Technically these little coffee squares are not brownies, but they are so moist and irresistible that they might as well be. I’m not a great coffee fan, but I treat myself to a soya cappuccino when I am out and feel the same way about these brownies.
makes: 12 to 16 squares
preparation: 25 minutes
baking: 40 minutes
cooling: 1 hour 20 minutes
freeze: Yes
for the brownie mixture
225g (8oz) dairy-free spread
225g (8oz) golden caster sugar
4 large eggs, beaten
3 tbsp instant coffee granules, dissolved in 2 tbsp hot water and then cooled
175g (6oz) wheat- and gluten-free self-raising flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp cocoa powder, plus extra for dusting
50g (2oz) ground almonds
for the white chocolate frosting
115g (4 oz) white dairy-free chocolate
55g (2oz) dairy-free spread
3 tbsp soya/rice/almond milk
275g (9¾oz) icing sugar, sifted
equipment
18 x 27cm (7 x 10½ inch) shallow baking tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the baking tin, leaving enough baking parchment hanging over the edge so you can lift the brownies easily out of the tin.
* To make the brownies, in a large mixing bowl use a hand-held electric mixer on a high setting to cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy. Gradually add the eggs and coffee on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly; just turn the mixer speed up to high for a few seconds and the mixture will become smooth again.
* Fold in the sifted flour, baking powder, xanthan gum, cocoa powder and ground almonds using a large metal spoon so you don’t knock the air out. Don’t worry if the final mixture looks slightly grainy and curdled, it will be fine.
* Spoon the mixture into the baking tin, smoothing to the edges with the back of a dessert spoon. Bake for 35 to 40 minutes or until the cake is well risen and springs back when touched. Remove from the oven and leave to cool in the tin for 20 minutes.
* Once cooled, remove the brownies from the tin, peel off the baking parchment and leave to cool completely on a metal cooling rack. Whilst the brownies are cooling, make the white chocolate frosting. Place the chocolate, dairy-free spread and milk in a heatproof bowl over a pan of simmering water that has been taken off the heat. Keep stirring until the chocolate has melted and the mixture combined.
* Remove the bowl from the pan and sift in the icing sugar. Beat until smooth. The icing may appear runny, but leave it to firm up for 30 minutes before using a round-bladed knife to spread over the brownies. Dust the top of the brownies with the cocoa powder and cut into squares.
tip: White dairy-free chocolate is quite hard to handle, so don’t try to melt it in the microwave. Heat the water in the saucepan to boiling, then immediately remove from the heat, placing the heatproof bowl over it. Keep stirring the chocolate and dairy-free spread until it has all melted and combined.