Ultimate Gluten Free Fudgy Brownies

4 ounces (3/4 cup plus 2 tablespoons) ATK All-Purpose gluten-free flour blend
1/2 teaspoon fine salt
1/2 teaspoon xanthan gum
7 ounces chopped semisweet chocolate (I use chocolate chips)
8 tablespoons (1/2 cup) unsalted butter, cut into cubes (I use salted butter)
3 tablespoons unsweetened cocoa powder
8 3/4 ounces (1 1/4 cup) granulated sugar
3 large eggs
2 teaspoons vanilla extract

Preheat oven to 350-F (I do 325). Line or grease an 8×8 inch baking pan.
In a medium bowl, whisk together the flour blend, salt, and xanthan gum.
Mix in eggs, sugar, and vanilla extract.
In a microwaveable bowl, combine the chocolate, butter, and cocoa powder. Microwave for 1 to 3 minutes, stirring each minute, until melted and smooth. Set aside to cool slightly.
Whisk the chocolate mixture into the flour mixture until well combined.
Immediately pour batter into prepared pan and smooth the top with a spatula. Cover, and allow to rest 30 minutes.
About 15 minutes before you’re ready to bake, set an oven rack in the middle position and heat oven to 350-F.
Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Allow to cool for 2 hours on rack (I let mine cool for 15 minutes and they were perfect).
Store in an airtight container at room temperature for 2 days, or in the fridge.