ChocNut Brownies - Gluten Free!
These ChocNut Brownies are made with rice flour which makes them gluten free! It's swirled with ChocNut Spread and topped with crumbled ChocNut. It is a fudgey ChocNut's dream come true!
Servings: 9 Servings
Equipment
- 4 Quart Sauce Pan
- 8x8 Square Baking Pan
- Foil
Ingredients
- 1 Cup Auro dark chocolate coins
- ½ Cup Unsalted Butter
- 6 Pieces ChocNut Crushed
- ¼ Cup Extra Fine Sugar
- 1 Cup Muscovato Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- ¾ Cup Cocoa Powder
- ⅓ Cup Rice Flour
- 1 Teaspoon Salt
- 9 Teaspoon ChocNut Spread
Topping
- 6 Pieces ChocNut Crushed
Instructions
- Prep. Then line an 8x8 square pan with foil and spray with cooking spray. Pre-Heat oven to 325F.
- Melt. Place the butter, crushed ChocNut and chocolate in a heavy bottomed sauce pan. Melt over low heat until super smooth.
- Mix Batter. Turn off the heat and add in both the white and muscovado sugar. Mix well until smooth. Add in the cocoa powder and mix well until smooth. Add Eggs. Add the eggs one at a time mixing well in-between each addition followed by the vanilla. Then mix in the rice flour and salt.
- Swirl. Pour in the batter in prepared pan and smooth out making sure the batter goes to the edges and is even. Dot in 9 teaspoons of ChocNut Spread into the batter and swirl in. Spread the remaining ChocNut crumbles over the top.
- Bake. Bake at 325F for 30 minutes. Take out of the oven and leave to cool to room temperature.
- Serve. Cut into big 9 squares or mini 36 squares or something in betwee.