The Ultimate Allergy-Free Brownies

Begin by Pre-Heating your oven to 350° F

Make your “eggs” and set aside:
1/2 cup warm water
1/4 cup flaxseed meal
*Whisk together well

Mix the following together with a wire whisk:
1 cup sorghum flour
3/4 cup potato starch
1/2 cup tapioca starch
1 cup cane sugar
1 tsp kosher salt
2 tsp. Rumford baking powder
1/2 tsp xantham gum

Melt the following together:
1 1/2 cups EnjoyLife chocolate chips
1/2 cup Spectrum palm oil shortening
Once smooth, and completely melted, stir the following into the chocolate:

1 tsp pure vanilla extract (can be omitted if allergic)
1/2 cup hot water
Your “eggs”

Pour this into your flour mixture, and stir just until combined. Do not use beaters.
Pour into a lightly greased 9×9x2 inch brownie pan, and bake for 35-45 minutes, or until an inserted toothpick comes out clean.
Cool completely before cutting into squares.
These can be wrapped and frozen for later use.