1cupGF baking mixsuch as Pamela’s Baking and Pancake Mix, or Bob’s Red Mill
Preheat oven to 350 degrees; prepare an 8 x 8 or 9 x 9 inch baking pan by greasing lightly with butter or ghee. Dust with rice flour or any gluten free flour then line with baking parchment.
Cream butter with coconut oil and sugar, blend on medium-high til smooth.
Add stevia drops and honey, blend on high speed until smooth.
Add egg and vanilla; blend again until smooth.
Add canned pumpkin or sweet potato, blend slower speed til smooth.
Stir in cocoa powder and blend til smooth. Then add the GF flour or baking mix blend. Still til evenly blended, then add nuts and chocolate chips; stir again to evenly distribute these.
Spoon into your baking pan, pre-treated per step 1 above.
Bake 25-30 minutes and test for doneness with a knife. It should come out clean. If not continue in five minute increments til done. Note that melted chocolate chips will show on the knife too, so look for batter that is done but not dry.