Definitely not your typical white flour brownies, but with some chocolate ice cream, I nearly forgot.  Next time I’ll add a cup or so of chocolate chips for good measure.

1 c brown rice flour
3/4 c turbinado sugar
1/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 stick butter
1/3 c hot water
3 tbs cocoa powder
1 egg
1/3 c almond milk
1 tsp vanilla
1/2 c almond butter
1/2 c hazelnuts

Preheat oven to 350 degrees.  Mix dry ingredients in a mixer.  In a sauce pan, warm the sugar, butter, cocoa, and water.  Once evenly melted, add to dry ingredients.  Add remaining and mix until smooth.  Place in a greased 8X8 pan.  Bake for 28-30 minutes, till a knife comes out clean and brownie has pulled away from the pan.  Let stand for 5 minutes before eating.