Here is the second installment of the series of rice holiday recipes that I'll be posting here on FTY. The recipes are of course brought to you by USA Rice Federation. Very excited about posting this one because it contains one of my all time favourite ingredients...can you guess?.....ok ok I'll tell you dear readers, it's CHOCOLATE! To my surprise, these contain actual brown rice, not only rice flour. Not being a real gluten-free cook I'm thinking I'll have to give these a try sometime down the road, just to test these out for myself. Without further dieu, here is the espresso brownie recipe for you all.

Recipe and photo from USA Rice Federation. Permission was granted prior to posting.

*Disclaimer: the recommendation to use U.S. Rice is strictly from the USA Rice Federation and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*


Makes 24 brownies

Preheat the oven to 350 degrees F

Baking time: 30-35 minutes

Ingredients:
  • 2 cups good quality dark chocolate, chopped
  • 1/2 cup unsalted butter
  • 2 tbsp instant espresso powder, divided
  • 2 eggs
  • 1 cup brown sugar, packed
  • 1 cup cooked U.S. brown rice
  • 1/4 cup brown rice flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 tsp vanilla extract (use pure vanilla)
  • 1/2 cup pecans or walnuts, chopped; if desired
  • 1/2 cup chocolate chips for the top, if desired

Preheat the oven to 350 F

Line a 9-inch square baking pan with parchment paper or foil and lightly oil the bottom.

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

In a 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 in the vanilla, and 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.


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