An easy, gluten free snack to satisfy any sweet craving, any time. Yields 4 dozen small pieces.
Line an 18 x 13 baking sheet with parchment paper and lightly grease it. Preheat oven to 350 F / 180 C.
In a medium bowl, combine rice flour, sugar, cocoa powder, soda and salt. In a small bowl, lightly beat eggs with oil and essence. Add liquid mixture to dry ingredients and mix well to form a smooth, thick batter.
Spread evenly onto prepared baking sheet. Sprinkle chocolate chips and bake for 15-16 minutes.
When baked, cut immediately into bite sized pieces, about 48 pieces, with a sharp knife. Cool completely before removing from the pan.
Can be stored in an airtight jar for 5-6 days.