Double Chocolate Almond Brownies
1 stick (8 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups gluten free all purpose flour blend or gluten free corn starch
2 ounces semi-sweet baking chocolate, coarsely chopped
1/2 cup chopped roasted almonds
Preheat oven to 350. Line a 9 x 9 pan with foil leaving an overhang and spray with vegetable spray. Set aside.
In a microwave safe bowl, melt the butter and chocolate together until smooth, stirring often, 1 to 3 minutes. Careful not to overheat. In a medium bowl, whisk together the sugar, eggs, extracts, baking power and salt together.
Add the chocolate to the egg mixture and whisk to combine. Add the flour and whisk to combine. Fold in the semi-sweet chocolate pieces and pour into prepared pan. Smooth the top with a spatula and sprinkle with chopped almonds. Lightly pat almonds with the palm of your hand to set into batter.
Bake for 25 minutes, remove to a wire rack and let cool completely. To serve, remove foil sling from pan and cut into 9 pieces. Enjoy!
