These gluten-free chocolate brownies are rich, fudgy, and perfect for satisfying your sweet tooth.
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Lining the pan with parchment paper makes it easier to remove the brownies after baking.
Melt the butter in a microwave-safe bowl or on the stovetop, then stir in the cocoa powder until smooth.
Ensure the butter is fully melted for a smooth mixture.
Add the sugar to the cocoa mixture and mix well. Then, beat in the eggs one at a time until fully incorporated.
Mixing the eggs one at a time ensures a smooth batter.
Stir in the vanilla extract, salt, xanthan gum, and gluten-free flour until just combined.
Avoid overmixing to keep the brownies tender.
Pour the batter into the prepared pan and spread it evenly.
Use a spatula to ensure the batter is evenly distributed.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Check the brownies at 25 minutes to avoid overbaking.
Let the brownies cool completely in the pan before lifting them out using the parchment paper and slicing.
Cooling completely ensures clean slices and better texture.
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