Gluten-free Brown Rice Espresso Brownies - Taste USA

Gluten-free Brown Rice Espresso Brownies

  • Duration
  • Serving 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

  • 1

    Preheat the oven to 350 F (180 C).

  • 2

    Line a 9-inch (2.5L) square baking pan with parchment or foil and lightly oil the bottom.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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).

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