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!
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.