Dark Chocolate Brownies Recipe

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with gluten-free parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with 1 tablespoon oil or vegan butter.

Make flax egg

In a small bowl, combine 2 tablespoons flaxseed meal with 5 tablespoons warm water. Stir and let sit 5–10 minutes until thickened and gel-like.

Place the chopped dark chocolate and 90 ml oil in a medium heatproof bowl. Melt gently over a simmering water bath (double boiler), stirring frequently until smooth. Alternatively, microwave in 30-second bursts, stirring between bursts, until melted and glossy. Remove from heat and let cool slightly (2–3 minutes).

Whisk in the 120 ml maple syrup, 100 g granulated sugar, and 150 ml non-dairy milk until fully combined. Add the prepared flax egg and 1 teaspoon vanilla extract, whisking to combine.

In a separate bowl, sift (or whisk) together 140 g gluten-free plain flour blend, 45 g unsweetened cocoa powder, 40 g almond meal, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Ensure no lumps remain.

Add the dry ingredients to the chocolate-wet mixture in two additions, folding gently with a spatula until just combined. Avoid overmixing. The batter should be thick and glossy; scrape the bowl to incorporate all dry streaks.

Fold in optional 60 g chopped nuts and 60 g vegan chocolate chips if using. Reserve a small handful of chips for scattering on top.

Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the reserved chocolate chips and a light pinch (about 1/4 tsp) of coarse sea salt over the surface, if desired.

Bake in the preheated oven for 22–28 minutes. Check for doneness by inserting a toothpick into the center — it should come out with a few moist crumbs but not wet batter. For fudgier brownies, aim closer to 22–24 minutes; for cakier, toward 28 minutes.

Remove the pan from the oven and let cool on a wire rack for at least 30 minutes. Using the parchment overhang, lift the brownies from the pan and transfer to the rack. Let cool further to near room temperature before slicing — cooling yields cleaner slices and a denser, fudgier texture.

Slice into 9 or 12 squares using a sharp knife wiped clean between cuts. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. For longer storage, freeze wrapped portions for up to 3 months.