1 cup light brown sugar
1/4 cup rice flour
1/2 cup almond meal
1/4 tsp. baking soda
1/2 tsp. salt 5 tbsp. cocoa powder
1/2 cup butter or shortening, melted
2 eggs, beaten
1 tsp vanilla
2 tsp strong coffee
1/3 cup chocolate chips, coarsely chopped
1/2 cup chopped walnuts – optional
Preheat oven to 350 degrees and move rack to center of oven. Line an 8 x 8 inch baking pan with foil and up the sides, leaving some foil hanging over the edges as “handles” to lift brownies from the pan when done. Lightly oil bottom and sides or spray with no-stick cooking spray.
Whisk together the sugar, rice flour, almond meal, baking soda and cocoa powder in a mixing bowl. Add the melted butter, beaten eggs, vanilla and coffee, and beat on low speed for two minutes, scraping the bowl twice. Add about 1/4 cup of the chocolate chips and the nuts (if using) and beat for another 30 seconds.
Pour the batter into the pan and smooth the top. Sprinkle the remaining chopped chocolate chips on top.
Bake 30 – 35 minutes until set – the top will crack slightly. If using a knife to test for doneness, the knife blade should have a bit of batter stuck to it when removed, as they will set when removed from the oven.
Cool on a wire rack in the pan at least 15 minutes before removing.