Makes 20x20cm baking tray
½ cup rice flour
½ cup organic sugar
¼ cup Dutch cocoa powder
½ cup butter, melted
1 egg
1 tsp vanilla paste
1 tsp baking powder
¼ tsp baking soda
1 cup chocolate drops
1 cup almond butter
Pre-heat oven to 165C. Grease and line the baking tray with non-stick baking paper.
In a mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and set aside.
In another bowl, combine butter, vanilla and egg. Whisk until blended. Add to the dry ingredients and mix until just combined and moist. Add chocolate and almond butter. Pour mixture in the tray and bake for 25 minutes or until the brownies begin to pull slightly away from the sides, while the centre should still be gooey and soft.
