Egg-Free Chocolate Brownies

[Gloria]

Egg-Free Chocolate Brownies - from "Cooking Free" by Carol Fenster

1/3 c. sorghum flour
1/3 c. potato starch, cornstarch, or amaranth starch
3½ Tbsp. tapioca flour
1 Tbsp. + 2½ tsp corn flour, almond flour, or buckwheat flour
2/3 c. cocoa powder
½ tsp. salt
1 tsp. xanthan gum
1/3 c. butter or margarine, melted (or Spectrum Spread & ghee)
½ c. packed light brown sugar
½ c. granulated sugar
2 tsp. egg replacer powder
2 tsp. vanilla extract
2/3 c. hot water
¼ c. chopped walnuts (optional)

Preheat oven to 350°. Grease 8" square baking pan. Combine flours, cocoa, baking powder, egg replacer, salt and xanthan gum. In large mixer bowl, beat butter, sugars and vanilla with electric mixer until well-blended. Add dry ingredients and hot water. Mix until just blended. Mixture will be somewhat thick. Stir in nuts (if using). Spread batter in prepared pan with wet spatula. Bake for 27-30 minutes. Frost with favorite frosting, if desired. Cool before cutting.