So the last time I experimented with making these brownies, my hand slipped with the nutmeg and it was a disaster. Round 2 with the recipe led me to the ripe bananas sitting on my counter. I altered the recipe a tad.. omitted the salt since I used salted butter, added whole flax seeds, and some mashed bananas.
I can’t wait for them to be cooked!
Here is the recipe adapted from a recipe I picked up a few months ago from a fellow gluten-free blogger:
3/4 cup white rice flour
1 cup brown sugar
1 teaspoon salt (omitted because of the salted butter)
5 tablespoons cocoa
1/2 cup butter, melted
1 teaspoon vanilla extract
2 tablespoons whole flax seeds
2 ripe bananas mashed
Preheat the oven to 350 degrees. Mix all ingredients (I added some chocolate chips) and spread into a greased 8×8 pan (or likeness) and bake for 30 minutes or until toothpick inserted comes out clean. Cool, cut, wrap, and freeze.