Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and hot
  • 1 cup (200g) granulated white sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup (50g) unsweetened Dutch-process cocoa powder
  • 1/2 cup (65g) 1-to-1 Gluten-Free Baking Flour with xanthan gum
  • 1/4 tsp fine sea salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large microwave-safe glass bowl, melt the butter until bubbling. Immediately whisk in the cocoa powder to bloom the chocolate and release volatile flavor compounds.
  3. Whisk in the granulated sugar while the butter mixture is still warm. Add the eggs one at a time, followed by the vanilla extract. Whisk vigorously by hand for 1-2 minutes until the batter is glossy and the sugar has begun to dissolve.
  4. Using a silicone spatula, gently fold in the gluten-free flour and sea salt. Stop the moment white streaks disappear to maintain a dense texture. Stir in the chocolate chips.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 22 minutes or until the edges are set and the top is shiny and cracked. Allow to cool completely in the pan before slicing into 16 squares.