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1 cup of Harmless Flour Mix (see below)
2/3 cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. kosher salt
1 tsp. xanthan gum
1/3 cup Spectrum Shortening
melted ½ cup packed dark brown sugar
½ cup granulated sugar
2 tsp. Ener G egg replacer powder
2 teaspoons gluten-free vanilla extract
2/3 cup hot water
Harmless Flour Mix
1 cup sorghum flour
1 cup brown rice
1 cup sweet potato flour
1 cup potato starch
1 cup tapioca flour
1 cup sweet rice flour
Harmless Chocolate Icing (optional)
1 cup Spectrum shortening
4 Tbsp. water
1 tsp. gluten-free vanilla extract
¼ tsp. kosher salt
1 lb. confectioners' sugar
Preheat oven to 350 degrees. Prepare 8-inch square nonstick baking pan with parchment paper.
In mixing bowl, combine flour mix, cocoa, baking powder, salt and xanthan gum. Set aside.
In large mixer bowl, beat shortening, sugar, egg powder and vanilla with electric mixer on medium speed until well blended.
With mixer on low speed, add dry ingredients. Spread batter in prepared pan with wet spatula.
Bake for 25 minutes. Cool brownies before cutting.
Directions for icing
Dissolve salt and vanilla in water and set aside.
Using an electric mixer, beat shortening for one minute. Add water to mixture slowly until mixed. Add sugar in small batches until all sugar is combined.
If icing is too stiff, add water until icing is smooth enough to spread.
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