You asked for it. For all the people who sampled these scrumptious brownies at our events and asked us how we make them, here’s the recipe we promised. No one will guess that these brownies are made with rice flour instead of wheat flour. Fructose replaces cane sugar adding up to fewer calories and better digestion. Low on the Glycemic Index!
- 4 bars (1 oz each) unsweetened chocolate for baking,broken into pieces
- 3/4 cup (1 1/2 sticks) gluten-free margarine or butter, if you’re not casein-free
- 1 1/2 cups fructose, or 1 cup honey
- 3 eggs, lightly beaten
- 11/2 teaspoons GF vanilla extract
- 1/2 cup rice flour (plus 3 tablespoons if using honey)
- 1/4 teaspoon salt
- 1 cup chopped nuts (optional)
13x9x2 inch baking pan.
- Lightly grease a 13x9x2 inch baking pan. Heat oven to 350 degrees, or 325 degrees if using a glass baking dish.
- Place chocolate pieces and butter in a large microwave bowl. Microwave 1 1/2 to 2 minutes to melt chocolate. Mixture should stir smooth without lumps. Be careful not to overheat.
- Add fructose (or honey) and blend. Add eggs and vanilla. Mix well with a wooden spoon or lightly beat on low with a mixer. Add rice flour (plus 3 tablespoons rice flour, if using liquid sweetener). Do not overbeat. Add nuts if you like. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden toothpick inserted in the middle comes out clean. Cool completely on rack. Cut into squares.
Make about 24 brownies.