These gluten free brownies are flourless and so incredibly fudgy! You’d never ever know they didn’t have flour in them. They’re made with almond meal and a mixture of cocoa powder and melted dark chocolate to make the perfect brownie texture! They’re topped with a pomegranate berry combo which puts them over the top!
I’ll take brownies over any other dessert nearly every time. I can’t express how much I love them. The chewy, fudgy texture and rich dark chocolate makes me weak in the knees. These brownies are making me fall in love even more (if that’s even possible). And they’re flourless! I used almond meal as the base and the texture it creates is so delicious. Seriously the fudgiest.
The pomegranate berry compote and vanilla ice cream are completely necessary additions too. These would be perfect to make for your loved one on Valentine’s Day! I actually made them for my mom’s birthday “cake”, and they were a huge hit. I think I inherited the brownie loving gene from her. Cake doesn’t do much for me, unless it’s carrot or funfetti..because who doesn’t love funfetti.
These are a version of my flourless chocolate hazelnut brownies. I loved them so much that I knew I had to make an almond version. SO glad I did. Look how fudgy they are!!
The pomegranate berry compote gives that freshness and fruity sweetness the rich dark chocolate needs. I couldn’t believe how delicious this was. It’s literally just mixed berries cooked down with a little pomegranate juice. No sugar added at all. I want to add this stuff to my yogurt bowls!
I loved the vanilla ice cream with these, but you could use chocolate or whatever you like. Whatever floats your boat, always. You really can’t mess these up.
I added a little espresso powder to these because I add it to all of my chocolate baked goods. You can’t really taste it but it enhances the chocolate flavor beautifully.
Your Monday (and V-Day) needs these.
Flourless Almond Brownies with Pomegranate Berry Combo (Gluten Free)
These gluten free brownies are flourless and so incredibly fudgy! You'd never ever know they didn't have flour in them. They're made with almond meal and a mixture of cocoa powder and melted dark chocolate to make the perfect brownie texture! They're topped with a pomegranate berry combo which puts them over the top!
For the brownies
- 1 1/4 cups almond meal
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup (2 sticks) unsalted butter, cut into chunks
- 6 ounces dark chocolate (I used 77% cacao), chopped
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
For the pomegranate berry compote
- 1 1/2 cups frozen mixed berries
- 1/3 cup pomegranate juice
- vanilla ice cream for serving
Preheat oven to 350℉. Line a 8x8 square baking dish with parchment or foil. Set aside.
Combine almond meal, cocoa powder, salt, and espresso powder in a medium bowl. Whisk to combine.
Melt butter and chocolate in a microwave safe bowl, heating in 30 second increments, stirring in between. Mine took about 1½ minutes total. Let cool slightly. Whisk together butter and chocolate mixture, sugar, eggs, and vanilla until smooth.
Add almond mixture and mix until just combined. Pour batter into prepared baking dish and bake for about 35-40 minutes or until edges are firm and center is still slightly loose. These are very delicate when warm. Cool completely in the pan before cutting. I let mine cool overnight!
When ready to serve, make the compote. Add berries and pomegranate juice to a medium saucepan and bring to a boil. Once boiling, reduce to medium/medium-high and cook for 8-10 minutes, stirring frequently, breaking up the big chunks of berries. You'll know it's done when the mixture is deep in color and syrupy. Serve the brownies with vanilla ice cream and the warm berry compote.