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Chewy Brownies
Ingredients
1.25 cups sugar (about 250 g)
0.75 cups cocoa powder, sifted (about 64 g)
0.5 cup vegetable oil (about 110 g)
3 eggs (about 150 g without shells)
1 tsp vanilla extract (about 5 g)
0.5 cup brown rice flour (about 80 g)
2 tbsp cornstarch (about 16 g)
0.5 tsp salt (about 3 g)
0.5 cup walnut pieces (about 60 g)
Instructions
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 brown rice flour, 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 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.
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