This recipe is adapted from my friend's Blondie recipe, which is also fabulous.
1 cup packed brown sugar*
1 cup white sugar
2/3 cup dairy-free margarine
1/2 cup cocoa
2 teaspoons vanilla
2 cups gf flour blend (I used 1/4 cup tapioca starch, 1/8 c potato starch, 1/2 +1/8 c sweet rice flour, 1 c GF oat flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
optional add-ins: 1-1 1/4 cups of total of dairy-free chocolate chips, walnut pieces, coconut, etc.
*The brown sugar seems to be the key to what makes these so good. It helps cover up the rice flour taste and makes the brownies more moist.
Preheat oven to 350F. Grease a 13x9x2 pan, set aside. Melt sugar, butter, and cocoa. In a separate bowl mix together flour blend, baking powder, and baking soda. Slowly add cocoa mixture, eggs, and vanilla. Stir in any additional add-ins you desire.
Spread batter evenly in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool slightly in pan. Cut into bars while warm. Makes 24 bars.