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Ingredients
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Brownie batter
To finish (optional)
Method
Brownie batter
Prepare
Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2–3 cm overhang on two opposite sides to lift the brownies out later. Lightly grease the parchment with a little butter or nonstick spray.
Melt chocolate and butter
Place the chopped chocolate (200 g) and butter (115 g) in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until completely melted and smooth, 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.
Whisk sugar into chocolate
Add the granulated sugar (200 g) to the slightly cooled chocolate mixture and whisk until combined. The sugar won't fully dissolve at this stage but will melt during baking.
Incorporate eggs and vanilla
Add the eggs (3) one at a time, whisking or stirring well after each addition until the mixture is glossy and slightly thickened. Stir in the vanilla extract (1 tsp).
Sift dry ingredients
Sift together the gluten-free all-purpose flour blend (90 g), unsweetened cocoa powder (30 g), and fine sea salt (1 tsp) into a bowl to remove lumps and aerate the mixture.
Combine wet and dry
Fold the sifted dry ingredients into the chocolate-egg mixture with a rubber spatula until just combined — do not overmix. If using, fold in the dark chocolate chunks or chips (75 g) reserving a few to sprinkle on top.
Transfer to pan
Scrape the batter into the prepared 8-inch square pan, smoothing the top with the spatula. Sprinkle the reserved chocolate chunks on top if desired.
Bake
Bake in the preheated oven for 22–28 minutes. Start checking at 20 minutes: the edges should be set and pulling slightly away from the pan, while the center remains a little soft — a toothpick inserted into the center should come out with a few moist crumbs attached (not wet batter).
Finish and serve
Cool
Remove the pan from the oven and place on a wire rack. Sprinkle flaky sea salt (1 tsp) evenly over the hot brownies if using. Let cool in the pan for 30–45 minutes to set; for cleaner slices, chill in the refrigerator for 1–2 hours.
Slice and garnish
Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and cut into 9 (3x3) or 12 (3x4) squares using a sharp knife wiped clean between cuts. Dust lightly with powdered sugar (1 tbs) if desired and serve at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days.