Hi, friends! These small-batch brownies put cocoa and dark chocolate first, with rice flour supporting the soft center. My grandmother’s chocolate desserts always tasted of chocolate, and that is the idea here. Let the brownies cool in the pan before cutting neat squares.
- Prep
- 15 minutes
- Cook or chill
- 17–23 minutes
- Yield
- 9 squares
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Brownies
- 100 g 70% dark chocolate (3½ oz)
- 3 tablespoons butter or coconut oil
- 2 eggs
- ½ cup packed brown sugar, or a baking sweetener’s labeled equivalent
- ½ cup rice flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- ⅓ cup walnuts, optional
How to make it
- Preheat to 350°F (180°C). Line a 20 × 20 cm (8-inch square) pan with parchment.
- Melt the chocolate and butter in short microwave bursts or over gently simmering water. Stir and let become lukewarm.
- Mix the eggs and sugar or correctly measured sweetener just until combined, without whipping for volume.
- Stir in the melted chocolate and vanilla. Sift over the rice flour, cocoa, and salt, then fold in. Add the optional walnuts.
- Spread in the pan. Bake for 17–23 minutes, until the edges set and the center is softly set rather than liquid. Do not wait for a bone-dry toothpick.
- Cool completely in the pan, then cut with a clean knife.
Small details that help
Rice flour does not make a brownie free of sugar or low in calories. Dark chocolate can contain added sugar; check the label. Baking sweeteners differ in sweetness, bulk, browning, and crust formation, so use the manufacturer’s conversion instead of swapping any product by equal volume. No baking powder is needed.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Why are they dry?
Too much flour, a large pan, or overbaking can dry the center. Use the stated pan size and watch the texture.
Are they gluten-free?
Only if all ingredients meet that need and the kitchen avoids cross-contact. Check chocolate and flour labels.
Can I leave out walnuts?
Yes. They are optional, and leaving them out also avoids that particular tree-nut ingredient.