This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients. If you’ve never used brown rice flour, now’s the time to try. I often mix it with the more expensive gluten free all-purpose flour when baking. The brownies are also made with maple sugar – a wonderful alternative to refined sugar.
Yield: 12 brownies Prep Time: 10 minutes Bake Time: 25-30 min
¾ cup brown rice flour
¾ cup gluten free all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 teaspoon baking powder
Pinch of fine sea salt
1 ½ cups maple sugar
1 cup unsweetened vanilla almond milk
1 tsp. instant espresso dissolved in 1/2 cup hot water*
½ cup extra light tasting olive oil**
Powdered sugar (optional)
1. Preheat oven to 325 degrees F. Spray a 9” square baking pan with non-stick oil.
2. Over a large bowl, sift together the brown rice flour, GF all-purpose flour, and unsweetened cocoa powder with the baking soda and baking powder. Stir in the maple sugar and a pinch of fine sea salt.
3. In a separate medium-sized bowl, mix the wet ingredients. Add the wet ingredients to the dry mixture and stir until the batter is smooth.
4. Pour the batter into the baking pan, and bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean. Let the pan completely cool on a wire rack before dusting the brownies with powdered sugar and cutting into squares.
*For the instant espresso, I used an Italian brand called Medaglia d’Oro. It comes in a small jar with a green lid and the Italian flag on the label. I’ve found it in virtually every grocery store near me.
** Make sure you use extra light tasting olive oil, not extra virgin. There’s a difference in the flavor.