These are richer and gooier than the usual fare, and for transportation purposes I usually make them in a muffin pan in cupcake papers. You CAN make them in a brownie pan, but you will have to cook them longer.

  • 11 Tbs butter, unsalted
  • 4 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 2 cups sugar
  • ⅓ cup raspberry jam
  • 3 tablespoons Chambord or raspberry liqueur
  • 1/2 cup GF all-purpose flour mix (In a pinch, I like King Arthur and Jules Gluten Free, but the best of all is to make your own using this recipe from Jeanne Sauvage)
  • 1/2 cup almond flour (be sure to get as fine a flour as you can. Many almond meals, while delicious, are too coarsely ground for baking properly.)
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips

Preheat oven to 350°F. Line muffin tins with cupcake liners or spray brownie pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool in pan on rack. (Brownies can be prepared 2 days ahead.)

** WARNING:  If you make these in a brownie pan, you should probably go for about 45 minutes rather than 35!