COURTESY OF "FREE FOR ALL COOKING" BY JULES E. DOWLER SHEPARD. DE CAPO PRESS—LIFELONG BOOKS.
2 ounces unsweetened chocolate (for non-dairy, use two 100 percent cacao baking squares)
1/2 cup chocolate chips (dairy or non-dairy, e.g. Sunspire or Enjoy Life)
8 tablespoons butter or non-dairy alternative
1 cup granulated cane sugar
2 teaspoons vanilla extract, gluten-free
1/4 cup black coffee, prepared
2 large eggs, or egg substitute of choice (like Ener-G Egg replacer and/or Egg Substitute)
2/3 cup gluten-free all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder, gluten-free
3/4 cup walnuts, pecans, or macadamia nuts (optional, omit nuts if making nut-free)
Preheat the oven to 325°F. Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water.
Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until the mixture is completely smooth.
In a large bowl, whisk to combine the flour, salt, and baking powder. Stir in the melted chocolate mixture and the sugar mixture until combined. Gently stir in the nuts, if using.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in the center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack. Cut into squares with a clean knife and serve.