Ingredients:

• 2/3  cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour ®)
• ½ cup cornstarch (non-GMO)
• 1 cup sugar (I prefer coconut crystals, a sugar alternative)
• 1 cup packed brown sugar (or double up the coconut crystals)
• ¾ cup unsweetened cocoa powder
• 1 t baking soda
• 2 eggs, beaten
• ¾ cup ghee, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.

2. Stir together the gluten-free baking mix, cornstarch, sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted ghee, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.

3. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

This recipe is courtesy of SCRIBEFORGOD on allrecipes.com