Preheat oven to 350°F.
In a large bowl or the bowl of a standing mixer, combine dry ingredients.
Add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms.
The batter will be a little thicker then a typical brownie batter.
Spray or brush a 9X13 pan with oil.
Pour in batter and spread with a spatula or back of a spoon.
Bake for 30-35 minutes on the center rack of your oven.
* If you don’t have nut allergies and you’d like to avoid using 2 different ingredients, substitute the coconut and arrowroot flour with 1 cup Rorie’s Grain-Free Flour Blend.