Who doesn’t love a good brownie? There are two types of brownies, ooey gooey brownies, and cake like brownies. I love them both. But this whole-grain, gluten-free recipe is the latter, a cake like brownie.
grinding the rice flour
It’s perfect for a light, whole-grain treat when the chocolate urge hits. Or top with this cream cheese icing or chocolate buttercream frosting for the ultimate indulgence.
It’s okay, go back for seconds. These whole-grain brownies are packed full of fiber, manganese, folate, and B-6.
These are sure to be a hit with children, and great for a pot luck, just double the recipe and bake in a 9×13 inch pan.
ready for the oven
While the brownies are still warm, serve topped with vanilla ice cream, chocolate sauce, whipped cream, and chopped nuts for a delicious brownie sundae.
- ¾ cup sucanat
- ½ cup coconut oil
- 2 oz. unsweetened baking chocolate
- ¼ cup black bean flour
- ½ cup brown rice flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup chopped pecans
- Pre-heat oven to 350 degrees. Liberally grease a 8x8 inch pan.
- In a double boiler melt the coconut oil, chocolate, and honey.
- Meanwhile combine the flours, baking powder, and salt, stir.
- Once the oil, chocolate, and honey is melted, pour the liquid into the dry ingredients, stir.
- Add eggs, and mix to combine.
- Fold in chopped pecans.
- Pour into 8x8 pan and bake for 30 minutes or until done when sides of the brownie start to lift away from the pan.
*Don’t have a double boiler? That’s okay, you can make your own. You will need two pots, one larger than the other. Fill the larger pot with water, and set the smaller pot into the larger one, making sure the water sets just below the smaller pot. Turn the heat on medium high. As the water heats up it will warm the smaller pot and melt the chocolate, coconut oil, and honey gradually as not to burn it.
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