Moist and rich gluten-free brownies are delicious and decadent

Made with rich dark chocolate, a punch of espresso and rice flour, these thick and rich brownies are a must for family gatherings and holiday parties alike. And guests won’t believe that these deliciously decadent fudgy brownies are gluten-free.

Espresso Brownies

500 ml (2 cups) good-quality dark chocolate, chopped (not baking chocolate)

125 ml (1/2 cup) butter

30 ml (2 tbsp) instant espresso powder, divided

2 eggs

250 ml (1 cup) packed brown sugar

250 ml (1 cup) cooked brown rice

50 ml (1/4 cup) brown rice flour

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) baking soda

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10 ml (2 tsp) vanilla

125 ml (1/2 cup) chopped pecans or walnuts (optional)

125 ml (1/2 cup) chocolate chips, for the top (optional)

Heat oven to 180 C (350 F).

Line a 23-cm (9-inch) square baking pan with parchment or foil and lightly oil bottom.

In a large microwave-safe measuring cup, melt dark chocolate, butter and 15 ml (1 tbsp) of the espresso powder in microwave. Stir together to combine. Set aside.

In a bowl and using a mixer, beat eggs on medium-high until frothy. Add brown sugar and beat until mixture is smooth. Stir melted chocolate mixture into egg-sugar mixture a little at a time. Incorporate it slowly and beat well for a good minute. The chocolate will look smooth and glossy.

In a food processor, combine brown rice, rice flour, remaining espresso powder, salt and baking soda until well combined. Add rice mixture into chocolate mixture and beat well for a minute. Add vanilla and beat for 1 minute.

Fold in half of the nuts, if using, and spread batter into prepared baking pan, smoothing top to even it out. Sprinkle with chocolate chips and remaining nuts, if using. Shake the pan a little to help even out the batter.

Bake in centre of oven until brownies are set, 30 to 35 minutes. Don’t overcook (brownies should be fudgy rather than dry and crumbly).

Let cool completely on a wire rack before covering and transfer into the refrigerator to chill for at least 2 hours and up to 1 day before cutting into squares (they are easier to cut when cold).

Makes 24 brownies.

Nutritional information per serving: 170 calories; 2 g protein; 10 g total fat (6 g saturated fat); 22 g carbohydrate; 1 g fibre; 30 mg sodium; 30 mg cholesterol.

Source: USA Rice Federation, http://www.riceinfo.com