Preparation

• Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• In a microwave-safe bowl, combine the unsalted butter and chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
• In a large mixing bowl, whisk together the melted chocolate mixture, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the gluten free all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
• Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
• Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
• Remove the pan from the oven and allow the brownies to cool in the pan for about 10 minutes. Use the parchment overhang to lift the brownies out of the pan and onto a wire rack to cool completely.
• Once cooled, slice the brownies into 8 equal pieces using a sharp knife. Serve and enjoy your fudgy gluten free brownies!
• Store any leftovers in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.