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Chocolate Brownies

By FC on 06 December 2010 | Viewed 19342 times

I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee. Makes 12 slices.


1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar
¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato in Auckland is excellent)
1 teaspoon salt
1 teaspoon baking powder
½ cup vegetable oil
1 teaspoon vanilla
1 cup dairy-free chocolate chips (you can get them at New World and Pak ‘N Save but I used chopped up Whittaker’s 72% Dark Ghana)
¾ cup chopped walnuts


Mix ¼ cup of the rice flour in the espresso. Let the mixture cool completely so the choc bits don’t melt.

Preheat oven to 170 C.

Mix the rest of the flour with the other dry ingredients. Stir oil and vanilla into the espresso. Mix together wet and dry ingredients. Fold in chocolate chips and most of walnuts.

Pour mixture into a brownie tin. Mine is 27cm x 17cm. Sprinkle rest of walnuts on top.
Bake for 25-30 minutes for a soft and chewy brownie.
I find baking with rice flour sometimes results in a crumbly cake that doesn’t hold its shape. But adding oil here helped it to bind and cut well. It didn’t rise that much so I’d recommend 1 tsp baking powder.

Will try your recipe making it for my friend I will get back to you about how it goes Thanks for putting out there for us all

Posted by Quentin  on  15/01/11  at  11:53 PM

I made it as directed, including with the teaspoon of baking powder. They are very nice, however, next time I will leave out the baking powder as brownies don’t usually have any

Posted by Kathy  on  30/03/11  at  04:05 AM

Yes, you can probably leave out the baking powder if you wish. Pics here:

Posted by Frances  on  30/03/11  at  04:22 AM

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