Brown Rice Syrup Brownies

In place of or combined with the nuts, you can mix in toasted coconut, cacao nibs, chocolate chips, toasted sunflower seeds, or dried cherries. For mocha brownies, add 1 teaspoon of finely ground espresso beans when melting the chocolate and butter.


  • 55g bittersweet dark chocolate
  • 4 tablespoon non-alkalized cocoa powder
  • 4 tablespoon unsalted butter
  • ¾ cups brown rice syrup
  • 1 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • ½ cup whole-wheat flour or whole-wheat pastry flour
  • ¾ cup toasted, coarsely chopped nuts (almond, walnuts, or pecans are good)
  • ¼ teaspoon sea salt or flakes

Note: Ingredients in bold are generally available at Community Foods


Preheat oven to 150 degrees and position rack in the center. Grease a square cake pan.

In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely.

Once cool, add the eggs and stir until well combined. Add the flour and nuts and stir until almost combined. If adding the salt, do so now and gently stir until just combined, being careful not to over mix the batter.

Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack.

Bake, rotating the pan mid-way through, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes.

Allow to cool in the pan for a full 10 minutes, then gently separate the brownies from the edges of the pan with a knife and invert onto a cooling rack.

Makes 9 brownies.

Recipe from