This is a favourite recipe we come back to time and time again for our coffee and food pairing workshops. Nothing beats the decadence of this double choc brownie, and when it's teamed with bold coffee it makes for a match made in chocolate heaven. 

INGREDIENTS

[Adapted from Canadian Living]

250g melted butter

2 tablespoons of coconut oil

560g fine sugar

4 large eggs

4 teaspoons pure vanilla extract

250g gluten free plain flour

250g pure cocoa powder

1/2 teaspoon salt

125g chopped dark chocolate

200g dark chocolate chips

METHOD

1. Preheat the oven to 175ºC.
2. Grease 20cm cake pan or similar pan and line with baking paper.
3. Whisk the melted butter, oil and sugar in a medium-sized mixing bowl until smooth and creamy, then add the eggs and vanilla and continue whisking until a lighter colour.
4. Gently fold the sifted dry ingredients into the wet ingredients until just combined (over-beating will affect the texture of your brownies).
5. Pour half of the batter into the pan and add in dark chocolate pieces, before pouring in the rest of the batter and the last of the chocolate pieces and the chips.
6. Bake for 20 to 25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch. If testing with a toothpick, it should not come out clean. Makes 20-25 brownies

Enjoy!