| ⅓ cup | sorghum flour |
| ½ cup | teff flour |
| ⅓ cup | tapioca starch |
| ¼ cup | potato starch |
| 3 tbsp | tapioca starch |
| ½ up | cocoa powder |
| 1 tsp | xanthan gum |
| ½ tsp | baking soda |
| ½ tsp | salt |
| ⅓ cup | non-dairy butter* |
| ¼ cup | evaporated cane juice |
| ⅓ cup | coconut oil, melted |
| 1 cup | warm water |
| 2 tbsp | vanilla extract |
| ¾ cup | chocolate chips or chunks |
1. Preheat oven to 350°.
1. Grease 9"×13" pan.
2. In a stand mixer, blend softened butter, oil and sugar until combined. Add vanilla.
3. Alternate adding dry ingredients and warm water to mixing bowl until both are used up. Batter should be very thick (a lot thicker than traditional brownie batter). If it's too wet, it will still be delicious, but it won't have the crusty top. Mix on high for 1 minutes.
4. Stir in chocolate chips.
5. Spread batter into the baking pan.
6. Bake for 24 minutes.
7. Cool completely in pan before cutting.
* Earth Balance Vegan Buttery Sticks.