Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper.

In a medium mixing bowl, whisk together the gluten free flour, cocoa powder, baking soda, and salt until well combined.

In a separate bowl, mix the melted butter and sugar substitute until smooth. Add the eggs and vanilla extract, and continue to mix until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is well combined and smooth.

Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Once cool, slice the brownies into 8 pieces and serve with your favorite toppings or accompaniments.

Store leftover brownies in an airtight container at room temperature for up to a week. For longer storage, freeze individually wrapped brownies for up to 3 months.