Step 1

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

Step 2

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

Step 3

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Step 4

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Step 5

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

Step 6

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~2 tbsp of the cookie batter onto the lined baking sheet, keeping at least 1 inch between them.

Step 7

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Step 8

Sprinkle with a bit of sea salt and enjoy!

Step 9

These fudgy chocolate brownie cookies keep well in a closed container in a cool dry place for about 1 week.