Gooey Gluten Free Brownie Recipe

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 I converted it to gluten-free brownie recipe and 1 1/2 times’ed the recipe, as it originally made such small brownies.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!

Googey Gluten-Free Brownie Recipe: Sweetened with Brown Rice Syrup

Yield: 9-12 brownie squares

If you like gooey chocolate brownies, then you'll love these gluten free brownies! Not too gooey, not too cake-like. Perfect!

Ingredients:

1/3 cup 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 (using organic ingredients)
1 Tablespoon flaxseed meal
6 Tablespoons unsalted butter
1 cup gluten free brown rice syrup (Lundberg) (or light corn syrup)
1 1/2 teaspoons pure/gluten free vanilla extract
2 large eggs, room temperature
1 cup pecans or walnuts, chopped (optional)
1/8 teaspoon salt

Instructions:

Preheat the oven to 300°F. (Bake at 350°F for thoroughly cooked brownies - not gooey.)
Oil a 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 cool to room temperature or refrigerate to chill.

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Check out other gluten-free brownie recipes:

Flourless Gluten Free Brownie Recipe with Ganache Topping Recipe

Chewy Gluten Free Brownie Recipe

Gluten Free Recipes Admin