Gluten-Free Chocolate Brownies

40g dark chocolate*
1/4 cup vegetable oil
1/4 cup non-dairy milk
1/4 cup very strong coffee
2 tbsp amaretto liqueur
1/2 tsp vanilla
1 1/2 tsp ener-g egg replacer
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup corn flour
1/3 cup dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

*I use 4 squares, or 1 serving, of an 85% cocoa chocolate bar. For the coffee, I brew mine in a french press using twice as much coffee as usual.

Start by preheating your oven to 350°F.

In a small bowl, mix together the ener-g with half (2 tbsp) of the coffee. In a medium bowl, sift or whisk together the flours, cocoa, baking powder, baking soda, salt, and xanthan gum.

In a double boiler, heat the oil, chocolate, sugars, and non-dairy milk until the chocolate is melted. Remove from the heat and add in the amaretto, the ener-g mixture, and the rest of the coffee. Transfer to a large mixing bowl (or if you're using a glass or steel mixing bowl, just place it snugly on top of a pot of simmering water and use that as your double boiler).

Add a third of the dry mix to the wet and whisk until well incorporated, adding the rest of the dry ingredients in two more batches. Pour into a greased 8x8 pan and bake for 20-25 minutes.