With more self-care time on my hands, I can now do more baking. Did you know I used to be an avid baker (to the point where I considered having my own bakery)? Now being gluten-free, I used rice flour to make this fudgy and delicious chocolate brownie. It’s now my go-to for PMS snacks and cappuccino pairings.
1 cup (158 grams) rice flour
3/4 cup (86 grams) cocoa powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons (196 grams) unsalted butter
1 1/2 cups (300 grams) granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature
3/4 cup (128 grams) semi-sweet chocolate chips
Preheat 325 degrees and line a 8×8 pan with parchment paper.
In a medium size bowl, stir flour, cocoa powder, and salt.
In a large bowl, stir melted butter, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
Add the dry mixture to the wet and stir until almost no streaks of flour remain. Fold in the chocolate chips.
Pour the batter into the prepared pan.
Bake 35-42 minutes.
Let cool completely and then cover and store at room temperature for up to 4 days.