½ cup rice flour
½ cup tapioca flour
¼ cup potato starch
1 ¼ teaspoons guar gum
¼ teaspoon salt
¼ teaspoon baking powder
2/3 cup vegetable oil
½ cup cocoa
1 ¾ cup sugar
1 teaspoon vanilla extract
½ cup chopped walnuts, optional
½ cup rice flour
Preheat oven 350 degrees.
Cut parchment paper that is long enough to line the bottom of the a 9×13 inch baking pan; leaving an additional 1 to 2 inch overhang on the long sides.
Spray pan with non-stick vegetable spray. Place parchment paper into the pan and crease the paper at the edges so that it will fit the pan snuggly. Spray again the parchment paper with non-stick cooking spray; set aside.
In a medium-size mixing bowl, combine rice flour, tapioca flour, potato starch, guar gum, salt and baking powder; stir with a wire whisk until well combined and set aside.
In a large bowl, combine vegetable oil and cocoa; mix until blended. Gradually add sugar; mix well. Add eggs and vanilla; stir until well combined.
Add flour mixture; stir until well blended. Add walnut; mix well.
Pour brownie batter into prepared pan. Bake for 23 to 25 minutes or until brownies are set.
While brownie layer is baking, prepare cookie layer.
In a small bowl combine sorghum flour, rice flour, tapioca flour, potato starch, baking powder, salt and guar gum.
Using a stand mixer fitted with a paddle attachment beat shortening, brown sugar and sugar at medium speed until well blended.
Add eggs, corn syrup, and vanilla extract, beating well and scraping sides of the bowl.
Reduce mixer to low speed. Gradually add flour mixture; mix well until combined, scraping sides of the bowl.
Increase mixer speed to medium and beat for additional 1 to 2 minutes, making sure all the ingredients are well incorporated.
Drop small spoonfuls of batter over the hot brownies. Immediately, spread cookie batter gently with an off-set spatula or a knife.
Sprinkle chocolate chips evenly over cookie batter. Lightly, press chocolate chips into the cookie batter.
Bake for additional 10 to 15 minutes or until lightly brown.
Remove from over. Let pan cool for 1 to 2 hours. Using the parchment paper lift Brookies out of pan and continue to cool on a wire baking rack
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Thank you Phyllis! I made these for my gluten-free & dairy-free BF and he loved them! We ate our Brookies with a serving of vanilla bean coconut ice cream. Yum!