Everyone needs a go-to brownie recipe. Here's a gluten-free, dairy-free version if you feel so inclined.

1 1/2 c flour of choice (I used wholemeal and white spelt)

1 tsp xanthan gum, if using gluten-free flour

1 tsp baking powder

1 tsp salt

1 tsp espresso or instant coffee

1 c coconut oil, softened

1 1/2 c / 220 g dark chocolate chips or chopped (I use Whittaker's 72%)

1 c granulated sugar (I used coconut)

1/2 c soft brown sugar

1 Tbsp vanilla extract

3 eggs

1 c toasted chopped nuts (I used walnuts)

Preheat oven to 180C. Line a rectangular brownie tin with baking paper so it hangs over the sides.

In a large bowl whisk together the flour, xanthan, baking powder, salt and coffee.

In a small pot melt the coconut oil and chocolate. Remove from the heat and whisk in the sugars and vanilla. Whisk in eggs, one at a time, until thick and glossy.

Pour into dry ingredients and mix well with a spatula.

Transfer to your baking tin and bake for around 20 minutes until just set.

Leave to cool in the tray for 5 minutes before transferring onto a wire rack. 

Cut into slices and have a well-earned piece with your favourite cuppa.