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!

  • 16 tablespoons (2 sticks) butter, melted
  • 2 cups light brown sugar
  • 2 eggs, room temperature
  • 1/4 tsp salt
  • 2 tablespoons Rodelle Vanilla Extract
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 ½ cup almond flour (not almond meal)
  • ½ cup coconut flour
  • ½ cup dried cherries
  • ½ 3 to 4-oz bar dark chocolate, cut in to chunks
  • ½ cup hazelnuts, roughly chopped and toasted
  1. Preheat oven to 350°F. Line a 9x13 pan with parchment.
  2. Melt butter in a small saucepan over medium-low heat. Then remove from heat and let cool to room temperature.
  3. Chop up the chocolate and roughly chop the hazelnuts.
  4. Toast the hazelnuts in a skillet over medium heat until fragrant (5 minutes or so).
  5. In a medium bowl, mix together the melted butter and brown sugar vigorously with a whisk or spoon until evenly caramel-colored and smooth.
  6. Add eggs one at a time, mixing them in thoroughly. Stir in Rodelle Vanilla Extract and scraped Rodelle Vanilla Bean seeds.
  7. Mix the flours and salt together in a small bowl. Stir the mixed flours into the wet ingredients until well combined.
  8. Add in the chocolate, cherries, and hazelnuts and fold in to the batter until evenly distributed.
  9. Spread the batter evenly into the prepared pan, tapping it against the counter to remove any air bubbles.
  10. Bake 30-40 minutes (depending on your desired gooeyness factor).
  11. Remove from oven and cool in the pan.
  12. Cut into 20 or so squares.