12-16 Servings 

Cook time: 25 minutes

Prep time: 15 minutes

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Ingredients:

1 cup white sugar

3/4 cup dairy-free butter*

2 large eggs

1 tsp gluten-free vanilla 

1/2 cup unsweetened cocoa

1/2 tsp baking powder

1/2 cup white rice flour

1/8 tsp xanthan gum

Sprinkle of sea salt 

1 cup dairy-free chocolate chunks

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Garnish: (optional)

1/4 cup unsweetened shredded coconut

1/4 cup dairy-free chocolate chips

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1) Preheat oven to 350 degrees. Using parchment paper, line a square 8x8 (or 9x9) baking dish.

2) Stir the sugar and dairy-free butter together. Add eggs and vanilla. Then stir in cocoa. Next add baking powder and white rice flour flour, xanthan gum, sprinkle of salt, and a cup of dairy-free chocolate chunks. Stir ingredients together, do not over mix or brownies will become cakey. 

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3) Pour batter into a lined baking pan. Bake for 25 minutes. Half way through cooking sprinkle 1/4 cup of shredded coconut and 1/4 cup of dairy-free chocolate chips on top. These brownies are also great without shredded coconut. 

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4) Remove from the oven and let brownies sit in the pan until cool.

No icing needed!

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Tips:
*For vegan butter, I have used Earth Balance and Becel Vegan Butter and they both work great. 

Don't over-stir brownies!

Eggs are important in this recipe.