Preheat the oven to 180ºC/160ºC fan, and line a 9" square tin with baking parchment.
Melt the unsalted butter and chopped dark chocolate together in a bowl over a pan of simmering water, stirring occasionally (or in the microwave in short bursts), until it is silky smooth. Leave to cool to room temp!
Using an electric whisk/stand mixer, whisk together the eggs & sugar for a few minutes until the mixture is very mousse like, and is double the original volume of the amount of eggs + sugar!
When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
Once completely combined, sift the cocoa powder and gluten free flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely.
Notes
If you are gluten free I am sure you already know this, but double check that the baking powder is gluten free – most are but its always better to be safe!
These brownies will last for 3 days in an airtight container, or you can freeze them for up to 3 months!
175g unsalted butter, 175g dark chocolate, 150g light brown sugar, 3 eggs, 1tsp vanilla, 15g cocoa powder, 1tsp baking powder, 150g ground almonds, 200g white chocolate chips, 100g pecans
Melt the butter and dark chocolate together and leave to the side too cool. Whisk in the light brown sugar until combined. Whisk in the eggs until fully combined and then add the vanilla, cocoa, baking powder and ground almonds until fully combined. Stir in the white chocolate chips and pecans, then pour the mixture into the tin and bake in the oven for 30 minutes. Leave too cool fully in the tin or in the fridge overnight.