Gluten-free Gingerbread Brownies

Makes 24 brownies

• One-third cup ground almonds
• One-third cup brown rice flour
• 1 teaspoon baking powder
• ¾ teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• Two-third cup chopped gluten-free bittersweet chocolate
• ½ cup unsalted butter, cubed
• 2 eggs
• 1 egg yolk
• 1 cup brown sugar
• 1 teaspoon vanilla
• ¼ cup semi-sweet chocolate chips

Glaze

• 1 tablespoon fancy molasses
• 3 tablespoons icing sugar
• 2 teaspoon hot water

1. Preheat oven to 325F ; line a 8x8 in. baking pan with overhanging parchment (about 1 in. on each side).
2. Whisk almonds with flour, baking powder, spices and salt in a medium bowl.
3. Combine bittersweet chocolate and butter in a microwave-safe bowl ; microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. stir until smooth.
4. Whisk eggs and yolk with brown sugar and vanilla in a large bowl ; slowly whisk in chocolate mixture until smooth.
5. Whisk in flour mixture, scrape into prepared pan, smooth top and scatter chocolate chips overtop.
6. Bake in center of oven until a cake tester inserted into center of brownie comes out with a few crumbs clinging to it, 40 to 42 minutes ; transfer pan to a rack to cool completely.
7. Whisk molasses with icing sugar and water in a small bowl ; drizzle over brownie.
8. Refrigerate until brownie is firm, about 1 hour and cut into 24 squares.

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