How about some gluten-free dessert to go with this meal we’ve prepped? Check this action out:

5 ounces bittersweet chocolate
1 stick butter, cut into tablespoon-size pieces
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine seat salt
1/4 teaspoon baking soda
2 eggs, well beaten
1 teaspoon vanilla extract
3 Heath or Skor bars, crushed into small pieces

1) Preheat oven to 350 degrees

2) Brush an 8×8 inch baking pan with butter and line the bottom with parchment paper. Brush the parchment with butter

3) Place the chocolate and butter together in a saucepan over low heat. Gently stir until melted and smooth

4) In a medium size mixing bowl, mix together the brown sugar, almond meal, brown rice flour, salt and baking soda

5) Make a well in the center of the dry ingredients and pour in the beaten eggs, vanilla extract and chocolate / butter mixture

6) Using a handheld mixer, beat on medium speed until the batter becomes thick and smooth

7) Fold the crushed toffee bars into the batter and pour into the prepared baking pan

8) Bake for 30-35 minutes or until the top has cracked and the brownies are set

9) Cool to room temperature, cut into squares and enjoy!