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Ingredients
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Brownies (gluten-free)
Ice cream & finishing
Method
Brownies (gluten-free)
Prep and melt
Preheat the oven to 350°F (175°C). Line an 8x8-inch (or 7x7 for thicker) baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper. Place the chopped chocolate and butter together in a heatproof bowl set over (not in) simmering water (double boiler) or microwave in 20-second bursts, stirring between bursts, until smooth and fully melted. Remove from heat and let cool for 2–3 minutes.
Combine sugars and eggs
Whisk the granulated sugar and brown sugar into the slightly cooled chocolate-butter mixture. Add the eggs one at a time, whisking vigorously after each addition until fully incorporated and the batter looks glossy. Stir in the vanilla extract.
Add dry ingredients
Sift (or whisk) the gluten-free 1-to-1 baking flour and unsweetened cocoa powder directly into the batter to avoid lumps. Add the sea salt. Fold gently with a rubber spatula until just combined — stop when streaks of flour disappear. If using chopped nuts, fold them in now.
Bake
Scrape the batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for 18–24 minutes depending on your oven and the pan size; brownies are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For a fudgier center, aim for the lower end of the time range.
Cool and slice
Remove the pan from the oven and place on a wire rack. Let cool completely in the pan for at least 45 minutes (or 20–30 minutes if you prefer warm but still sliceable). Use the parchment overhang to lift brownies from the pan and transfer to a cutting board. For clean slices, score before serving or chill briefly and then cut into 4 squares.
Assembly — à la mode
Place one warmed or room-temperature brownie square on a dessert plate. If you prefer the brownie warm, reheat a single piece in the microwave for 10–12 seconds (check — microwaves vary) or warm in a 300°F oven for 5 minutes.
Top the brownie with 1–2 scoops of vanilla ice cream. Drizzle 1 tablespoon of hot fudge or chocolate sauce over the ice cream and brownie. Sprinkle a tiny pinch of flaky sea salt over the top if desired.
Serve immediately with a spoon. Leftover brownies can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; bring to room temperature or reheat gently before serving with ice cream.