Recipe by me, these turned out to be very light and fluffy. Not too thick, which I like, and not too rich, which I LOVE.  Totally easy to make too.  I took the skeleton of the Lunchbox Brownies recipe from my Cane Sugar bag from Whole Foods, and modified to make it gluten and dairy free.

Ingredients:

• 6 tablespoons cocoa powder (I used Hershey’s)
• 2/3 cup natural cane sugar (I used Wholesome Organic Cane Sugar)
• 1/4 tsp Bob’s Red Mill Xanthan Gum 
• 1/4 cup Namaste Gluten Free Organic Perfect Flour Blend – lasts a very long time
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 4 tablespoons (1/2 stick) Earth Balance buttery spread – found at HEB/Whole Foods
• 1/4 cup low fat (1%) lactaid milk or soy milk
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup Enjoy Life Chocolate Chips, plus additional for topping

OPTIONAL BUT RECOMMENDED:

Icing (scroll down to see image):

In a bowl, mix together and pour over cooled brownies:

• 1 TBS butter, melted
• 3 TBS powdered sugar
• 1 TBS cocoa powder
• dash of milk

Instructions:

1. Preheat oven to 350 degrees F. In a bowl, mix all dry ingredients. In a separate bowl, mix all liquid ingredients, melting butter and lightly whisking the egg.  Pour wet ingredients into dry ingredients and then add the chocolate chips.
2. In a square 8 x 11 in. baking dish, pour brownie batter in. Set in the oven to cook for 25 minutes or until a toothpick or knife comes out clean when you poke the middle.
3. Let it cool, then add the (optional) icing and additional chocolate chips. Set in the fridge for an hour.

Enjoy! ❤ Here is a picture of what it looks like with the icing ;)!

 

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Thanks for reading!