Chickpea Flour Chocolate Coffee Brownie

We don't use much of this flour at home, so I had no new ideas until I thought of this. The original recipe is vegan and belongs to powerhungry website. I made a few changes, and this turned out more like a brownie.

Ingredients:

• Chickpea flour- 1+1/3 cup
• Sugar- 3/4 cup
• Cocoa powder- 1/2 cup
• Instant coffee powder- 1 tsp
• Baking Soda- 1 tsp+ pinch
• Salt- 1/2 tsp
• Coconut milk- 3/4 cup
• Hot water- 1/4 cup
• Oil- 1/6 cup
• Butterscotch essence- 1 tsp
• Vinegar- 1/2 tsp

Method:

1. Sift the dry ingredients except for sugar. In another bowl add sugar, hot water, coconut milk, oil, and essence. Mix well until the sugar melts.
2. Preheat oven at 180c for 10 mins. Grease and dust a baking pan.
3. Mix the wet and dry ingredients gently in one direction until there are no lumps.
4. Once the oven is ready, add vinegar to the batter, mix it again carefully, and pour it into the baking pan.
5. Bake for 20-25 mins. Check once. The brownie doesn't rise much. If it still feels a little uncooked but is turning hard, leaving it in the hot oven (turn off the power) for 2-3 mins.
6. Let it cool. Cut and serve. You can add a layer of ganache on the top.
7. 
   

Chocolate Ganache Cheat-version:

1. Add around 1/3 cup of the roughly chopped dark compound to a heavy bottom pan. Add 1 tsp of butter and 1/8 cup of milk/ water.
2. Heat it and stir continuously. Add a little more milk/ water if required.
3. Once the chocolate melts and bubbles (it'll start to thicken up), turn off the heat and let it cool.
4. Stir it once a while to avoid the skin forming at the top. The ganache will thicken up a little more as it cools.
5. Make holes in the brownie with a toothpick and pour this ganache.
6. Let it sit for a while. Add sprinklers when the ganache is 70% dry. That way, the sprinklers won't turn soggy.

Keep the brownie in the refrigerator after a day or two. It'll stay good for 4-5 days.