Rice Flour Brownies
Indulge in the irresistibly rich and fudgy goodness of Rice Flour Brownies, a gluten-free twist on the classic treat that doesn’t compromise on flavor or texture! Made with velvety melted dark chocolate and a blend of granulated and brown sugar for a perfectly balanced sweetness, these brownies boast a dense yet tender crumb thanks to the use of light and silky rice flour. With just 15 minutes of prep time and customizable mix-ins like chocolate chunks or chopped nuts, this recipe is delightfully simple and versatile. Whether you're baking for a gluten-free diet or just craving a decadent dessert, these brownies deliver chocolatey bliss in every bite. Perfect for sharing (or not!), they’re best served slightly warm or paired with a scoop of vanilla ice cream for the ultimate indulgence.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Dark chocolate
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 100 grams Rice flour
- 20 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking powder
- 50 grams Chocolate chips or chunks (optional)
- 50 grams Chopped nuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
Melt the butter and dark chocolate together in a heatproof bowl set over a pot of simmering water (double boiler method) or in short intervals in the microwave. Stir until smooth and set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually pour the melted chocolate and butter mixture into the sugar and egg mixture, whisking constantly to ensure a smooth batter.
In a separate bowl, sift together the rice flour, unsweetened cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
If using, fold in the chocolate chips or chunks and/or chopped nuts for added texture and flavor.
Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut them into 9 squares.
Serve and enjoy your fudgy rice flour brownies!
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 500.4 g | 182% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 368.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 2551 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
