Gluten Free Rice Flour Brownies


¾ cup unsalted butter melted

1/2 cup honey

1 cup dark chocolate chips

3 large eggs

1 tablespoon pure vanilla extract

1/3 cup Rice flour Natural Life

2/3 cup unsweetened cocoa powder

¾ teaspoon baking soda

1 teaspoon Ceylon Cinnamon powder Natural Life



Preheat the oven to 180 °C  and lightly oil a baking pan (20cm x 20cm) –  or line with parchment paper.

In a bowl, mix together the rice flour Natural Life, cocoa powder, baking soda, and the Ceylon cinnamon powder Natural Life. Set aside.

In a saucepan, melt the butter over medium heat with the chocolate chips and honey, stirring constantly. Avoid letting the mixture get too hot because you’ll want to cool it. Remove saucepan from the heat and allow it to cool.

Whisk in the vanilla extract, then the eggs one at a time. Whisk until the mixture is thick and glossy and looks like pudding or ganache.

Pour in the dry mixture and mix until just combined.

Pour the batter into the baking pan and bake for 25 to 35 minutes, until cooked through.

Allow brownies to cool for 15 minutes, cut and serve!

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