RCI-BR.005.0089.001
Brownies I
Makes 16 brownies.
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- ⅓ cup
- ⅓ cup
- thawed frozen egg substitute or 2 eggs½ cup
- alcohol-free vanilla extract or vanilla powder1½ teaspoons
- 1 cup
- ½ teaspoon
- ¼ teaspoon
- ½ cup
- ¼ cup
- ½ cup
- confectioners sugar for garnish1 unitoptional
Method
1
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan with olive oil or non-stick spray.
2
Sift together unsweetened cocoa powder, rice flour, brown rice flour, baking powder, and salt in a small bowl to remove lumps and combine evenly.
3
Whisk olive oil and egg substitute together in a large mixing bowl until well blended, about 1 minute.
4
Add sugar and vanilla extract to the egg mixture, whisking until the ingredients are fully combined and the mixture is smooth.
5
Fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined; do not overmix. Fold in the chopped walnuts until evenly distributed.
6
Pour the batter into the prepared baking pan and smooth the top with a spatula to ensure even thickness.
7
Bake for 20–25 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
25 minutes
8
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack, at least 30 minutes.
9
Once cooled, cut the brownies into 4 equal squares or as desired. Dust lightly with confectioners sugar if desired before serving.