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Ingredients

1 cup vegan semi-sweet chocolate chips ¼ cup canola oil 2 eggs, beaten 2 teaspoons instant coffee granules ½ cup white sugar ⅓ cup cocoa powder ⅓ cup gluten-free flour ⅛ teaspoon baking soda 1 tablespoon coffee-flavored liqueur 1 teaspoon vanilla extract

Nutrition Info

293.6 calories carbohydrate: 32.4 g cholesterol: 46.5 mg fat: 21.5 g fiber: 5.3 g protein: 4.4 g saturatedFat: 8.6 g servingSize: - sodium: 38.1 mg sugar: 13.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl, add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture, stir.
Pour brownie batter into an 8-inch square baking dish.
Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

8 servings

This is a good brownie recipe for celiacs and or lactose-intolerant folks. It can always be tweaked.