Brown Rice Flour Brownie Recipe
User Reviews
4.4
Brown Rice Flour Brownie Recipe
Description
The Brown Rice Flour Brownie Recipe balances melted butter, dark chocolate chips, and pure maple syrup as the wet base, whisked with eggs and vanilla to develop a thick, pudding-like batter. The dry ingredients include brown rice flour, which lends structure without wheat, alongside cocoa powder and baking soda for leavening. Instant coffee or cinnamon is added to bring out the chocolate notes.
Baked at 350 degrees Fahrenheit in an 8-inch square pan, the batter cooks into brownies that hold moisture with a soft crumb and rich chocolate flavor. Additional chocolate chips can be folded in for more bursts of chocolate. The texture aims for fudgy brownies rather than cakey.
These brownies are practical for anyone avoiding gluten or seeking a rice flour dessert alternative. The inclusion of maple syrup offers a natural sweetness and moistness. They pair well with coffee or milk and serve as a classic chocolate dessert.
Ingredients
- ¾ cup butter melted (1.5 sticks, unsalted
- 1/2 cup pure maple syrup or brown sugar
- 1 cup dark chocolate chips plus more for mixing in the batter, optional
- 3 large egg
- 1 Tbsp vanilla extract pure
- 1/3 cup brown rice flour
- 2/3 cup cocoa powder unsweetened
- ¾ teaspoon baking soda
- 2 teaspoons 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 soda, 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.
- Allow brownies to cool for 15 minutes before serving!
Notes
- You can substitute coconut oil for butter if preferred in the melting step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1of 16 | |
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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