Ingredients:

• 2 cups of self-raising gluten free flour
• 1 cup of water
• 1/3 cup coconut oil
• 1 cup brown sugar
• 1 cup of caster sugar
• 1 tsp vanilla extract
• 1 tsp salt
• ¾ cup cocoa powder
• ½ cup vegan chocolate chips
• ½ cup pecan nuts (in pieces)

Method:

1. Preheat your oven at 175 degrees Celsius. Oil a brownie square dish.
2. In a saucepan, boil the cup of water. Reduce to low heat and add ½ cup of the flour. Don’t stop stirring and cook the mix until it becomes like glue. (it will look and smell horrible at that point but don’t worry 😉 ) Remove from the heat and let cool.
3. In a large bowl, mix the brown sugar, vanilla extract, salt and coconut oil. Add your “glue” to the mixture and stir until combined.
4. Add the remaining flour, as well as the chocolate chips and the nuts. You will obtain a thick mixture. Spread the mixture evenly into your prepared dish.
5. Bake in the oven for 25-30 minutes or until a skewer comes out quite clean. The edges and top / bottom will cook more than the middle so make sure to not overcook.

Enjoy!

As I like very chewy brownies, I find they are even better after an overnight in the fridge, it will soften the crispy edges. I like to warm them up in the microwave for a few seconds.