These homemade brownies are rich, thick and free from gluten. A touch of coffee enhances the flavour of the cocoa making these brownies incredibly delectable!
- 1/2 cup (75g) gluten free plain all purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp (3g) baking powder
- 1 tsp (2g) instant coffee granules
- Pinch of salt
- 180g plain dark chocolate, I use Cadbury baking chocolate or Lindt
- 100g (1/2 cup) coconut oil
- 2 large eggs (each weighing approx. 65g in shell), at room temperature
- 3/4 cup (115g) coconut sugar
- 1 tsp vanilla extract
- Preheat oven to 180ºC (356ºC). Line a 9” inch x 9” inch square baking pan with parchment paper, set aside.
- In a small mixing bowl, add flour, cocoa, baking powder, coffee and salt. Whisk until well combined. Set aside.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Break chocolate into squares and place in the bowl along with the coconut oil. Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, remove bowl from heat and set aside to cool slightly.
- In the bowl of a stand mixer, fitted with the whisk attachment, add room temperature eggs. You may also use an electric hand beater with a large mixing bowl.
- Add sugar and vanilla to the eggs. Whisk on medium-high speed for 2 minutes, until thickened in texture and slightly pale. Scraping down the sides as needed.
- Pour the melted chocolate mixture to the eggs. Whisk until combined, about 10 seconds.
- Add dry flour mixture and whisk on low speed until just combined, scraping down the sides as needed. The batter will be quite thick and rich.
- Pour batter into lined pan, spread out evenly with a spatula.
- Bake for 20-25 minutes until center is set and cracks have appeared on top.
- Remove from oven and allow to cool in pan for 15 minutes.
- Gently remove from pan and transfer to a wire rack to cool completely. Or serve warm!
- Slice into squares and enjoy.
- Store in an airtight container, in a dark pantry, for 4-6 days.