Perfectly Successful Rice Flour Brownies
Perfectly Successful Rice Flour Brownies
Mill-Free! Moist & Fudgy Homemade Brownies Made with Rice Flour
After two previous attempts, I’ve finally succeeded in making homemade brownies! The first failure was due to inaccurate measurements and adding too much rice flour, resulting in a dry texture. The second failure stemmed from over-melting the butter and an overly wet batter. This recipe shares the hard-won lessons learned to create incredibly moist and rich brownies using only rice flour, completely free of wheat flour. Enjoy these healthy, gluten-free delights!
Brownie Batter Ingredients- 120g unsalted butter, softened at room temperature
- 100g dark chocolate
- 2 large eggs
- 80g Mascobado sugar
- 80g rice flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Cooking Instructions
Step 1
In a mixing bowl, combine the softened butter (120g) and dark chocolate (100g). Melt them together either over a double boiler or in the microwave at 30-second intervals, stirring between each interval until fully melted. Whisk gently with a spatula until the mixture is smooth and uniform.
Step 2
In a separate mixing bowl, lightly beat the 2 large eggs. Add the Mascobado sugar (80g) and whisk until the sugar is dissolved. Stir in the vanilla extract (1 tsp) to eliminate any eggy smell, mixing again briefly.
Step 3
Now, it’s time to combine the two bowls. Pour the egg and sugar mixture into the bowl with the melted chocolate and butter. Whisk gently until just combined. Next, sift the rice flour (80g), unsweetened cocoa powder (2 tbsp), and baking powder (1 tsp) directly into the wet ingredients. Sifting prevents lumps and contributes to a smoother batter.
Step 4
Fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix. (Optional) For added texture and flavor, stir in your favorite nuts like walnuts, almonds, or macadamia nuts. (Personal note: Macadamia nuts didn’t work as well for me in this recipe, but feel free to experiment!).
Step 5
Transfer the batter to your prepared baking pan or brownie tin. Smooth the top evenly. Cover the pan tightly with plastic wrap to prevent the batter from drying out, and refrigerate for at least overnight. This resting period allows the flavors to deepen and the texture to become wonderfully fudgy.
Step 6
The next day, remove the batter from the refrigerator and let it sit at room temperature for about 30 minutes to slightly soften. Preheat your oven to 175°C (350°F). Place the softened batter into the preheated oven and bake for approximately 20 minutes. Baking time may vary depending on your oven, so keep an eye on it.
Step 7
To check for doneness, insert a skewer or toothpick into the center of the brownie. If it comes out clean or with a few moist crumbs attached, it’s ready. Once baked, remove from the oven and let it cool completely on a wire rack. For an even denser, fudgier texture, chill the cooled brownies in the refrigerator.
Step 8
After about an hour in the refrigerator, take out the chilled brownies and cut them into your desired portion sizes. Wrap each piece individually for easy storage and later enjoyment. These rice flour brownies are best served cold, and they pair wonderfully with coffee or milk.
