1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose gluten-free flour blend (with xanthan gum)
¾ cup Dutch-processed cocoa powder
½ teaspoon salt
1 cup semi-sweet or dark chocolate chips/chunks
1 teaspoon espresso powder (optional)
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, salt, and optional espresso powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chocolate chips or chunks.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted an inch from the edge comes out with moist crumbs, but not wet batter. The center should still look slightly gooey.
Remove from the oven and let the brownies cool completely in the pan on a wire rack before cutting into squares. This is crucial for fudginess and clean cuts.
