My last post may have hit a few gag reflexes so allow me to offer a small and tasty apology

Gluten free lunch box brownies!

1 c canola oil
1 1/2 c white sugar
3 eggs
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder
1 c white rice flour
1/4 teaspoon salt
1/8 teaspoon baking powder

You’ll need (2) 12 cup muffin tins and paper liners.

Preheat your oven to 350. Drop liners into tins and lightly spray with Pam or other spray oil. In a mixing bowl blend oil, sugar, eggs and vanilla. Blend in cocoa powder and then sprinkle salt and baking powder over the mixture and lightly mix. Add white rice flour, stirring until just blended. Divide mixture into the 24 cups (I overfilled a few of mine so I was only able to squeeze 21 out of my batch). I used a large soup / tablespoon sized spoon to divide mine up. One heaping spoon to each cup, remember these aren’t muffins so you don’t want to add too much! Bake 13-15 minutes. Allow to cool completely and then tuck these away in lunch boxes for happy children and husbands (and don’t forget to tuck a few into your mouth too). If you like a fudgier brownie, only use 2 eggs and bake more on the 13 minute side.