Preheat the oven to 170°C (340°F) and line a 20 ×20 pan with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Melt the chocolate and butter in a double boiler.
Double boiler (bain-marie)
3
Add the sugar and mix.
4
Add the eggs and beat until smooth.
Hand mixerorWhisk
5
Sift the gluten-free flour blend and cocoa over it, add the salt and Fold gently, just until no dry gluten-free flour blend remains.
⚙ FoldingSilicone spatula
💡Fold the gluten-free flour blend in gently and don't beat after it goes in: too much mixing develops gluten, and the brownies come out cakey instead of dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Pour into the pan.
Baking pan
7
Bake 20–22 minutes, until the edges are set and the center is still slightly soft.
⚙ BakingOvenBaking pan
💡Take them out of the oven while the center is still soft: brownies keep setting as they cool.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
9
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
10
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
11
Let cool completely, spread the ganache on top and cut into squares.
Offset spatulaKnife
502calories
6 gprotein
51 gcarbs
31 gfat
● protein 4%● carbs 40%● fat 55%
Per serving (117 g), of 8 servings
To assemble ·
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Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Cocoa: measured in tbsp in this recipe: 1 tbsp = 5.4 g · 228 kcal per 100 g · More about Cocoa →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (11) · 🍳 3 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Double boiler (bain-marie)· Also works: Microwave (In short bursts; can burn) · Small saucepan (Very low heat; can burn)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
