Rich, fudgy brownies are one of those treats that feel almost impossible to enjoy when you're watching your gut health — but this recipe proves otherwise. The batter comes together with melted butter and chopped dark chocolate (over 70% cacao), eggs, granulated sugar, and gluten-free flour, keeping every ingredient firmly within safe thresholds. The cocoa powder and dark chocolate are both portioned carefully so that each of the 16 squares lands well below the limits that tend to trigger symptoms, meaning you can actually indulge without the mental math. Folding the batter just until the dry streaks disappear and pulling the pan while the center still looks slightly underdone are the two moves that give these brownies their dense, almost truffle-like texture. A finish of flaky sea salt on top is optional but genuinely transforms the whole thing — that little hit of crunch against the deep chocolate is hard to resist. These cut cleanly into 16 squares and hold up well, so they're just as good the next day straight from the container.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
Combine the butter and chopped dark chocolate in a medium saucepan over low heat, stirring frequently until both are fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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