This is a softer, richer version of the Basic Brownie. Probably not a good idea for kids anywhere near 9:00 at night, but they are perfect for a sugar/energy snack or an easy and quick thing to make when guests are coming over.
NOTE: Do not replace the rice flour with oat flour; I find that the oat flour gives far too grainy a texture.
2 ½ cups sugar
- 1 cup cocoa
½ cup rice flour
1 cup gluten-free cornstarch
1 cup (2 sticks) butter
1 teaspoon vanilla extract
½ cup coffee
1 cup semisweet chocolate chips
1 cup sliced almonds, chopped pecan pieces, or walnut pieces, optional
Preheat the oven to 350 degrees F, and grease a 9 by 13 inch glass baking pan.
Set the butter to melt. I use a small saucepan at medium heat, stirring it now and then, but you can also use the microwave by going for 1 minute, stirring, and going for another minute.
While the butter is melting, mix together the sugar, cocoa, rice flour, and cornstarch. Add the butter, eggs, vanilla extract, and coffee. Stir until blended.
Pour in the chocolate chips and stir.
Pour the mixture into the pan, then top with nuts. I usually top only half of the brownies with nuts, since some people prefer no nuts.
Place in the oven and cook for 30-35 minutes, thirty minutes for rather ‘goopy’ brownies, and thirty-five for well done. A knife should come out dirty but with dry crumbs on it. Of course, their may be some melted chocolate chip upon the knife as well. See ‘Cakes and Cupcakes Tips’ for more on this.
Remove brownies from oven and let cool on counter-top. You may want to either remove them from the pan and put them in an airtight container or cover them with a towel or a cookie sheet, to prevent them from drying out.