Method

Brownies (gluten-free)

Prep and oven

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the parchment.

Melt chocolate and butter

Combine the chopped semi-sweet chocolate and unsalted butter in a heatproof bowl set over a pot of gently simmering water (double boiler) or use short bursts in the microwave (20–30 seconds), stirring until completely melted and smooth. Remove from heat and let cool for 3–5 minutes.

Mix sugar and eggs

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking vigorously after each addition until glossy. Stir in the vanilla extract.

Combine dry ingredients

In a separate bowl, sift (or whisk) together the gluten-free all-purpose flour, unsweetened cocoa powder, fine sea salt, and baking powder to remove lumps and ensure even distribution.

Fold batter

Fold the dry ingredients into the chocolate-egg mixture with a rubber spatula just until no streaks of flour remain. If using nuts, fold in the chopped walnuts or pecans. Do not overmix — batter will be thick.

Bake

Spread the batter evenly into the prepared 8x8-inch pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 22–28 minutes. Start checking at 20 minutes: the edges should be set and a toothpick inserted into the center should come out with a few moist crumbs (for fudgy brownies).

Cool and remove

Remove the pan from the oven and place on a wire rack. Let brownies cool in the pan for 15–20 minutes, then use the parchment overhang to lift them out. For warm servings, let cool 10 minutes and proceed to serving; for room-temperature, cool completely before slicing.

To serve

Warm brownies (optional): If you prefer the brownies warm as described, preheat the oven to 300°F (150°C). Place slices on a baking sheet and warm for 5–7 minutes, or microwave single servings for 12–20 seconds until warmed through but not piping hot.

Plate: Place one brownie slice on each dessert plate. Top each warm brownie with one or two scoops of vanilla ice cream.

Sauce & cream: Drizzle about 2 tablespoons (approx. 1 fl oz) of chocolate sauce over the ice cream and brownie. Add a dollop (about 3 tablespoons) of whipped cream to the side or on top.

Garnish & serve: Optionally sprinkle a few chopped nuts from the brownies or place a mint leaf on top for color. Serve immediately so the ice cream melts slightly against the warm brownie.

Chocolate Brownie (gluten Free) Recipe