Preheat your oven to 320°F (160-170°C) and line an 8x8-inch baking pan with parchment paper.

Melt ½ cup of dark chocolate and 5 tablespoons of unsalted butter in a double boiler, stirring until creamy.

Whisk together 2 eggs and ½ teaspoon of vanilla extract, then stir in 1½ cups of whole milk until smooth.

Gradually add the chocolate mixture into the wet ingredients and mix thoroughly until smooth.

Sift together 1 cup of glutinous rice flour, ¼ cup of cocoa powder, 1 teaspoon of baking powder, ⅛ teaspoon of salt, and ¾ cup of sugar in a separate bowl.

Fold the dry ingredients into the wet mixture gently until a smooth batter forms.

Pour the batter into the lined pan, smoothing it out evenly and using a sieve if necessary. Optionally sprinkle chocolate chunks on top.

Bake for 55-60 minutes, or until a toothpick comes out clean or with a few moist crumbs.

Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment paper.

Cut the cooled brownies into squares and serve plain or with whipped cream or ice cream.