Everyone has a different idea of what constitutes the perfect brownie, right? Some people love them really fudgy and dense, some prefer them cakey and lighter, some want them plain, others want them with nuts or chocolate chips…and it goes on. Well this recipe could be my favorite brownie…fudgy and cakey, with just the right texture, and thus the name, Chocolate Velvet. Sprinkled with Maldon sea salt flakes, and embellished with chocolate chunks, they are divine.

• 8 T (1 stick) butter (I used lactose free salted; unsalted is fine)
• 7 ounces bittersweet chocolate (full ¾ cup + a little more) (I used Pascha 85%)
• 3 large eggs
• 1 c brown sugar
• pinch of salt
• 1 cup flour (Gluten free)
• ½ c chocolate chunks (I used 72%)
• Maldon sea salt flakes

• Heat the oven to 325.
• Line a metal 9 inch pan with parchment paper.
• Grease with butter or coconut oil.
• Melt butter and chocolate in a microwaveable bowl, following instructions for time on your microwave. Or melt butter and chocolate in a small saucepan over medium low heat just until butter melts; then remove from heat and stir until chocolate is melted completely.
• Place 3 eggs, sugar and pinch of salt in the bowl of a stand mixer.
• Beat 8 minutes until fluffy.
• Drizzle in the chocolate mixture and just combine.
• Add flour and combine.
• Add ½ c chocolate chunks and mix in.

• Put mixture in prepared pan, smooth top, and sprinkle lightly with Maldon sea salt flakes.
• Bake 15 minutes. Remove pan and bang once on the counter.
• Bake another 8-10 minutes (9 was perfect for my oven).
• Remove and bang once on counter again.
• Cool 10 minutes on wire rack or longer before cutting.
• Cut and enjoy the rich, velvety texture and taste!

These freeze well and are delicious plain, or with ice cream.