21/2 cups plus 2 tablespoons Basic Gluten-Free Flour Mix
½ teaspoon plus 1/8 teaspoon xanthan gum
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup dairy-free, soy-free vegetable shortening
¾ cup sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons pure vanilla extract
1½ teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
¼ cup plus 1 teaspoon rice milk
6 ounces Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars, chopped
Center a rack in the oven. Heat the oven to 350 degrees. Grease a 9-by-9-inch pan.
Whisk together the flour mix, xanthan gum, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle, combine the shortening and both sugars, beating on medium speed until light and fluffy, about two minutes.
Add the vanilla and egg replacer, and mix for 20 seconds.
Add the flour mix in three batches, alternating with the rice milk, and beginning and ending with the flour mix. Fold in the chocolate chunks.
Spread the batter evenly in the baking pan. Bake for 35 minutes, or until lightly golden, rotating the pan halfway through.
Remove from the oven, and let cool in the pan on a cooling rack for about 15 minutes. Cut into squares. Let cool. Store in an airtight container.
"The Allergen-Free Baker's Handbook" by Cybele Pascal (2009 Celestial Arts)