Rice Flour Brownies are a delightful alternative for gluten-sensitive dessert lovers. With a rich chocolate flavor and a chewy texture, the brownies offer a unique spin on a classic treat. Perfect for sharing or enjoying all by yourself, they can brighten any occasion.
When making Rice Flour Brownies, consider swapping out chocolate for cocoa powder if you’re in a pinch; 6 tablespoons of cocoa with 2 tablespoons of butter will do the trick. Additionally, always check for fresh eggs and high-quality vanilla for the best flavor, as they greatly enhance your dessert’s overall taste.
Brownies & Bars
Rice Flour Brownies Recipe
Ingredients
- 2/3 cup rice flour
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 2 ounces chocolate
- 1/3 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Melt 2 ounces of chocolate and 1/3 cup of butter in a heatproof bowl, then leave to cool.
- In another bowl, beat 2 eggs until frothy, then add 1 cup of sugar and 1 teaspoon of vanilla, mixing well before incorporating the cooled chocolate mixture.
- Sift in 2/3 cup of rice flour and 1/2 teaspoon of baking powder, and mix until just combined.
- Grease an 8-inch square brownie pan well to prevent sticking and pour the batter into it, smoothing the top with a spatula.
- Bake in a preheated oven at Gas 4 (180°C) for 30-35 minutes, or until a toothpick comes out clean.
- Let the brownies cool in the pan for a few minutes, then cut them into squares for easier serving.
Part of our Brownie and Bar Recipes collection — Part 4 of 4:
If you’re in the mood for something truly indulgent, consider making the Seven Layer Cookies. The layers of vibrant colors and rich flavors come together to create an irresistible dessert that will be the highlight of any gathering.