These ultra fudgy brownies are very adaptable based on what you have in your pantry. You can use any flour/starch your have available, which makes these brownies gluten-free if you use a GF flour.
6 tablespoons butter (salted or unsalted), cut into chunks
8 ounces (225 g) bittersweet or semisweet chocolate, chopped (1 1/4 cups of chocolate chips work fine too)
pinch sea salt (omit if using salted butter)
3/4 cup granulated sugar (if using bittersweet chocolate, you may prefer to use an additional 2–4 tablespoons of sugar)
2 large eggs, at room temperature
1 tablespoon cocoa powder, regular or Dutch-processed is fine
3 tablespoons flour/starch (cornstarch, all-purpose flour, buckwheat flour, anything you have available)
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper or aluminum foil. (If using aluminum foil, be sure to spray it really well with nonstick spray.)
In a medium saucepan set over low heat, melt the butter, chocolate, and salt together until smooth, stirring constantly.
Turn off heat, then add sugar, followed by the eggs one at a time, then vanilla. Beat with a wooden spoon for about a minute or two until thoroughly combined and mixture is quite smooth. (Do not skip this step or your brownies won’t have a crackly top.)
Sift together the flour and the cocoa powder and add to pan. Beat by hand for another minute.
Transfer batter to prepared pan.
Bake about 28-32 minutes until center is nearly set but not dry.
Let cool completely before lifting from pan and serving.
Keywords: gluten free brownies