I kid you not - I made these brownies for a book launch at my friend Lizzie's shop - and a serving platter-load of these disappeared in just a few minutes. Yes, these are THAT good. Make them at home and see for yourself, but only if you like a moist and fudgy brownie.
For 16 brownies:
Preheat your oven to 175C and line a 25cm square or 22cm x 28cm rectangular tin with GladBake.
1 cup cocoa powder (NOT the sweetened stuff)
2 cups plain flour (rice, spelt or wheaten)
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil (canola, light olive or grapeseed)
1/2 cup Maple syrup (the real stuff, no imitations)
1/4 cup agave nectar (from the health food section, or you can use rice syrup)
1/2 cup freshly brewed coffee
3 teaspoons vanilla extract
3/4 cup chopped toasted walnuts (or dark chocolate chips, or half and half of both)
SIFT the cocoa, flour baking powder and salt in one bowl.
COMBINE oil, syrups, vanilla and coffee in a large jug.
POUR the wet ingredients into the dry ingredients and mix gently until just incorporated. Do not over-mix. If the batter is too stiff, add a couple spoonfuls of water to achieve a thick, but spreadable batter.
SPREAD into the prepared tin and sprinkle over the nuts or chocolate chips. With the back of a fork, lightly press the nuts (or choc-chips) into the batter.
BAKE (on the centre rack of your oven) for approximately 30 minutes.
Let the brownies cool in the tin, before cutting and serving. You won't be disappointed!
For 16 brownies:
Preheat your oven to 175C and line a 25cm square or 22cm x 28cm rectangular tin with GladBake.
1 cup cocoa powder (NOT the sweetened stuff)
2 cups plain flour (rice, spelt or wheaten)
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil (canola, light olive or grapeseed)
1/2 cup Maple syrup (the real stuff, no imitations)
1/4 cup agave nectar (from the health food section, or you can use rice syrup)
1/2 cup freshly brewed coffee
3 teaspoons vanilla extract
3/4 cup chopped toasted walnuts (or dark chocolate chips, or half and half of both)
SIFT the cocoa, flour baking powder and salt in one bowl.
COMBINE oil, syrups, vanilla and coffee in a large jug.
POUR the wet ingredients into the dry ingredients and mix gently until just incorporated. Do not over-mix. If the batter is too stiff, add a couple spoonfuls of water to achieve a thick, but spreadable batter.
SPREAD into the prepared tin and sprinkle over the nuts or chocolate chips. With the back of a fork, lightly press the nuts (or choc-chips) into the batter.
BAKE (on the centre rack of your oven) for approximately 30 minutes.
Let the brownies cool in the tin, before cutting and serving. You won't be disappointed!
