Tuesday, 23 October 2007

Cocoa Brownies

Here's the other brownie in my repertoire. These are a fairly middle-of-the-road brownie; not as extravagantly rich and decadent as some, not particularly pared-down and healthy. I think they are just perfect, personally. They should not be cake-like, but fairly solid and moist. Don't overbake them.

24 to 32 brownies
45 minutes - 15 minutes prep time

Cocoa Brownies3/4 cup brown rice flour
1/4 cup white rice flour
1/2 cup oat or barley flour
OR 1 1/2 cups soft whole wheat (pastry) flour
2/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cup sugar

1/2 cup vegetable oil
1 extra-large egg
2 teaspoons vanilla extract
2 tablespoons brown rice syrup
2/3 cup milk (or soy or rice milk)

Line a 9"x13" pan with parchment paper. Preheat the oven to 350°F.

Sift together the flours, cocoa, baking powder, salt and sugar.

Beat the vegetable oil with the egg. Beat in the vanilla brown rice syrup. Mix in the milk.

Stir the dry ingredients into the wet ingredients, until well mixed. Spread the batter evenly in the prepared pan.

Bake for 25 to 27 minutes. Let partially cool in the pan, then lift out to finish cooling. When cutting, keep washing the knife every few strokes to prevent it from becoming sticky and tearing the brownies instead of cutting them.


Valli said...

Wow, a second recipe for brownies. You are killing me here! I love the use of all the different flours in this one.

Ferdzy said...

Yeah, well. I had a social event to supply. The flours are really just to cope with the fact that I don't use wheat. You can if you want, and I forgot to put that in. (It's there now.) In brownies, though, you really don't miss the wheat. The rice flour mix makes a really good brownie.