Mandarin, Carob, and Rice Flour Brownies

This brownie is a perfect combination of intense chocolate flavor and fresh citrus aroma. The use of E kosem whole grain rice flour, stone-ground, gives the dessert a light and delicate texture, and carob flour complements the chocolate profile with natural sweetness and richness in macronutrients.

Ingredients:

• 100 grams of E kosem whole grain rice flour

• 50 grams of carob flour

• 150 grams of dark chocolate

• 100 grams of butter

• 2 mandarins (about 160 grams)

• 2 eggs (about 90 grams)

• 1/2 teaspoon baking powder

Preparation:

1. Chocolate base: Melt the dark chocolate in a double boiler. Add the pre-whisked eggs and stir.

2. Citrus juice: Blend the mandarins into juice and add it to the chocolate mixture.

3. Mixing: Melt the butter and add it to the other ingredients. Stir gently, then add the rice flour, carob flour, and baking powder.

4. Baking: Pour the mixture into a baking pan (approximately 20 x 10 cm), lined with baking paper. Bake on a middle rack in a preheated oven at 175°C for about 25 minutes.

5. Cooling: Remove the brownie from the oven and the pan, allowing it to cool completely before slicing.

Enjoy!