We have adapted this incredible recipe by Food52. Even if you’re not familiar with gluten free desserts, these little treasures will certainly be a perfect introduction!
- Easy
- 50 mins
- 20 servings
Ingredients
- 16 Tbsp. (227g) butter (2 sticks), melted
- 2 cups. (250g) light brown sugar
- 2 (100g) eggs, room temperature
- ¼ tsp. (0.15g) salt
- 1 Tbsp. Rodelle Vanilla Extract
- 1 Rodelle Vanilla Bean
- 1 ½ cup. (175g) almond flour
- ½ cup. (60g) coconut flour
- ½ (56g) 4 oz chocolate bar; cut into chunks
- ½ cup. (75g) hazelnuts, roughly chopped and toasted
- ½ cup. (80g) dried cherries
Uses
Occasions
Directions
- Preheat oven to 350F. Then line a 9 x13 baking dish with parchment.
- Melt butter in a small saucepan over medium-low heat. Then remove from heat and let cool to room temperature.
- Toast the hazelnuts in the oven for 5 minutes (or until fragrant). Remove and chop once cool
- In a medium bowl, mix together the melted butter and brown sugar vigorously with a whisk or spoon until evenly caramel-coloured and smooth.
- Add eggs one at a time, mixing them in thoroughly. Stir in Rodelle Vanilla Extract and
- Scraped Rodelle Vanilla Bean seeds.
- Mix the flours and salt together in a small bowl. Stir the mixed flours into the wet ingredients until well combined.
- Chop the chocolate and add to the batter, along with the cherries, and hazelnuts. Mix until evenly distributed.
- Spread the batter evenly into the prepared pan, tapping it against the counter to remove any air bubbles.
- Bake 35-40 minutes ( depending on desired gooeyness)
- Remove from oven and cool in the pan.
- Cut into a desired amount of servings and serve.