These gluten free brownies combine a fudge brownie's ultra-moist texture with an intense subtle chocolate flavor.
1) In a saucepan set over low heat or a water-bath, melt the butter, chocolate, sugars, light corn syrup and instant coffee and stir to combine. Continue to heat just until the mixture is hot; about 110°F/ 43ºC and remove from the heat. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
2) Meanwhile beat the eggs with the vanilla and salt, add sour cream and cocoa powder. Add the warm butter-sugar-chocolate mixture; mix until smooth. Add crushed nuts and chocolate chips. Grease a baking tray lined with a greased parchment paper and spread chocolate mixture.
Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 20 to 25 minutes or until center is just set. The brownies should feel set on the edges, and the center should look moist still. Cool and chill overnight before cutting. Enjoy!