Combine cocoa and oil together in small bowl until blended. Whisk egg substitute and vanilla 1 minute in large bowl; whisk in sugar, baking powder and salt. Stir in cocoa mixture, rice flour, brown rice flour and nuts. Pour mixture into lightly greased 8-inch square pan. Bake in 350 degree F. oven 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool brownies in pan on wire rack. Dust with confectioners sugar, if desired. Cut into 16 squares. Each brownie provides: * 146 calories * 2 g. protein * 7 g. fat * 19 g. carbohydrate * 1 g. dietary fiber * 0 mg. cholesterol * 62 mg. sodium Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip
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|Serving Size: 1 Brownie (56g)|
|Recipe Makes: 16|
|Calories from Fat: 34 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 11.9mg||0 %|
|Potassium 44.4mg||1 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 43.3g|
|Protein 1.2g||2 %|
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Calories per serving: 207
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