Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter or cooking spray. This prevents the brownies from sticking and makes them easier to remove once baked.

In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture looks smooth and glossy. Add the eggs and vanilla extract, then whisk again until everything is fully combined.

In another bowl, mix the gluten-free flour, cocoa powder, and salt. Stir them together so the cocoa powder is evenly distributed throughout the flour.

Gradually add the dry ingredients to the wet mixture. Stir gently until a thick brownie batter forms. Be careful not to overmix, as this can affect the final texture.

Fold in the chocolate chips if you’re using them. This step gives the brownies extra bursts of chocolate in every bite.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan before cutting them into squares. Cooling helps them set properly and gives them that perfect fudgy consistency.