About our recipe

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.

Serves: 24 People Meal Time: 40 minutes
Share:

Ingredients

2 cups
Good quality dark chocolate (not Bakers), chopped
1/2 cup (125mL)
Butter
2 tbsp (30mL)
Instant espresso powder, divided
2
Eggs
1 cup (250mL)
Packed brown sugar
1 cup (250mL)
Cooked Kokuho Rose Brown Rice
1/4 cup (50mL)
Brown rice flour
1/2 tsp (2mL)
Salt
1/4 tsp (1mL)
Baking soda
2 tsp (10mL)
Vanilla
1/2 cup (125mL)
Chopped pecans or walnuts, if desired
1/2 cup (125mL)
Chocolate chips for the top, if desired

Directions

Step
1
Preheat the oven to 350 F (180 C)
Step
2
Line a 9-inch (23 cm) square baking pan with parchment or foil and lightly oil the bottom.
Step
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.
Step
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.
Step
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.
Step
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.
Step
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)
Step
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).