Prep: 10 minutes | Cook: 25 minutes | Ready In: 35 minutes Serves: 12
This is the gluten free version of the Cocoa Brownies.
1/2 cup butter
1/4 cup sugar (or less)
3/4 cup rice flour
1 teaspoon cream of tartar (optional but recommended)
1/4 cup cocoa powder
1/2 cup milk
1 pinch salt
1 teaspoon vanilla
- Preheat oven to 350° F (177° C). Grease and flour an 8-inch square baking pan or a brownie mold.
- In a large bowl cream butter and sugar with an electric mixer. Add eggs and beat well.
- Add rice flour, cream of tartar, cocoa, milk, salt and vanilla and beat thoroughly.
- Spread the batter into the prepared baking pan or brownie mold.
- Bake in the preheated oven for 25 minutes.
To veganize them, double the ingredients and substitute the eggs with 2 tablespoons (one for each) soy flour, the butter with vegetable oil (eg. sunflower or corn oil) and use water, soy milk or almond milk instead of whole milk. For detailed ingredient amounts and directions, check out my Vegan Cocoa Brownies recipe and for detailed ingredient substitutions, visit the vegan ingredient substitutions page.
You can add additional flavors by adding bananas (see [insert banana brownie recipe]), strawberries and other fruit or alcohol (eg. Baileys® – see below). The vegan versions are on the individual recipe pages in the “FYI” section.
For the sugar free version, check out the Sugar Free Cocoa Brownies recipe.
For Christmas you can also add eggnog or Baileys® – to find out more, view the Cocoa Baileys® Brownies recipe.
Using the brownie molds, baking will not take as long as stated in the recipe above. To make sure they don’t turn out too hard and as baking times can vary, it will be best to check after 15 minutes. I’m guessing the brownies should be fine after 20 minutes. The overall baking time depends on the actual temperature (which can vary when converting from F to C and vice versa), the size of the brownie mold and the consistency – which can vary depending on the ingredients you use (type, brand, etc.).