Double Chocolate Almond Brownies

Double Chocolate Almond Brownies are gluten-free. 

Recipe came from the Blue Diamond Almond Flour Bag.

1/2 cup butter
4 oz semi-sweet chocolate*
1/4 cup packed brown sugar
1/4 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 1/2 cups Blue Diamond Almond Flour
2/3 cup chocolate chips**
1/2 cup chopped almonds**

1. Preheat oven to 350 degrees F and lightly butter an 8-inch baking pan (square/glass).
2. Melt butter and chocolate in a medium saucepan over very low heat.
3. Stir in sugars and vanilla; set aside to cool.
4. Add eggs and beat well to incorporate. Stir in almond flour and mix well. Then stir in chocolate chips and almonds.
5. Spread evenly in prepared pan; bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool completely before cutting into squares.

*or:
        8 teaspoons butter (2 Tablespoons + 2 teaspoons or 2 2/3 Tablespoons)
        4 Tablespoons cocoa 
        14 teaspoons sugar (4 Tablespoons + 2 teaspoons)

        Melt all the butter and stir in cocoa and sugar.

**or:
        2/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
        1/2 cup semi-sweet chocolate chips

Rhubarb Lassi

For the Rhubarb Sauce:

2 1/2 cups chopped rhubarb
1 cup sugar

1 Tablespoon lemon zest
2 Tablespoons lemon juice
pinch salt

In a pot, bring rhubarb and sugar to a boil. Reduce heat and simmer 15-20 minutes. Remove from heat. Stir in zest, juice and salt. Let the mixture cool for awhile, then blend until smooth. Pour into an ice cube tray and freeze. This will make 14 ice cubes for our tray. 

To make the Rhubarb Lassi:

In a blender, put:

7 iced rhubarb sauce cubes

1 cup plain full fat yogurt (Greek yogurt will make this a little thicker)

1/2 cup milk

4 teaspoons honey

Blend and enjoy!

This also makes a good fruit dip. Dad's tried watermelon. I think it would be good with strawberries. :)