• 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.