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This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. You can also substitute brown rice flour for the wheat flour.
Ingredients
1/2 cup (120mL) brown rice syrup
2 Tbsp (30g) unsalted butter
3 1-oz. (30g) squares unsweetened baking chocolate
1 tsp (5mL) vanilla
2 eggs
1/2 cup (60g) sifted plain flour
1/2 cup (60g) chopped pecans
Directions
Preheat oven to 350°F (175°C).
In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir in flour and pecans.
Spread in a greased 8x8-inch (20x20cm) baking pan. Bake for 30 minutes. Cool and cut into squares.
