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Yield: Makes 16 brownies

• 1/3 cup unsweetened cocoa powder
• 1/3 cup olive oil
• 1/2 cup thawed frozen egg substitute or 2 eggs
• 1 1/2 teaspoons alcohol free vanilla extract or vanilla powder
• 1 cup sugar
• 1/2 teapoon baking powder
• 1/4 teaspoon salt
• 1/2 cup rice flour
• 1/4 cup brown rice flour
• 1/2 cup chopped walnuts
• Confectioners sugar for garnish, optional

Combine cocoa and oil together in small bowl until blended. 
Whisk egg substitute and vanilla 1 minute in large bowl; whisk in sugar, baking powder and salt. Stir in cocoa mixture, rice flour, brown rice flour and nuts. 
Pour mixture into lightly greased 8-inch square pan. Bake in 350 degree oven 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool brownies in pan on wire rack. 
Dust with confectioners sugar, if desired. Cut into 16 squares.

Nutrition Facts
Total Fat 7g 
Sodium 62mg 
Total Carbohydrate 19g 
Dietary Fiber 1g 
Protein 2g

USA Rice Federation


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