No Gluten Brownie

Brownie cake, but this time a gluten-free recipe. It has a really nice texture—slightly fluffy, slightly chewy—that you'll fall in love with.

I won’t lie, I didn’t make it because it was requested, but because I found it in a book and liked how it looked!

For a 20x20 cm (8x8 inch) pan:

• 70 g Cocoa Powder

• 33 g Coffee (espresso, liquid)

• 280 g Milk

• 113 g Butter

Place the cocoa powder in a saucepan, add the coffee, and mix with a whisk. Slowly pour in the milk to form a thick paste, gradually thinning it out. Finally, add the butter and heat over low to medium heat. Stir continuously with a silicone spatula, scraping the bottom to prevent sticking, until it reaches the first boil. Cover and set aside.

• 240 g Powdered Sugar

• 125 g Glutinous Rice Flour

• 2 g Salt

• 3 Large Eggs

• 1 tsp Vanilla Extract

Place the dry ingredients in a stand mixer bowl and mix to combine. Add the eggs and vanilla, mixing first on low speed, then on high speed for 1-2 minutes once incorporated.

Pour in the hot milk and cocoa mixture and mix for another 2 minutes.

Bake in a 20x20 cm (8x8 inch) pan at 175°C (350°F) without fan for about 35 minutes. Once out of the oven, let it cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely.

For decoration, you can dust it with cocoa powder—or leave it as is! 😊