These gluten free brownies combine a fudge brownie's ultra-moist texture with an intense subtle chocolate flavor.
In a water-bath, melt the butter, chocolate, sugars, light corn syrup and instant coffee; stir to combine. Continue to heat just until the mixture reaches 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.
Meanwhile beat the eggs with the vanilla and salt. Add sour cream and cocoa powder. Add the warm butter-sugar-chocolate mixture and mix until smooth. Add crushed nuts and chocolate chips. Grease a baking tray lined with a greased parchment paper. Spread chocolate mixture evenly.
Preheated oven to 350ºF/180ºC. Bake brownies for about 22 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!
Brownies can be kept at room temperature for a couple of days, refrigerated for 5 days or frozen for 2 months.