Gluten Free Brown Rice Flour Brownies

Gluten-free brown rice flour brownies are a decadent treat -you’d never know they’re gluten-free!

Gluten-Free Rice Flour Brownies - a rich and decadent treat sweetened with pure maple syrup and made with rice flour

 

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.

Gluten-Free Rice Flour Brownies - a rich and decadent treat sweetened with pure maple syrup and made with rice flour

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.

Gluten Free Brown Rice Flour Brownies | https://www.theroastedroot.net

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.

Gluten Free Brown Rice Flour Brownies | https://www.theroastedroot.net

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 Rice Flour Brownies - a rich and decadent treat sweetened with pure maple syrup and made with rice flour

Gluten Free Brown Rice Flour Brownies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Julia

Recipe updated 9/20/2017

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Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and lightly oil an 8” x 8” baking pan (or line with parchment paper.

  2. In a bowl, mix together the brown rice flour, cocoa powder, baking soda, and instant coffee grinds. Set aside.

  3. In a saucepan, melt the butter (or coconut oil) over medium heat with the chocolate chips and pure maple syrup, stirring constantly. Avoid letting the mixture get too hot because you'll want to cool it. Remove saucepan from the heat and allow it to cool.

  4. Whisk in the vanilla extract, then the eggs one at a time. Whisk until the mixture is thick and glossy and looks like pudding or ganache.

  5. Pour in the dry mixture and mix until just combined.
  6. If you are adding additional chocolate chips, do so now (allowing the batter to cool before adding the chocolate chips will ensure they stay intact).

  7. Pour the batter into the baking pan and bake for 25 to 35 minutes, until cooked through.

  8. Allow brownies to cool for 15 minutes before serving!

Recipe Notes

*You can also use coconut oil

More gluten free brownie recipes:

 

 

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Comments

    1. Julia Post author

      Heck yes! Bachelorette the crap out of these! Slut them up, sister! And yes, the whole world will most definitely implode, but we only live once. The rest of the world will understand 😉

      Reply
        1. Julia Post author

          YES! Now I want to sluttify them! If you feel like telling me what you added, I’ll be sure to make the skankiest brownie on the planet next time the girlies and I get together! SO excited! 🙂

          Reply
      1. Julia Post author

        Hi Shereen,

        I would bake the brownies first and then freeze them, although I’ve never tried freezing brownie batter myself. Hope you enjoy the brownies!

        Reply
  1. Julie

    Yeah. You know that weirdness about Stephie hating chocolate? Yeah. Didn’t come from me. So, I could make these and get lots and lots of them. 🙂

    Reply
  2. M.C.@ ThousandStoryKitchen

    Ermagersh!! Stop it. How’m I gonna remember these when I have a horrible day and a box of kleenex in my hands? I gotta must make ’em now. My girlfriends and I are going to start a show-watching night, but we haven’t decided on a show to watch! Whatever it is (suggestions?), Imma bring these.

    Reply
    1. Julia Post author

      I’d definitely default to a Desperate Housewives maraathon…there’s so much good stuff there! Or Grey’s Anatomy…or Revenge…oh man, I’m jealous, now I want to eat brownies and watch TV shows! 😉

      Reply
  3. Olga Amalia

    I just made this for a Christmas day luncheon. I used organic coconut flour instead, but it created such dense mixture I had to add apple sauce. I have no clue how it will taste, but I just took them out of the convection oven and they smell divine. I made it with and without walnuts. I can’t eat gluten because I get joint pains so I have all types of flours at home – Coconut, Almond Meal, Almond Blanche, Brown Rice, Soy, and some other mixture I got from amazon that has everything for making bread. Wish me luck, my gluten organic conscious family will be my guinea pigs.

    Reply
    1. Julia Post author

      Good luck! So glad you made them! Did you replace the coconut flour at a 1:1 ratio? If so, it makes sense that the mixture would be very dense, as coconut flour absorbs far more liquid (maybe 4 or 5 times more) than brown rice flour. I hope they turn out well and I hope your family loves them! Merry Christmas and thanks for the note!!

      Reply
    1. Julia Post author

      Hi Anne, Awww, thanks! I’ve never used black rice flour, but if you’ve had success using it as a replacement in the past, I assume it would work. Thanks for your sweet compliment and let me know how the brownies work out 🙂

      Reply
      1. AnnF

        Julia! The black rice “flour” ende d up pretty gritty 🙁 but it could have been my ghetto coffee bean grinder flour making attempt! Still love the recipe “your” way! Cheers!

        Reply
        1. Miss R

          Ann F. “If you want to make rice flour at home you need to soak the raw rice in water for 48 hours, changing the water every 12-24 hours and let it air dry until mostly dry to the touch. Afterwards grind in a wet and dry grinder, steel blender, or blade coffee grinder.” You’ll need to grinder from anywhere to 10 seconds to a minute taking breaks every few seconds to avoid damaging the grinding equipment. 🙂 I hope this helps bye.

          Reply
  4. Julie

    Been googling googling googling for a glueten free brownie recipe. I finally came upon one with a fudgy yummy looking photo, this one! I plan to make them for my kiddos. While they enjoy a fine frappy type coffee from time to time, I don’t think they will like it in their brownies. Is it there for taste or another reason? BTW, your recipe came up on the first page of my google search when I searched using brown rice brownies (since that’s the flour I have on hand and have never used it before)

    Reply
  5. Marjorie Cross

    Marjorie Cross, smalltownkitchen.com
    Just popped these in the oven, I have never made brownies with brown rice flour but they smell wonderful. That sure was a lot of cocoa in the recipe but then again I doubled it t make a 13 X 9 pan. For Julie you add the coffee crystals to bring out all the chocolate flavor. Thanks for the recipe.

    Reply
  6. Dee

    Hi, these look great! Could I substitute the brown rice flour for just normal rice flour? It’s what I have on hand? Thanks!

    Reply
  7. Nikki B

    I have a number of immune problems and recently decided to go Gluten and lactose free. I’m also trying to stick close to the Specific Carbohydrate Diet. I replaced the sugar with honey (which is a lot of honey by the way). I just put them in the oven and I can’t wait to take them out. They look great and I’ve been “cleaning” the bowl for a while now. I just hope they make it to my new years eve party!
    Thanks for this recipe…my first try at brown rice flour – I’ll let you know how they come out!

    Reply
      1. Julia Post author

        I’m so happy to hear it worked out with honey! I love the idea of using all-natural sweeteners, and honey is one of my faves, so I’ll have to make the recipe with honey, myself! Feel free to reach out any time if you have questions on gluten-free (or allergy-free) cooking! While I don’t have any serious food allergies, I love making whole food recipes – I find this way of cooking is always a guaranteed way of making you feel good. Happy New Year, and thanks so much for the sweet notes!

        Reply
  8. Paula Adams

    Thanks for the laughs on a depressing day with floods and death and sickness and the New York primary.

    Reply
  9. Amelie Rider

    Taste was dark-chocolate good, but really dry. The taste and texture was more like a dry cake than a brownie. For me, it needs a lot of modification.

    Reply
    1. Julia Post author

      Hi Naomi, I’m sorry the brownies didn’t turn out! I’ll revisit the recipe this week and will make any necessary changes.

      Reply
  10. Jane

    I just made these and I agree that these are too dry. I thought there was also too much cocoa powder which made the texture powdery. I read in the comments and have heard others using apple sauce. Does anyone know how to add in apple sauce?

    Reply
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    1. Julia Post author

      Hi Julie,

      I would think it should be fine, but I’ve never tested it using a mini muffin pan, so I can’t say for sure. I would add a couple tablespoons of coconut oil or even olive oil just to be sure! Hope you enjoy! xo

      Reply
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  16. Sy

    Dude! Dude. Dude. You mouth maiden of mouth magic these were insanely delicious. The last rice flour brownies I tried were mega dry and like cake but I just made these and used white chocolate instead of the dark chocolate and did a ratio with 1/3rd ghee and added some cocoa nibs and these are the best brownies I’ve ever made (gluten or no). Super spongy and moist with just enough chocopunch. Thank you thank you. I feel way more comfy with the idea of gf now.

    Reply

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