Rice Flour Brownies Recipes

Steps:

• Melt the chocolate and butter then leave to cool.
• Meanwhile beat the eggs then add the sugar, vanilla and cooled chocolate mixture.
• Add the flour and baking powder and mix well.
• Put in greased brownie pan (around 8 inches square).
• Cook for 30-35 minutes at Gas 4,180c.
• Allow to cool a little in the pan then cut into squares.
• If you don't have chocolate you can substitute for 6 tablespoons of cocoa and 2 tablespoons of butter.

Steps:

• Preheat oven to 350°F. Grease a 9-inch square pan; set aside.
• Combine the melted butter and cocoa, stirring to combine. Add sugar, eggs and vanilla and beat until smooth. Add the flour, cornstarch, baking powder and salt and mix to combine.
• Spread into the baking pan and bake 30 minutes.

Steps:

• Preheat oven to 350°F In a medium saucepan, melt butter and chocolate on low heat. Throughly stir in brown rice syrup and remove from heat. Blend in eggs one at a time and add vanilla. Stir in flour and pecans or walnuts.
• Spread in a greased 8x8-inch baking pan. Bake for 30 minutes or until a knife comes out clean. Cool and cut into squares.

Steps:

• Preheat oven to 350.
• Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste. Set aside to cool.
• Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
• Stir in vanilla and melted vegan butter.
• Stir in sugar and Flour/water paste, then chocolate chips.
• Pour into greased 9"x13" pan and bake approx 45min*.
• My oven is from the 1940's so it's always an adventure when it comes to baking times.

Steps:

• Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
• Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
• Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
• Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
• Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.