Brownies

I've been hoping to discover, or come up with, a great brownie recipe for a long time. I think I've found it. It's adapted from this one.

INGREDIENTS
3 Tablespoons hot water
2 Tablespoons ground flax
245 grams all-purpose gluten-free flour
¼ teaspoon baking soda
7 Tablespoons cocoa powder
4 ounces semi-sweet chocolate, chopped into ¼ inch pieces
1 teaspoon coffee extract
¾ teaspoon salt
¼ cup boiling water
1 cup plus 3 Tablespoons sugar
6 Tablespoons unsalted butter
1 ½ teaspoons vanilla extract

½ cup nuts

In a small mixing bowl mix together the 3 T of water and flax and set it aside. Preheat your oven to 350 degrees and put your oven rack on the bottom groove. In an 8x8 baking pan, make a "sling" with two pieces of parchment paper, like this.

In a mixing bowl, blend together the all-purpose flour and baking soda. Set aside. In a larger bowl or your stand mixer, add the cocoa powder, semi-sweet chocolate, espresso powder/coffee extract and salt. Add the 1/4 cup boiling water and mix until everything's blended and the chocolate is melted and smooth. Add the sugar, butter, vanilla, and flax/water mixture and mix again. Add the flour/baking soda blend and mix one more time. 

By now the batter -- more like a dough -- will be really thick. Use a rubber spatula to scoop it into the parchment-lined pan, and then use the spatula to smooth out the dough so it's even. Pop it in the oven. Check after 35 minutes. I found mine needed about 42 minutes before it was done and a toothpick came out clean. Let cool completely -- at least an hour -- before cutting. 

Makes 16 brownies.