Brownies that are not only fudgy but vegan and gluten-free!
Add 160 g of the chocolate chips (or chunks) into a bowl with the coconut milk and place in the microwave, warm until both are melted and gently whisk to combine. Add vanilla extract and set aside.
In a separate bowl, add flour, sugar, cocoa powder, baking powder, xanthan gum, salt and stir.
Combine the dry ingredients with the wet ingredients stir until a liquidy batter forms. Fold in the other 100 g of the unmelted chocolate chips (or chunks) into the batter.
Transfer the batter to an 8 x 8-inch brownie tray and allow it to sit for 10 minutes.
Preheat the oven at 180 C (350 F) for 5 minutes. The batter should sit for a total of 15 minutes.
Bake the brownies for approximately 20 minutes. Stick a toothpick into the brownies. You'll know they are done when you have a few moist crumbs left on the toothpick. Allow it to cool for at least 1 - 2 hours.
For the chocolate ganache, add the ingredients into a bowl and microwave for 10-second intervals till melted. Spread on brownies as desired.