1/3 cup unsweetened cocoa powder
1/3 cup olive oil
1/2 cup thawed frozen egg substitute or 2 large eggs
1 1/2 teaspoons alcohol free vanilla extract or vanilla powder
1 cup granulated sugar
1/2 teapoon baking powder
1/4 teaspoon salt
1/2 cup rice flour
1/4 cup brown rice flour
1/2 cup chopped walnuts
Confectioners (powdered) sugar for garnish, optional
Combine cocoa and oil together in small
bowl until blended.
Whisk egg substitute and vanilla 1 minute
in large bowl; whisk in sugar, baking powder and salt. Stir in
cocoa mixture, rice flour, brown rice flour and nuts.
Pour mixture into lightly greased 8-inch
square pan.
Bake in 350°F (175°C) 20 to 25
minutes, or until wooden pick inserted in center comes out clean.
Cool brownies in pan on wire rack.
Dust with confectioners sugar, if desired.
Cut into 16 squares.
Makes 16 squares.
Recipe provided courtesy of the USA Rice Federation.
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