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Bittersweet Chocolate Brownies

with Smoked Paprika

The brownie recipe from our first cookbook Macrina Bakery & Café Cookbook is still a favorite. What makes them so good is their light yet moist texture. Over the years I have experimented making them with a gluten-free flour so that everyone could enjoy them. They turn out beautifully. You wouldn’t know the difference. For Valentine’s Day this year I’ve jazzed them up with smoked paprika and flaky sea salt. For a wonderful desert, try serving with a scoop of coffee ice cream and a drizzle of caramel sauce!



  • Makes 9 brownies

  • 5 ounces unsweetened chocolate, coarsely chopped
  • 12 tablespoons (1–1/2 sticks) unsalted butter, at room temperature
  • 1–1/2 cups granulated sugar
  • 2–1/2 teaspoons smoked paprika
  • 2 tablespoons Bob’s Red Mill Gluten Free 1–to–1 Baking Flour
  • 6 eggs
  • 1 tablespoon flaky sea salt
  • Powdered sugar

Combine chocolate and butter in a medium stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot, it will scorch the chocolate. Stir with a rubber spatula until chocolate and butter have melted and reached a smooth consistency. Remove the bowl from the heat and let cool to room temperature.

Preheat oven to 325°F. Oil a 9” square baking pan.

Combine sugar, smoked paprika and gluten–free flour in the bowl of your stand mixer and mix with the paddle attachment for 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, making sure each egg is fully incorporated before adding another. Scrape down the sides of the bowl frequently.

With the mixer on low, drizzle in the cooled chocolate mixture. Scrape the sides of the bowl down often to make sure you get all of the chocolate mixed in. Increase speed to medium and mix for about 1 minute or until it is mousse–like in texture.

Pour batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on the center rack for 10 minutes.Sprinkle the top with flaky sea salt. Return to the oven and bake another 20–25 minutes or until the center is just set. Let cool on a wire rack.

After the brownies have cooled completely, dust them with powdered sugar. Cut into 3” x 3” bars, cleaning the knife between cuts. It’s best to enjoy these brownies the day they are baked, but they can be stored at room temperature for up to a day. The brownies will become very dense and fudge-like if kept in the refrigerator.

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