Dark Chocolate Brownie Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper leaving a 2-inch overhang on two opposite sides for easy lifting. Lightly brush the parchment with 1 tablespoon melted butter or spray with neutral oil.

Melt chocolate and butter

Chop the 200 g dark chocolate if using a bar. Place chocolate and 115 g unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir until fully melted and smooth, about 3–5 minutes. Alternatively, microwave in 20-second bursts, stirring between bursts, until smooth. Remove from heat and let cool 3–5 minutes.

Whisk eggs and sugars

In a separate large bowl, whisk together 200 g granulated sugar and 50 g light brown sugar. Add 3 large eggs and 1 tsp vanilla extract; whisk vigorously until mixture is pale and slightly thickened, about 1–2 minutes (you can use a hand mixer on low for 30–45 seconds).

Combine chocolate with egg mixture

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking constantly so the eggs do not seize. Continue until fully incorporated and glossy.

Add dry chocolate elements

Sift or whisk together 25 g unsweetened cocoa powder, 90 g almond flour, 30 g gluten-free oat flour, 1 tsp fine sea salt, and 1 tsp instant espresso powder (if using). Fold the dry mix gently into the wet mixture with a rubber spatula just until combined. Do not overmix.

Fold in chocolate pieces

Fold in 80 g dark chocolate chips or chopped Honduran chocolate so the batter remains thick and fudgy but evenly studded.

Transfer and level

Pour the brownie batter into the prepared pan and spread evenly with an offset spatula, smoothing the top. Tap the pan gently on the counter once or twice to release large air bubbles.

Bake

Bake in the preheated 175°C (350°F) oven for 20–25 minutes. Check for doneness by inserting a toothpick into the center; a few moist crumbs should cling to it. The top will be set with a thin crackly crust, and the center should still look slightly glossy — this ensures a fudgy texture.

Cool completely

Remove from oven and sprinkle 1/2 teaspoon flaky sea salt evenly over the top while warm. Allow the brownies to cool completely in the pan on a wire rack (about 2 hours). Cooling fully is important for clean, non-falling-apart slices and for easy wrapping.

Slice and wrap

Use the parchment overhang to lift the cooled brownie slab from the pan. Place on a cutting board and trim edges if desired. Using a sharp chef's knife warmed under hot water and wiped dry between passes, cut into 12 equal squares (about 6 per row x 2 rows depending on size preference). Place each square into an individual wrapper (parchment squares or heat-seal bags). If using heat-seal, press out excess air and seal. If using parchment, fold and secure with a sticker or twine. Optionally dust lightly with powdered sugar before wrapping.

Storage

Store wrapped brownies at room temperature in an airtight container for up to 3 days, or refrigerate for up to 7 days. For longer storage, freeze wrapped brownies for up to 3 months; thaw at room temperature before serving.