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Gluten-free casein-free brownies

The chocolatiest brownies you could ever imagine. They will make you forget your wheat and milk allergies or intolerances.

Makes 16 small or 9 medium brownies

• 3/4 cup white rice flour
• 1/4 cup sweet rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup coconut oil
• 4 ounces unsweetened chocolate
• 1-1/2 cups sugar
• 2 eggs
• 1 tablespoon water
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Set the oven temperature at 325°F. Grease a 9x9" silicone pan with coconut oil or line a pan with baking parchment.

Melt the coconut oil, add the chocolate, and heat gently, stirring, until the chocolate is melted and mixed with the coconut oil. Add the sugar and stir until smooth. Add the eggs, the water, and the vanilla. Stir until smooth. Add the flour mixture, stir until it forms a smooth dough. Add the chocolate chips, mix, and scrape into the baking pan. Spread smooth and bake about 40 minutes, or until firm (no longer gooey) in the middle.

Wait until it has cooled a bit until you remove it from the pan, then cut on a cutting board when cold.