Gluten-Free Chocolate Cake Brownies with Homemade Chocolate Syrup
Prep time
Cook time
Total time
This recipe was shared with us from the cookbook, Mommy and Me Gluten-Free.
Serves: 12 servings
  1. Preheat your oven to 350°F. Grease a 9×13-inch pan.
  2. In a large mixing bowl, combine the oil, honey, rice milk, flaxseed, and vanilla (add in order), and mix for 2 minutes on medium high speed.
  3. Gradually blend in the brown rice flour, amaranth flour, and cocoa powder (add in order), and mix on medium speed, scraping bowl occasionally.
  4. Add the baking soda, salt, and baking powder (in order), and mix on medium high speed for 1 minute.
  5. Stir in the walnuts, if using, and chocolate chips.
  6. Pour into prepared pan and bake for 18 to 20 minutes. Cool for 1 hour before cutting.
Topping suggestions: Fresh strawberries, Our Homemade Chocolate Syrup (see recipe below), a scoop of vanilla non-dairy ice cream, or all of the above for a deluxe brownie delight!

Recipe from the cookbook, Mommy and Me Gluten-Free

Our Family’s Homemade Chocolate Syrup
¾ cup semi-sweet chocolate baking chips (Enjoy Life)
¼ cup rice milk (Rice Dream)

Place baking chips in double boiler. When chips are melted, turn off stove top and add ¼ cup rice milk.
Recipe by Go Dairy Free at