7 T palm shortening
2 oz unsweetened chocolate
1 c sugar
2 eggs, beaten
1/2 t vanilla extract
1/4 c plus 1 T sweet white rice flour
1/2 t guar gum
1 t unsweetened cocoa powder
1/4 t kosher salt
1/2 c semi-sweet dairy-free chocolate chips
1/2 c creamy all-natural peanut butter
Heat the oven to 325 degrees. Grease an 8 X 8 pan (or line with parchment and grease the parchment) and set aside.
Melt the shortening and chocolate in a medium saucepan over medium-low heat. Once completely melted, remove from heat and whisk in sugar. Add eggs and vanilla and whisk until incorporated. Add rice flour, guar gum, cocoa powder and salt and whisk to blend completely. Stir in chocolate chips and peanut butter, and pour batter into prepared baking pan.
Bake in the center of the oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool on a wire rack for 20-30 minutes. Cut and serve unadorned, or you can get fancy and top with peanut butter, ice cream, or frosting.
Enjoy!