Gluten-free brown rice flour brownies are a decadent treat -you’d never know they’re gluten-free!
Here’s what’s going to happen: You…you’re going to go out and find yourself a legitimate tragedy prior to baking these brownies. Because if you’re already happy before eating these, you will, in a word, implode. With jubilation.
You may want to put on CMT right now and grab a box of Kleenex. Let it out. You just let it right out.
These brownies will slap you upside the head and right all the wrongs. All of them. Plus any wrongs that happen to be strolling within a 100-foot radius. They are gluten free and are made with brown rice flour, but haste: that does not make them good for you. These are little chocolate sugar bomb babies, reserved for CMT and kleenex sessions.
They are the kind of brownies you only eat while you’re wailing to your girlfriend in a pitch so high only dogs can hear it as she’s painting your toenails and force-drinking you delicious wine.
Okay, you can eat them on a good day too.
I adapted this recipe from The Kitchen Paper’s Oat Flour Brownies. I substituted brown rice flour for oat flour, and did not add the chocolate chips, but doing so would have been genius. I used salted butter and it was delicious. Most of the time, we bake with unsalted butter. Not today. Today we have salt in our butter. Salted butter sugar bomb brownie? We crazy!
Here’s what happened to make these brownies bake:
You prepare e’erything on the stove top. THE STOVE TOP! You may be like, “Julia, I make brownies on the stove top all the time. Ain’t no thing, you stop your crying. Pssh.”
You melt the butter in a saucepan, add the sugar, then the cocoa powder and vanilla extract.
What happens is epic. You have buttery smell good. On the stove top. For brownies.
You then whisk in your eggs and test the mixture for salmonella…using your mouth.
You add in your dry mixture, do more mixing and then in the oven it goes. For what seems like eternity.
Next, what happens is between you and the brownie. No witnesses. What happens to the brownie pan stays in the…brownie…pan…yeah.
Party on, Wayne!
Gluten Free Brown Rice Flour Brownies
Preheat the oven to 350 degrees F and lightly oil an 8” x 8” baking pan.
In a bowl, mix together the brown rice flour, baking soda, and instant coffee grinds. Set aside
In a saucepan, melt the butter over medium heat.
Stir in the sugar and mix until well combined.
Remove saucepan from the heat and mix in the cocoa powder.
Whisk in the vanilla extract, then the eggs one at a time.
Pour in the dry mixture and mix until just combined.
If you are adding chocolate chips, do so now (allowing the batter to cool before adding the chocolate chips will ensure they stay intact).
Pour the batter into the baking pan and bake for 30 to 35 minutes, until cooked all the way through.
Allow brownies to cool for 15 minutes before serving!
More gluten free brownie recipes:
- Gluten Free Blackberry Brownies
- Black Bean Brownies
- Garbanzo Bean Brownies
- Fudgy GF Brownies from Just Putzing Around the Kitchen
- Gluten Free Brownies (Fudgy) from Beakers and Bouillabaisse
- Vegan Gluten Free Brownies from Fresh & Natural Foods