Method
1. Pre-heat oven - 175 °C / 350°F
2. Grease a clean square pan
3. In a clean large mixing bowl mix together gluten-free oat flour, baking soda and coffee powder, then set aside
4. In a saucepan over medium-low heat, melt the butter
5. Once melted, add the sugar and cook for another minute
6. Remove from heat and add the cocoa and salt. Stir to combine
7. Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy
8. Add dry ingredients to the wet ingredients, mixing until just combined
9. Let cool - approx 10 min
10. Stir in the chocolate chips
11. Spread the mixture into the prepared pan
12. Bake for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist
13. Let cool 20 minutes before cutting and serving
14. Once cooled, slice the brownies into squares