Ingredients

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs

• 1 tablespoon pure vanilla extract

• 3/4 cup all-purpose gluten-free flour

• 1/2 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Optional: Icing sugar for dusting

Instructions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

   • Prepare a baking pan (8x8-inch recommended) by spraying with gluten-free non-stick cooking spray or lining it with parchment paper. Coat the paper with additional spray or butter.

2. Mix Wet Ingredients:

   • In a large bowl, combine the melted butter, vanilla extract, granulated sugar, and brown sugar. Mix until fully combined.

   • Add the eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients:

   • In a separate medium-sized bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.

4. Combine Wet and Dry Mixtures:

   • Gradually add the dry ingredients to the wet ingredients, mixing until the batter is fully combined and smooth.

5. Bake the Brownies:

   • Pour the brownie batter into the prepared pan and spread evenly.

   • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out just barely clean. The edges will start to pull away from the pan. Keep a close eye on the brownies, as baking times can vary depending on your oven.

6. Cool and Serve:

   • Remove the brownies from the oven and let them cool completely in the pan.

   • Dust with icing sugar for an elegant finishing touch, if desired.

   • Slice into squares and enjoy!

Storage Tips:

• Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Enjoy your rich, fudgy gluten-free brownies with or without that sweet dusting of icing sugar!