Brown Rice Flour Brownie Recipe
Gluten-free rice flour brownies are fudgy, moist and decadent!! Recipe updated 9/20/2017 to make the brownies even more delicious!
Servings: 16 servings
Calories: 153kcal
Ingredients
- ¾ cup unsalted butter melted (1.5 sticks)*
- 1/2 cup pure maple syrup or brown sugar
- 1 cup dark chocolate chips plus more for mixing in the batter, optional
- 3 large eggs
- 1 Tbsp pure vanilla extract
- 1/3 cup brown rice flour
- 2/3 cup unsweetened cocoa powder
- 1.5 tsp baking powder
- 2 tsp instant coffee or ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and lightly oil an 8” x 8” baking pan (or line with parchment paper.
- In a bowl, mix together the brown rice flour, cocoa powder, baking powder, and instant coffee granules. Set aside.
- 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.
- 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.
- Pour in the dry mixture and mix until just combined.
- 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).
- Pour the batter into the baking pan and bake for 25 to 35 minutes, until cooked through. Insert a digital thermometer into the center of the brownies to check for doneness. For fudgy brownies, bake to an internal temperature of 165-170 degrees F. For cake-like brownies, bake to 190-210 degrees F.
- Allow brownies to cool for 15 minutes before serving!
Notes
*You can also use coconut oil
Nutrition
Serving: 1of 16 | Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Fiber: 2g | Sugar: 10g