For glossy tops
Whisk the sugar into the warm chocolate mixture thoroughly before adding the eggs.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Prepare.
Heat the oven to 350°F. Line an 8-inch square pan with parchment.
2
Melt the chocolate.
Melt the butter and chocolate together over low heat, stirring until smooth. Let cool for 5 minutes.
3
Build the batter.
Whisk in both sugars, then the eggs, yolk, and vanilla. Fold in the flour, cocoa, and salt just until combined.
4
Bake for a fudgy center.
Spread in the pan and bake 25–30 minutes. The edges should be set while the center still looks slightly soft. Cool completely before slicing.
Make it work.
Small details that matter most with gluten-free cooking.
Do not overbake
A tester should emerge with moist crumbs, not clean.
For sharp edges
Chill the cooled pan for 30 minutes, then cut with a warm dry knife.