I make - Gluten Free Brownies (Eggless)

The Loopy Whisk is another blog where her recipes are pretty reproducible in my hands. Many of her recipes are gluten free. If not, substituting gluten free flour for regular flour usually works well here. This is my first Eggless Brownies. I was highly doubtful during the baking stage as it seemed permanently under baked. But it's supposed to be. You want to see some half-baked batter on the inserted toothpick but with some crumbs. The brownie will be overbaked if you only see the crumbs. As long as you follow the instructions, you will be pleased with the result.

Gluten Free Brownies (Eggless), adapted from The Loopy Whisk

200 g chopped dark chocolate, 60 – 70% cocoa solids
90 mL sunflower oil, or other neutral-tasting oil*
250 g caster sugar (or demerara sugar)

1/2 tsp instant coffee granules

160 mL water, freshly boiled

1/2 tsp vanilla extract
160 g gluten-free flour (your favorite blend**)
1/4 tsp xanthan gum
80 g cocoa powder
1/2 tsp of salt

Pecan pieces and sea salt flakes to scatter on the top (optional)

Adjust the oven rack to the middle position, pre-heat the oven to 160 ºC and line a 20x20 cm square baking pan with greaseproof/baking paper.

In a heat-proof bowl above a pot of simmering water (or in the microwave), melt together the dark chocolate and sunflower oil. Set aside to cool until warm.

In a separate heat-proof bowl, combine sugar and coffee. Pour freshly boiled water into the bowl. Stir until the sugar is fully dissolved. This may take a few minutes if you use demerara sugar. Let the coffee sugar syrup cool to at least body temperature before the next step.

Pour the coffee sugar syrup and vanilla into the melted chocolate and whisk well until combined.

Add in the flour, xanthan gum, cocoa powder and salt. Whisk well until you get a smooth, fairly thick brownie batter.

Pour the batter into the lined baking tin and smooth out the top. Scatter the pecan pieces and a few pinches of sea salt flakes.

Bake in the pre-heated oven at 320 ºF (160 ºC) for about 30 minutes, or until an inserted toothpick comes out with some half-baked batter and many moist crumbs attached.

Let the brownie cool completely at room temperature before slicing and serving. If you could bear the wait, the day after baking is when the brownie shines for me. It's fudgy, chewy, wonderfully chocolaty and dangerously moreish at the same time. Unlike most other brownie recipes I've tried, it's not toothachingly sweet. It's just perfect, possibly my favorite brownie.

*I used melted butter spread. Using vegetable oil would veganize the brownie.

**My blend is: 25% Buckwheat + 25% White Rice + 25% Oats + 20% Tapioca + 5% Sweet Rice