Gluten-free Brown Rice Espresso Brownies
- 2 cups (500 mL) good quality dark chocolate (not Bakers), chopped
- 1/2 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
- 1/4 cup (50 mL) brown rice flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 2 tsp (10 mL) vanilla
- 1/2 cup (125 mL) chopped pecans or walnuts, if desired
- 1/2 cup (125 mL) chocolate chips for the top, if desired
- Preheat the oven to 350 F (180 C). Line a 9-inch (23 cm) square baking pan with parchment or foil and lightly oil the bottom.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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).