Try our newest mix!

The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.

Brown Rice Brownies


  • 1/3 cup YesYouCan Brown Rice Flour
  • ¾ cup unsalted butter melted (1.5 sticks)
  • 1/2 cup pure maple syrup
  • 1 cup dark chocolate chips plus more for mixing in the batter, optional
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 180C and lightly grease an 8” x 8” baking pan or line it with parchment paper.
  2. In a bowl, combine brown rice flour, cocoa powder, baking soda, and ground cinnamon, then set aside.
  3. In a saucepan over medium heat, melt butter (or coconut oil) with chocolate chips and pure maple syrup, stirring continuously. Be cautious not to overheat the mixture, as it needs to cool later. Remove the saucepan from the heat and let it cool.
  4. Whisk in the vanilla extract, followed by the eggs one at a time, until the mixture becomes thick, glossy, and resembles pudding or ganache.
  5. Add the dry mixture and stir until just combined. If you're including extra chocolate chips, add them now (ensuring the batter cools before adding ensures they remain intact).
  6. Pour the batter into the prepared baking pan and bake for 25 to 35 minutes or until fully cooked. Allow the brownies to cool for 15 minutes before serving.

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