Flourless Chocolate Brownies (gluten free)

These decadent Flourless Chocolate Brownies offer a rich, fudgy chocolate experience without any flour, making them naturally gluten-free.

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Preheat the oven to 180°C (350°F). Line the 20 x 20 cm (8 x 8 in) pan with parchment, leaving an overhang.
Combine 170 g (6 oz) chopped bittersweet chocolate and 113 g (1/2 cup; 4 oz) unsalted butter in a heatproof bowl over barely simmering water or microwave until smooth and glossy, about 2–4 minutes.
In a separate bowl, whisk 3 large eggs with 200 g (1 cup) granulated sugar and 1 tsp (5 ml) vanilla until thickened, about 2–3 minutes.
Temper the eggs by pouring one-third of the warm chocolate mixture into the eggs while whisking, then fold back into the rest of the chocolate.
Sift in 30 g (1/3 cup) unsweetened cocoa powder and add 1/4 tsp (1.5 g) fine sea salt. Fold until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 18–22 minutes until the center is set but slightly jiggly.
Cool the pan on a wire rack for 30 minutes, then refrigerate for at least 1 hour to firm before slicing into 9 squares.

For a dairy-free version, replace butter with refined coconut oil. Store in an airtight container for up to 5 days.