I adapted this recipe from Miyuki McGuffie, the vegan baker on the Good blog. I made mine extra indulgent by using espresso coffee.

1 cup strong espresso
1 ¼ cup rice flour
1/4 cup muscovado sugar
½ cup brown sugar

¾ cup cocoa powder (I used fair trade cocoa but Valrhona from Sabato is excellent)

1 teaspoon salt

1 teaspoon baking powder

½ cup vegetable oil

1 teaspoon vanilla

1 cup dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I used chopped up Whittaker’s 72% Dark Ghana)

¾ cup chopped walnuts


Mix ¼ cup of the rice flour in the espresso. Let the mixture cool completely so the choc bits don’t melt.

Preheat oven to 170 C.

Mix the rest of the flour with the other dry ingredients. Stir oil and vanilla into the espresso. Mix together wet and dry ingredients. Fold in chocolate chips and most of walnuts.

Pour mixture into a brownie tin. Mine is 27cm x 17cm. Sprinkle rest of walnuts on top.
Bake for 25-30 minutes for a soft and chewy brownie.
I find baking with rice flour sometimes results in a crumbly cake that doesn’t hold its shape. But adding oil here helped it to bind and cut well. It didn’t rise that much so I’d recommend 1 tsp baking powder.