Low Iodine Fudgy Dark Chocolate Brownies
Total time1 hr 13 min
Prep time15 min
Cook time28 min
5.0(14)
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 oz dark chocolate (>70% cacao), roughly chopped
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- ½ cup gluten free flour
- 2 tbsp cocoa powder
- ¼ tsp salt
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
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.
- 2
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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