"This moist, chewy fudge brownie recipe is so simple to put together. Made with brown rice flour and almond flour, these are crispy on the outside and gooey on the inside, making it an undeniably good, gluten-free dessert.
With a rich chocolate flavor, feel free to add more chocolate – chips or chunks to make them even richer. It's all up to you!"
Best Gluten Free Brownies Ever
5
- ★★
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- Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 tablespoons ground chia seeds
- 1 cups water
- 1 cups brown sugar
- 1/2 cups cut into thin strips palm jaggery
- 3 tablespoons virgin coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoons baking powder
- 3/4 cups brown rice flour
- 1/2 almond flour
- 1/2 teaspoons salt
- 1/4 cups cocoa powder
Method
Step 1
Preheat the oven to 350 degrees F or 180 degrees C or gas mark 4. Line a 9×9-inch baking pan with parchment paper and set aside.
Step 2
Soak the ground chia seeds in water for a minimum of 15 mins.
Step 3
Whisk together the wet ingredients – coconut oil, palm jaggery, brown sugar, vanilla extract and chia seeds until the sugar dissolves. Here you may use a hand blender at a low speed as well.
Step 4
Combine the dry ingredients – rice flour, almond flour, baking powder, salt and cocoa powder. Give it a mix and add slowly to the wet mixture.
Step 5
Pour this in the baking tray. Bake in a preheated oven at 350 degrees F or 180 degrees C or gas mark 4 for 25-30 mins. The best way to test if the brownies are cooked is a knife coming out clean through it. For substitutes for the ingredients, please visit my website! Happy Baking!