This recipe is slightly adapted from Cybele Pascal's Allergen Free Baking Book. Her recipe calls for her own blend of gluten free flours, Boom Choco Boom bars, and Xanthan Gum. The gf ap flour mix I have already has xanthan gum in it, so I eliminated that. I also used dairy free chocolate chips rather than the bars.
2 1/2 cups plus 2 tablespoons Better Batter GF AP Flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup spectrum organics shortening
3/4 cup raw sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons vanilla
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons coconut milk
1/4 plus 1 tspn coconut milk
6 ounces chocolate chips
Preheat oven to 350. Lightly spray an 8x8 pan with (gf) cooking spray.
Whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, fitted with paddle attachment, combine shortening, sugars, and beat on medium speed until light and fluffy. (about 2 minutes)
Add vanilla and egg replacer - mix for about 20 seconds.
In three batches, add flour and coconut milk - starting and ending with flour mixture.
Fold in chocolate.
Spread batter evenly in your baking pan.
Bake for 40 minutes or until lightly golden brown, rotating pan half way through.
Remove from oven and let cool on cooling rack for 15 minutes before cutting.