Gluten Free Brownie Brittle

By stancec44

Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top. Add about 1/2 cup of of your favorite toppings. Any more, and the toppings will overwhelm the brittle.

Why this recipe works:

Thinly spread on a baking sheet, the batter becomes crispy with just small note of chewiness, like the edge of a traditional brownie.
Cocoa powder, not melted chocolate, ensures a deep chocolate flavor without adding too much richness to the recipe.

Ingredients

• Nonstick cooking spray
• 1/2 cup plus 1 tablespoon (2 1/4 ounces) white rice flour
• 1/2 cup (3.5 ounces) granulated sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup toppings, such as chocolate chips, chopped nuts, toffee pieces, and/or other candy

Details

Servings 4
Adapted from seriouseats.com

Preparation

Step 1

Preheat oven to 350°F. Line an 18- by 13-inch rimmed baking sheet with parchment paper. Spray parchment lightly with nonstick cooking spray.

In a medium bowl, whisk together white rice flour, granulated sugar, cocoa powder, baking soda, and salt. Add eggs, oil, and vanilla. Whisk until a smooth, thick batter forms. Spread batter out onto prepared baking sheet into an approximately 17- by 13-inch rectangle. Sprinkle topping evenly over batter.

Bake until set, about 16 minutes. Immediately cut into bite-size pieces with a pizza cutter or large knife, then allow to cool on the baking sheet. Store in a covered plastic container for up to 4 days.