I don’t write my whole life story or a never ending stream of consciousness before getting to my recipes. I like to cut to the chase, while giving you some baking tips. I started with a goal to develop perfect dairy free fudgy brownies that taste like it came out of a box when in fact it’s made from scratch. Once I got that recipe down, I wondered if I can alter that recipe into an epic gluten free version that would also be prefect for Passover. No gatekeeping here! I share the recipe below. Note that half the journey involves Alton Brown’s new technique for baking his brownies. It creates a dark and fudgy brownie with a crispy, crackly top.  It’s kind of a weird technique but it does result in fudgy fudgy brownies. His way takes a bit longer because you bake the brownies for 15 minutes, then remove from the oven for 15 minutes. After that you bake again for a final 30 minutes resulting in dense and fudgy greatness. If you aren’t loving that method, simply bake at 350 for 20-30 minutes until toothpick comes out clean.

Some notes to consider: I like to use Hershey’s Special Dark cocoa powder, or dutch process cocoa powder. I did test this recipe using 1 1/2 cups almond flour and no starch so it does work, but I found the texture to be a little gritty. I bake my brownies in a true 9×13 inch baking pan. I don’t recommend using a disposable aluminum tin for this recipe. Those tins are smaller even though everyone calls them 9×13 inch size. Your baking time will be different than I have listed.