I’ll be the first person to admit that I’m not known for my prowess in the kitchen. I’m more of an “eat crackers at the kitchen counter while checking notifications on my phone” kind of person. Now that I’ve eliminated gluten (save for the occasional painful 3am cheat pizza or burrito) I have been forced to create my own gluten-free twists on my favourite meals. In a recent challenge to make a few meals and snacks with rice grown in the USA I have experimented with tortilla and rice soup, Mexican-style stuffed peppers, stir-fry’s, and my favourite of all:
Gluten-free Brown Rice Espresso Brownies
- 2 cups (500 mL) good quality dark chocolate (not Bakers), chopped
- 1/2 cup (125 mL) butter
- 2 tbsp (30 mL) instant espresso powder, divided
- 2 eggs
- 1 cup (250 mL) packed brown sugar
- 1 cup (250 mL) cooked U.S. brown rice (I cook mine on the stove, but you can also use a rice cooker or microwave!)
- 1/4 cup (50 mL) brown rice flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 2 tsp (10 mL) vanilla
- 1/2 cup (125 mL) chopped pecans or walnuts, if desired
- 1/2 cup (125 mL) chocolate chips for the top, if desired
- Preheat the oven to 350 F (180 C).
- Line a 9-inch (23 cm) square baking pan with parchment or foil and lightly oil the bottom.
- In microwave, melt the dark chocolate, butter and 1 tbsp (15 mL) of the espresso powder in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
- In bowl, beat the eggs on medium high until frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the 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 the brown rice, rice flour, espresso powder, salt and baking soda until well combined. Add the rice mixture into the chocolate mixture and beat well for a minute. Add the vanilla, beat one minute.
- Fold in the nuts and spread the batter into the prepared baking pan, smoothing the top to even it out. Sprinkle with chocolate chips and remaining nuts. Shake the pan a little to help even out the batter.
- Bake in the centre of the oven just until the brownies are set, about 30 to 35 minutes. Don’t overcook (they should be fudgy rather than dry and crumbly).
- Cool completely on a wire rack before covering and transferring to refrigerator to chill for at least two hours and up to one day before cutting into squares (they are easier to cut cold).
- EAT! YUM!
Do you have any great recipes for baked treats using rice? Let me know!
Check out this video featuring Rose Reisman for more great recipes with rice: