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1.25 cups sugar
0.75 cups cocoa powder, sifted
0.5 cup vegetable oil
1 tsp vanilla extract
0.5 cup brown rice flour
2 tbsp. cornstarch
0.5 tsp salt
0.5 cup walnut pieces (optional)
Preheat the oven to 350°F. Grease and line an 8-inch square pan with parchment so that the paper comes up the sides of the pan.
Stir the sugar, cocoa and oil together until moistened.
Add the eggs and vanilla and whisk to blend.
Add the rice four, cornstarch and salt and stir until incorporated. Stir in the walnut pieces.
Scrape the batter into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes, until they lose their shine and when a tester inserted in the centre comes out clean. Cool the brownies to room temperature before slicing.
The brownies will keep in an airtight container for up to 2 days.