Ingredients:
- 3/4 cup butter, melted
- 1/2 cup decaffeinated espresso
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup cocoa powder
- 1/2 cup gluten free flour
- 1/2 tsp baking powder
- 1/2 cup milk or dark chocolate chips
Method:
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and coffee, and stir.
- Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder, baking powder and flour. Stir until just combined. Add chocolate chips.
- Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
- Leave in tin and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.