Gluten Free Brown Rice Flour Brownies
These Gluten Free Brown Rice Flour Brownies are rich, fudgy, and satisfy every chocolate craving!
Servings: 8 servings
Ingredients
- 1 cup unsalted butter melted (1.5 sticks)
- 1/2 cup pure maple syrup or brown sugar
- 1 cup dark chocolate chips
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1/3 cup brown rice flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons instant coffee or ground cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the melted butter, maple syrup or brown sugar, dark chocolate chips (reserve some for later), eggs, and vanilla extract until well combined.
- In another bowl, sift together the brown rice flour, cocoa powder, baking soda, and instant coffee or cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- If desired, fold in the remaining chocolate chips for extra chocolatey goodness.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Baking Pan
- Parchment Paper
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for about a week or freeze for up to 3 months.
- To rewarm, microwave for a few seconds or place in a preheated oven at 350°F (175°C) for about 5 minutes.