Gluten-free Brown Rice Espresso Brownies
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24 brownies
Courtesy of the USA Rice
Made with rich dark chocolate, a punch of espresso and rice flour, guests won’t believe that these deliciously decadent, fudgy brownies are really gluten-free! These thick and rich brownies are a must for family gatherings and holiday cocktail parties alike.
Ingredients
- 2 cups (500 ml) good quality dark chocolate (not Bakers), chopped
- ½ cup (125 ml) butter
- 2 tbsp (30 ml) instant espresso powder, divided
- 2 eggs
- 1 cup (250 ml) packed brown sugar
- 1 cup (250 ml) cooked U.S. brown rice
- ¼ cup (50 ml) brown rice flour
- ¼ tsp (2 ml) salt
- ¼ tsp (1 ml) baking soda
- 2 tsp (10 ml) vanilla
- ½ cup (125 ml) chopped pecans or walnuts, if desired
- ½ cup (125 ml) chocolate chips for the top, if desired
Further informations
Per Serving (1 piece):
- about 170 calories,
- 2 g protein,
- 10 g total fat (6 g saturated fat),
- 22 g carbohydrate,
- 1 g fibre,
- 30 mg cholesterol,
- 30 mg sodium.
%RDI:
- iron 4%,
- calcium 0%,
- vitamin A 2%,
- vitamin C 0%.
Directions
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1
Preheat the oven to 350 F (180 C).
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2
Line a 9-inch (2.5L) square baking pan with parchment or foil and lightly oil the bottom.
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3
In microwave, melt the dark chocolate, butter and 1 tbsp (15 mL) of the espresso powder in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
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4
In bowl, beat the eggs on medium high until frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time. Incorporate it slowly and beat well for a good minute. The chocolate will look smooth and glossy.
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5
In a food processor, combine the brown rice, rice flour, espresso powder, salt and baking soda until well combined. Add the rice mixture into the chocolate mixture and beat well for a minute. Add the vanilla, beat one minute.
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6
Fold in the nuts and spread the batter into the prepared baking pan, smoothing the top to even it out. Sprinkle with chocolate chips and remaining nuts. Shake the pan a little to help even out the batter.
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7
Bake in the centre of the oven just until the brownies are set, about 30 to 35 minutes. Don’t overcook (they should be fudgy rather than dry and crumbly).
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8
Cool completely on a wire rack before covering and transferring to refrigerator to chill for at least two hours and up to one day before cutting into squares (they are easier to cut cold).
