Gluten Free Brown Rice Flour Brownies
Indulge in these rich, fudgy brownies that are gluten-free and incredibly easy to make!
Servings: 16 servings
Ingredients
- 1.5 sticks Unsalted butter melted
- 1/2 cup Pure maple syrup or brown sugar
- 1 cup Dark chocolate chips plus more for mixing in, optional
- 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
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.
- Grease an 8x8 inch baking pan with a little melted butter or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the melted unsalted butter, pure maple syrup (or brown sugar), and eggs. Add the pure vanilla extract and mix until well combined.
- In another bowl, sift together the brown rice flour, unsweetened cocoa powder, baking soda, and instant coffee (or ground cinnamon) to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Combine just until no dry streaks remain.
- Gently fold in the dark chocolate chips into the brownie batter. Reserve a handful to sprinkle on top before baking if desired.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool in the pan for at least 10 minutes. If you used parchment paper, lift the brownies out for easier cooling. Cut into squares and enjoy!
Equipment
- Mixing Bowls
- Whisk or Electric Mixer
- Spatula
- Baking pan (8x8 inch)
- Parchment Paper (optional)
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Wrap individual brownies in plastic wrap before freezing to prevent freezer burn.