Sprouted Brown Rice Flour Brownies
Indulge in these rich, gluten-free sprouted brown rice brownies!
Sprouted Brown Rice Flour Brownies
🍫🌾 A healthier twist on a classic treat that's sure to satisfy your sweet tooth. 😋✨
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Cooking Time
30 - 40 mins
Ingredients
170 grams unsalted butter/ghee/coconut oil
120 ml pure maple syrup
170 grams dark chocolate chips (plus more for mixing into the batter, optional)
3 large eggs
15 ml pure vanilla extract
45 grams brown rice flour
55 grams unsweetened cocoa powder
3/4 tsp baking soda
2 tsp instant coffee or ground cinnamon
How to Make It
Preheat the oven to 175°C (350°F) and line a baking pan with parchment paper.
In a bowl, combine the brown rice flour, cocoa powder, baking soda, and instant coffee granules. Set aside.
In a saucepan over medium heat, melt the butter/ghee (or coconut oil) with the chocolate chips and pure maple syrup, stirring constantly. Avoid letting the mixture get too hot. Remove the saucepan from heat and let it cool.
Whisk in the vanilla extract, then add the eggs one at a time, whisking until the mixture is thick and glossy like pudding or ganache.
Add the dry mixture to the wet mixture and stir until just combined.
If adding extra chocolate chips, allow the batter to cool before mixing them in to ensure they stay intact.
Pour the batter into the prepared baking pan and bake for 25 to 35 minutes, until cooked through.
Allow the brownies to cool for 15 minutes before serving.