Ingredients

• 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

Directions

• 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.