Gluten-Free Chocolate Touchdown Brownies
- 8 ounces semi-sweet chocolate
- 1 cup of softened butter
- 1 teaspoon vanilla extract
- ½ teaspoon coffee extract
- ¾ cup superfine sugar
- 3 eggs, lightly beaten
- 1 ½ cups almond meal flour
Preheat the oven to 325 degrees.
Line a 9 inch cake pan with tin foil and copiously spray butter flavored cooking spray.
Bring a pan of water to a boil. Turn down the flame so that it simmers.
Place the chocolate and butter in a heatproof bowl over the simmering water. Stir with a heatproof spatula until melted. Take off the heat. Briskly stir in the extracts and sugar. Let the chocolate mixture cool for a few minutes.
Whisk in the eggs to the slightly cooled chocolate and sugar mixture. Incorporate the almond meal.
Pour into the prepared pan.
Bake for 325 degrees for 15 minutes. Increase the heat to 350 degrees and bake for another 20 minutes.
Tip: With aluminum foil, tent the edges of the brownie pan if you see the edges turning black at the 15 minutes mark. Also, please note a darker and/or coated pan may need less baking time.