Ingredients:
- 170g unsalted butter, melted and hot
- 200g granulated sugar
- 110g light brown sugar, packed
- 3 large eggs, room temperature
- 15ml pure vanilla extract
- 95g Dutch-processed cocoa powder, sifted
- 95g gluten-free 1-to-1 baking flour (with xanthan gum)
- 25g super-fine almond flour
- 5g espresso powder
- 3g fine sea salt
- 170g semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
- In a large glass mixing bowl, combine the hot melted butter, granulated sugar, and light brown sugar. Whisk vigorously to begin dissolving the sugar crystals.
- Add the eggs and vanilla extract to the mixture. Whisk vigorously for exactly 2 minutes by the clock. The mixture should become noticeably lighter in color and slightly thickened; this creates the meringue-like crackly top.
- Sift the cocoa powder, gluten-free 1-to-1 flour, almond flour, espresso powder, and sea salt directly into the wet ingredients.
- Use a silicone spatula to gently fold the dry ingredients into the wet until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until the edges are set and the top is crackly. A toothpick inserted should come out with a few moist crumbs attached.
- Allow brownies to cool completely in the pan before slicing into 16 squares to ensure the fudge center sets.