16 PREP TIME
15 min COOK TIME
2 sticks (½ pound) unsalted butter, plus more for greasing
10 ounces semisweet chocolate, chopped
1 cup all-purpose gluten-free flour blend
¼ teaspoon xanthan gum (omit if flour blend contains xanthan gum)
1 cup granulated sugar
2 ½ teaspoons vanilla extract
¾ cup smooth almond butter
1 cup confectioners’ sugar
2 extra-large eggs, beaten
¼ cup heavy cream
1 Position a rack in the center
of the oven and preheat to 325°.
Grease the bottom and sides
of a 9-inch square baking pan
with butter. Line the pan with
crisscrossed strips of parchment
paper, greasing in between and on
top of the strips.
5 Bake until the sides are firm,
about 35 minutes. Let cool
completely in the pan.
2 In a large, microwave-safe bowl,
combine 1 ½ sticks butter and 6
ounces chocolate. Microwave at
half-power for 45 seconds, then
remove and stir. Repeat until the
mixture is melted and smooth. Add
the granulated sugar, ½ teaspoon
salt and 2 teaspoons vanilla; mix to
combine well. Let cool slightly.
3 In a heavy-bottom saucepan
over medium-low heat, combine
the almond butter, the remaining 4
tablespoons butter and ¼ teaspoon
salt and cook, stirring frequently,
until melted and smooth. Remove
from the heat and add the
5 teaspoon vanilla and
the confectioners’ sugar, stirring
until smooth and spreadable.
4 In the large bowl of batter, add
the eggs and mix well. Stir about
half of the almond butter filling into
the batter. Pour the batter into the
prepared pan, then shake gently
to distribute evenly. Top with the
remaining filling and shake again.
6 Place the remaining 4 ounces
chocolate in a large measuring cup.
In a small saucepan over medium
heat, heat the heavy cream, stirring
occasionally until simmering.
Remove from the heat and pour
over the chocolate, stirring until
the chocolate is smooth. Let cool
slightly, until thickened. Pour
evenly over the top of the brownies.
7 Refrigerate until firm. Remove
the brownies from the pan and slice
into 16 squares.