Gluten-Free Brownies (Made With Rice Flour)

When one of your diners suddenly has dietary restrictions, new ingredients offer a unique excuse to bake more often.  “Got to try out this recipe before I make it for anyone else.”

You’ll need to make every new thing at least twice…three times if it was really good.

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Baked goods up the wazoo.  Today’s dish is a pan of gluten-free brownies, made with rice flour and adapted from this cookie recipe.

Reviews

“Chocosensational…they are nice and makes you fuzzy”
– Leandro

Ingredients

1/4 c butter, melted
100 g semisweet chocolate, melted
2 tbsp plain yogurt
1 tsp vanilla extract
2 tbsp espresso or strong coffee
1/3 c brown sugar
2/3 cup granulated sugar
3 eggs
1/2 tsp salt
1/2 c cocoa powder
1/2 c rice flour
2 tbsp corn starch

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Chocolate + butter
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3 eggs.  Why not.
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The rice flour…looks like a giant bag of baking soda.

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Such silky batter.  I knew at this point that the brownies weren’t going to turn out quite right, because brownie batter is not supposed to look like frosting.

Baked for 27 minutes on “medium.”

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Quite spongy and more cake-like than brownies.

Very fudgy, though.

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Yes, I cut out the middle piece because I’m an animal.

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Not bad.  I’ve got big plans for the rest of this pan of brownies.  Stay tuned…

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Gluten-Free Brownies (Made With Rice Flour)

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