Perfect, gooey, chocolatey brownies that are FODMAP-friendly. 'Nuff said!
100g (4oz) dark dairy free chocolate
75ml (5 T) rapeseed oil
200g (1 cup) soft brown sugar
4 tbsp cocoa (dutch method for US)
1tsp vanilla extract
85g (3/4 cup) gluten-free flour
3tbsp brewed coffee (boosts the chocolate taste but you can use water instead)
Heat the oven to 180c. Grease and 8in x 8in brownie pan.
Place the chocolate in a microwavable bowl and melt by heating at HIGH for 30 second intervals and stirring until runny. Remove from the microwave and add the rapeseed oil and sugar. Stir to combine. Add in the coffee, vanilla extract and salt and mix again.
Tip in the flour and cocoa and give another stir. Finally add the eggs and mix until smooth. You should have a thick batter that falls in a thick ribbon off a spoon.
Pour the brownie batter into the pan and bake for 25-30mins or until the tops are shiny and cracked but the batter still gooey in the middle. Allow to cool then cut into 16 pieces.