If you want to eat brownies but don’t want to use regular flour, maybe because you are avoiding gluten or you are just curious to try something new, then you should try my Rice Flour Brownies with Cocoa Powder recipe.
This is what I just recently made.
These brownies are soft and have a little chewy center, crispy edges, and a deep chocolate flavor.
So, In this post, I will show you how you can make these brownies using Rice Flour and Cocoa Powder only.
Plus I will also tell you how you can keep these brownies 100% gluten-free and what to do if you want to make them dairy-free or egg-free.
Moreover, I will also share some of the tips and variations that I have tried while making these brownies. And trust me, they were awesome.
Why Make Brownies with Rice Flour Instead of Regular Flour?
The reason that you should use rice flour is that rice flour is naturally gluten-free.
So, if you are gluten-sensitive or baking for someone who is just avoiding gluten, then rice flour would be a perfect option rather than making it from all-purpose or wheat flour.
Secondly, rice flour has a light texture, which will give your brownies a nice, delicate crumb. It is not as dense or dry as some people think.
But yeah, it doesn’t absorb liquid the same way as wheat flour does. So that’s the downside, we can say.
However, if you balance your liquid and fat a little carefully, which I will guide you, you can have the perfect rice flour brownies with cocoa powder.
And third, it’s also affordable and easy to find.
I’d say even if you are not gluten-free, you should try this recipe at least once. You will see the different textures that make these brownies fun.
Also read: Mini Lava Cakes in Muffin Tins Recipe
Ingredients You’ll Need to Make Rice Flour Brownies
Here are the ingredients that you will need for this easy rice flour brownie with cocoa powder recipe. I’m keeping it simple, and you can also swap some ingredients if you have dietary restrictions.
- ½ cup rice flour: I use fine white rice flour that my mom also uses for making bread. However, you should avoid glutinous or sticky rice flour unless you want gooey mochi-like brownies.
- ½ cup unsweetened cocoa powder: This will give the chocolate base. I prefer Dutch-processed cocoa for its deep flavor, but natural cocoa works well, too. So, use that is easily available.
- ½ cup sugar: You can use white granulated sugar or coconut sugar for a little caramel flavor.
- 2 eggs: They will help bind everything and give your rice flour brownies with cocoa powder a fudgy structure.
- ½ cup melted butter: It will give richness and make the brownie moist. Besides this, you can sub with coconut oil or vegan butter if needed.
- ½ tsp vanilla extract: It is optional, but you can use it for aroma.
- ¼ tsp salt: This will bring out the chocolate flavor.
- ¼ tsp baking powder: You want to use it for a little lift so it’s not too dense.
Optional: Chocolate chips, walnuts, or peanut butter swirl, only if you want to upgrade.
How to Make Gluten-Free Brownies Using Rice Flour
Well, this recipe is already gluten-free because we are using 100% rice flour instead of wheat-based flour.
But if you want to be 100% sure about that, so here are things you want to keep in mind:
- Check your cocoa powder: Some brands have cross-contamination. That’s why you have to use certified gluten-free cocoa.
- Use gluten-free vanilla extract: A few brands also contain alcohol derived from wheat, so you want to check the label.
- Don’t mix with regular flour utensils or trays: If you use wheat flour in the kitchen, then you should also use wheat flour; plus, you should also clean the bowl and tools to avoid gluten traces.
- Double-check your baking powder: Most are gluten-free, but still, I recommend you look at the brand label.
If you follow these tips, your brownies will be 100% gluten-free and safe for anyone avoiding gluten.
Also read: Easy Banana Bars without Frosting
Step-by-Step Rice Flour Brownies with Cocoa Powder
Follow this easy rice flour brownies with cocoa powder:
Step 1: Preheat & Prep:
You have to preheat your oven to 350°F (175°C).
Then take an 8×8 inch baking dish (It can be of different sizes too). However, line it with parchment paper or grease it well with butter or oil.
Step 2: Melt the Butter
Melt the butter in a small saucepan or microwave. Ans allow it a little so it doesn’t scramble the eggs when you mix them.
Step 3: Mix Wet Ingredients
Take a bowl:
- Crack two eggs,
- Add sugar,
- Vanilla extract
And start whisking it well until you see the light and slightly foam.
Then, pour in the melted butter and mix again.
Step 4: Add Dry Ingredients
Now, sift in the rice flour, cocoa powder, baking powder, and salt.
And then start stirring until you get a thick brownie batter.
It will be a little bit different from regular brownie butter. It will be gritty at first because of rice flour, but it will get smooth after mixing properly.
Step 5: Fold in Add-ins (Optional)
If you want, you can pour chocolate chips, chopped nuts like pistachios, almonds, or something else, or just simply swirl a spoon of peanut butter on the top.
It’s optional, but I would recommend you to use add-ins. I personally like pistachios for such recipes.
Step 6: Bake
Pour the batter into your baking dish. Smooth out the top with a spatula.
Then, bake for 20 to 24 minutes.
When your rice brownies are ready, they will look set and a little crackly.
You can also try to insert a toothpick; it will come out with a few moist crumbs but not raw batter.
Step 7: Cool & Slice
Once everything is done, you want to cool down your pan for around 15 to 20 minutes. This is the hard part because they will make you want to eat it, as rice flour brownies with cocoa powder smell well.
However, once cooled, you can slice it into squares. Usually, I get 9 small squares or 6 large squares. But it can also be different in your case.
Also read: 3 Ingredient Chocolate Mousse Without Eggs
Texture & Taste: What to Expect from Rice Flour Brownies
Rice flour gives you a lighter texture than regular flour.
So, you can’t expect dense, cakey brownies.
These rice flour brownies will be soft in the middle and have little chewy edges. And they will also be rich because of cocoa powder and butter.
If you add chocolate chips, they will melt and give you a fudgy touch.
It is kind of a different brownie, like a cross between a fudge bar and a soft cake.
Plus, it is also great for people who want something easy and gluten-free.
Also, it doesn’t have a dry, crumbly feeling like some gluten-free brownies have. The butter and egg will help bind everything and keep it moist.
Tips for the Best Rice Flour Brownies
If you are making this easy rice flour brownies with cocoa powder recipe for the first time, you wanna follow these tips for the perfect brownies.
- Don’t overbake: You always keep an eye on it after 20 minutes. Because If you mistakenly bake them too long, they will dry out quickly.
- Use fine rice flour: Coarse rice flour will make the brownies gritty. And the fine texture gives smoother results.
- Add a spoonful of yogurt (optional): If you want extra moisture, you can add 1 tbsp of Greek yogurt or sour cream to the batter.
- Let it cool: Rice flour brownies firm up better as they cool. So, you shouldn’t cut them while they’re hot.
Also read: Chocolate Lava Mug Cake 3 Ingredients
Serving Ideas
You can eat these brownies as they are. But here are some fun ways I’d suggest you serve them, especially on special occasions:
- With a scoop of vanilla ice cream: You should do it when brownies are warm.
- Drizzle melted chocolate or Nutella over the top.
- Top with fresh raspberries or strawberries: It will add freshness.
- Pair with coffee, hot chocolate, or even milk; they all work great as a dessert or mid-day snack.
Conclusion
This was my easy Rice Flour Brownies with Cocoa Powder Recipe, and it’s not just easy but also gluten-free—without tasting like some weird healthy substitute.
You will only need basic ingredients and no fancy mixer, and the result will be soft, chocolatey, and rich brownies that will taste delicious.
Plus, if you want, you can tweak the recipe to make it dairy-free, nut-free, or even extra fudgy.
It’s one of those recipes that’s perfect when you want to bake something quick and that too without compromising on taste.
Now, if you’re avoiding gluten or just want to try a new brownie style, this one’s worth trying.
Frequently Asked Questions (FAQs)
Here are few question and answers about the Rice Flour Brownies with Cocoa Powder Recipe.
Can I use brown rice flour instead of white rice flour?
Yes, you can use brown rice flour. But keep in mind that the texture will be different.
White rice flour will give you a more tender and smooth bite; on the other hand, brown rice flour will add more nutty flavor. And it can also be grittier.
So, if you are okay with the healthier texture, go ahead and try brown rice flour. But if you want soft brownies, you should use white rice flour.
How do I make this recipe dairy-free?
Instead of using butter, you should use coconut oil or any other plant-based alternative.
You also want to make sure that your add-ins, like the chocolate chips, are dairy-free, too.
The rest of the ingredients that I have included, like rice flour, cocoa powder, etc., are already dairy-free.
So you just have to replace butter to make this easy rice flour brownie with cocoa powder dairy-free.
Why did my brownies turn out dry or crumbly?
It happens when you overpack or use coarse rice flour.
That’s why I recommend you check in every 20 minutes.
Remember that brownies continue cooking a bit, even after taking them out.
Also, you want to make sure that you are using fine rice flour, not gritty or coarse types.
Plus, you don’t want to skip the butter or eggs. They will also keep everything moist and together.
Rice Flour Brownies with Cocoa Powder Recipe
Ingredients
Core Ingredients:
- ½ cup rice flour
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- 2 eggs
- ½ cup melted butter
- ½ tsp vanilla extract
- ¼ tsp salt
- ¼ tsp baking powder
Optional Add-ins:
- Chocolate chips optional
- Chopped walnuts or pistachios optional
- Peanut butter swirl optional
Instructions
- Preheat oven to 350°F (175°C). Line or grease an 8x8 inch baking pan.
- Melt the butter and allow it to cool slightly.
- In a bowl, whisk eggs, sugar, and vanilla until light and slightly foamy. Add melted butter and mix again.
- Sift in rice flour, cocoa powder, baking powder, and salt. Mix until smooth and thick.
- (Optional) Fold in chocolate chips, nuts, or swirl peanut butter on top.
- Pour into baking dish and smooth the top.
- Bake for 20–24 minutes or until a toothpick comes out with moist crumbs.
- Cool for 15–20 minutes before slicing. Enjoy!
Notes
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.
