I buy my rice flour from my local Asian grocery store for only $1.00 a pound. No starches or binders are needed for these brownies and the result is incredible.
I used grams and weighed my ingredients for this recipe. I use a small inexpensive scale that works great. See my scale here
Perfect Gluten-Free Chocolate Brownies
Makes 16 brownies, apx 200 calories per serving
- 85 grams (3 oz) organic unsalted butter
- 200 grams (7 oz) organic soft brown sugar, like Florida crystals
- 100 grams (3 oz) gluten free dark chocolate, broken or chopped, like Enjoy Life or Endangered Species
- 50 grams (2 oz) gluten free rice flour (I use Asian white)
- 30 grams (1 oz) gluten free cocoa powder, like Hersheys
- 1/4 teaspoon aluminum free baking powder, like Clabber Girl/Rumford
- 3 large organic eggs, beaten
- 150 grams (5 oz) nuts, coarsely chopped
- 2 tablespoons milk, regular, rice, almond or coconut
Preheat oven to 180 C/350 F
Grease and line 9 x 9 inch pan with parchment paper
- Add butter, sugar and chocolate to a medium bowl over a pan of simmering water and stir until just melted. Remove from heat and let cool for a minute. Add milk and whisk well until glossy
- Whisk the flour, cocoa powder and baking powder in another bowl until well incorporated. Add the beaten eggs and stir.
- Now slowly add the chocolate mixture to the flour mixture. Use a spatula to get all of the chocolate from the bowl and gently stir the mixture. Add nuts and stir. Don't overmix
- Pour into lined pan and bake for 35 minutes or until cooked through but still quite soft in the center.
Remove from oven and cool on a rack. Cut and enjoy. Can be kept on the counter for 2-3 days in covered container/tupperware after they are completely cool. For longer storage keep in the fridge or freeze.