Butterscotch Brownies–Gluten and Dairy/Soy Free!

These are YUMMY! Definitely not CALORIE free but an occasional safe indulgence for those sensitive or allergic to these allergens.

2 cups packed light brown sugar

½ cup dairy-free, soy-free margarine / buttery spread. I use Earth Balance

2 eggs

1 tsp vanilla extract

2 cups Gluten Free Flour Blend

2 tsp  baking powder

¼ tsp salt

1 cup shredded unsweetened coconut

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.

2. Preheat oven to 350° F. Grease an 8×8-inch pan.

3. Using an electric mixer on medium-high speed beat in egg until sort of creamy. Mix in vanilla.

4. In a separate bowl, whisk together the flour blend, baking powder, and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.

5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.

6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.