Oh Sweet...Rice Brownies

Isn't it a bummer when you try something new hoping desperately that it'll turn out, but become completely disappointed when you put a piece in your mouth? That's what has happened to me more often than I prefer. But that's OK, I keep on going because there's always that probability that something new is gonna taste great & it just might be tonight! *Big Grin!*
We wanted some brownies that omitted eggs & wheat, as a result, a very health conscious choice was sweet rice flour. Sweet rice flour wasn't readily available at the store, so I bought some sweet brown rice flour & processed it in the coffee grinder.

The final result you ask?
Gooey & chewy, with a touch of semi-crunchy walnuts & sour cherries...yum right? Unfortunately not! The extra arrowroot I added may have contributed to the odd consistency. I may have also over mixed the batter as the ingredients were added together in an inefficient order. Carob & sweet rice flour was the dominant flavor, which aren't necessarily the best flavors when you're craving a yummy, sweet & flavorful chocolaty dessert. The sweet rice reminded me of an "asian" like dessert, but not any good ones.
So what do I have to show for it all? A few pictures & a recipe I probably won't try to tweak to perfection. :) **it happens.

~*~

Semi-Slimy Sour Sludge
1/8 cup sweet rice flour
1/2 cup H2O
1/2 tsp arrowroot (omit)

4/8 cup sweet rice flour
3/8 cup carob/cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup butter (1/2 stick), melted & cooled
1/2 - 1 cup chopped walnuts + dried cherries
white chocolate large chips

• Preheat oven to 350F. Grease baking pan (6X9 glass pan).
• Heat 1/2 cup H2O + 1/8 cup sweet rice flour in a saucepan over medium heat. Allow to thicken & form a paste, remove from heat & cool.
• In a medium bowl, mix together remaining (4/8 cup) rice flour, carob powder, salt & baking powder.
• Add the vanilla extract, sugar, melted butter & mix to combine.
• Stir in flour paste, nuts & cherries.
• Pour into greased pan & garnish with chips.
• Bake for about 40 - 45 minutes till toothpick comes out clean. Allow to cool.