make, whether it caters to an allergy or not, stands on its own merits as a delicious dessert that anyone would be excited to enjoy. So, whether you have a gluten allergy/sensitivity or not, you will never miss the gluten in these brownies.
Equipment
Ingredients
Method
- Heat oven to 325°F and line a 9″x9″ pan with non-stick foil.
- In a heat safe bowl using either the microwave or a double boiler, melt together semisweet chocolate, butter, water and espresso powder.1 ½ cups (270 g) semisweet chocolate, ¾ cup (168 g) butter, 2 tbsp (30 ml) water, ½ tsp espresso powder
- Mix in cocoa until smooth.¼ cup (24 g) cocoa
- Using an electric mixer, beat eggs and sugar until the sugar is dissolved and the mixture is syrupy.4 large eggs, ½ cup (100 g) sugar
- Stir the chocolate mixture into the egg mixture until fully combined.
- Stir in the almond meal, vanilla and salt.½ cup (57 g) almond meal, 1 tsp (5 ml) vanilla, ½ tsp salt
- Fold in Heath toffee pieces and chocolate chips. Pour into prepared pan.½ cup (120 g) Heath toffee pieces, ½ cup (90 g) chocolate chips
- Bake about 30-35 minutes or until risen in the center and edges start to get firm. Cool completely.
- In a heat safe bowl using either the microwave or a double boiler, melt together the cream and semisweet chocolate. Cool slightly and spread over the cooled brownies.½ cup (90 g) semisweet chocolate, ¼ cup (60 ml) heavy cream
- Sprinkle the Heath toffee pieces evenly over the top. Chill for at least 30 minutes before slicing.½ cup (120 g) Heath toffee pieces
Notes
Private Notes
Nutrition
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