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Ingredients
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Dry ingredients
Wet ingredients
Add-ins / finishing
Method
Prepare
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to lift brownies out easily. Lightly grease the parchment with a little butter or nonstick spray.
- 2
Measure and lightly sift the gluten-free flour and cocoa powder together into a bowl to remove lumps. If your gluten-free blend is very fine, sifting is optional but recommended for even texture.
Make batter
- 3
Melt butter and chocolate
Place the chopped chocolate and butter in a heatproof bowl set over a pot of barely simmering water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring between bursts. Heat until the chocolate and butter are fully melted and smooth. Remove from heat and let cool 3–5 minutes.
- 4
Combine wet ingredients
Whisk the eggs, granulated sugar, vanilla extract, and hot espresso (if using) in a medium bowl until combined and slightly glossy. Slowly whisk about one-third of the warm melted chocolate mixture into the eggs to temper them (this prevents scrambling). Then whisk in the remaining chocolate until smooth and homogeneous.
- 5
Add dry ingredients
Pour the sifted flour, cocoa, salt, and baking powder into the chocolate-egg mixture. Fold gently with a spatula until just combined and no dry streaks remain. Do not overmix. If using chocolate chips or nuts, fold them in now, reserving a small handful to sprinkle on top.
Bake and finish
- 6
Bake
Scrape the batter into the prepared 8x8 pan and smooth the top. Sprinkle the reserved chips or nuts on the surface if desired. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (do not bake until completely dry). Rotate the pan halfway through baking for even browning.
- 7
Cool and serve
Allow the brownies to cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownies from the pan and transfer to the rack to cool completely, or serve warm. Dust lightly with powdered sugar if desired. For clean slices, chill the brownies for 20–30 minutes before cutting with a sharp knife, wiping the blade between cuts.