Tropical Traditions sent me a jar of their gluten-free organic brown rice syrup to try. My first thought was either to use it in an ice cream or in a baked dessert. Brownies, I thought! Oh, I couldn’t get them out of my mind! I already have a couple of gluten-free brownie recipes, however, I really was looking forward to making a healthier one, and one that was super gooey! I performed a search online for brown rice syrup recipes and stumbled upon just what I had in mind, a brownie recipe made with brown rice syrup! I converted it to gluten-free brownie recipe and 1 1/2 times’ed the recipe, as it originally made such small brownies. So, here it is – my newest gluten-free brownie recipe. It’s ooey, gooey, sticky and tastes almost like a chocolate caramel. I added a bit of flaxseed meal to make it a little more healthier, but using organic brown rice syrup was such a great start. Brown rice syrup may look like agave, but is barely sweet, and especially when this recipe is made with bittersweet chocolate. Definitely a decadent delight. Enjoy! And stay tuned in tomorrow for the Tropical Traditions brown rice syrup giveaway with 5 winners!
If you like gooey chocolate brownies, then you'll love these gluten free brownies! Not too gooey, not too cake-like. Perfect!
- 1/3 cup organic gluten-free bittersweet chocolate morsels or your favorite organic chocolate, (including dairy-free such as Enjoy Life Semi Sweet Mini Chocolate Chips)
- 6 Tablespoon pure cocoa powder
- 3/4 cup Carla's Gluten-Free Cake Flour Blend
- 1 Tablespoon organic flaxseed meal
- 6 Tablespoons organic unsalted butter
- 1 cup organic brown rice syrup
- 1 1/2 teaspoons organic vanilla extract
- 2 large organic eggs, room temperature
- 1 cup organic pecans or walnuts, chopped (optional)
- 1/8 teaspoon fine sea salt
- Preheat oven to 300°F.
- Oil an 9 x 9” baking pan; set aside.
- In a medium sized saucepan on medium heat, melt butter; lower heat to low and add the chocolate and cocoa powder; stir constantly until chocolate is almost melted. Remove from heat and continue to stir until mixture is smooth.
- Add the brown rice syrup, flaxseed meal, vanilla, stir and set aside to cool, about 10 minutes.
- Once cooled, add the egg and whisk until well combined. (Make sure your egg is at room temperature.)
- Add the flour, whisk well; fold in nuts.
- Pour the batter into the oiled pan.
- Bake for about 45-50 minutes. Center will be gooey until completely cooled.
- Allow to room temperature or chilled.
Check out other gluten-free brownie recipes: