Tropical Traditions sent me a jar of their gluten-free organic brown rice syrup to try. I immediately pictured using it in ice cream or a baked dessert. Brownies kept popping into my head. I already have a couple of gluten-free brownie recipes, but I wanted a healthier version that was super gooey. While searching for brown rice syrup recipes I found one that matched my idea — a brownie made with brown rice syrup. I converted it to gluten-free and increased the batch by half because the original made very small portions. The result is my newest gluten-free brownie recipe: ooey, gooey, sticky, and with a taste reminiscent of chocolate caramel. I added a little flaxseed meal for extra nutrition, and using organic brown rice syrup gave the brownies a subtle sweetness that balances well with bittersweet chocolate. The texture is decadent and satisfying. Enjoy!
Yield: 9-12 brownie squares
If you enjoy gooey chocolate brownies, these gluten-free brownies strike a perfect balance — not too gooey, not cake-like. Simply perfect.
Ingredients:
- 1/3 cup gluten-free bittersweet chocolate morsels or your favorite organic chocolate (dairy-free options like Enjoy Life Semi-Sweet Mini Chocolate Chips work well)
- 6 tablespoons pure cocoa powder
- 3/4 cup Carla’s Gluten-Free Cake Flour Blend (using organic ingredients)
- 1 tablespoon flaxseed meal
- 6 tablespoons unsalted butter
- 1 cup gluten-free brown rice syrup (Lundberg) or light corn syrup
- 1 1/2 teaspoons pure gluten-free vanilla extract
- 2 large eggs, room temperature
- 1 cup pecans or walnuts, chopped (optional)
- 1/8 teaspoon salt
Instructions:
- Preheat the oven to 300°F for gooey brownies. For a more fully cooked, less gooey texture, bake at 350°F.
- Grease a 9 x 9-inch baking pan and set aside.
- In a medium saucepan over medium heat, melt the butter. Reduce heat to low, add the chocolate and cocoa powder, and stir constantly until the chocolate is almost melted. Remove from heat and continue stirring until smooth.
- Stir in the brown rice syrup, flaxseed meal, and vanilla. Set the mixture aside to cool for about 10 minutes.
- Once slightly cooled, whisk in the eggs until well combined (use room-temperature eggs for best results).
- Add the flour and salt, whisk until combined, then fold in the chopped nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 45–50 minutes. The center will remain gooey until fully cooled.
- Allow the brownies to cool to room temperature, or refrigerate to chill before cutting.
Check out other gluten-free brownie recipes:
Flourless Gluten Free Brownie Recipe with Ganache Topping
Chewy Gluten Free Brownie Recipe