- 3/4 sweet rice flour
- 3/4 gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 3/4 cane sugar
- 1/3 cup ganja oil
- 1 cup water
- 1 TBS vanilla extract
- 3/4 teaspoon sea salt
- 1 TBS baking powder
Preheat oven to 350°F.
Spoon flours into measuring cup, level off. Add cocoa powder to flour. Stir in sugar, ganja oil, water, vanilla, salt and baking powder.
Pour into oiled 8×8″ glass baking dish. Bake for 30-35 minutes.
Frost with butter cream frosting or sprinkle with powdered sugar for fast brownies!
Note: Frost with vegan butter-cream frosting, or just dust with powdered sugar for fast, super-moist brownies. Sweet rice flour can be found in the Asian section of the grocery store.