1 cup granulated sugar
10 tbsp unsalted butter
2/3 cup Dutch process or “dark” cocoa powder
1 tsp instant espresso powder (optional)
½ tsp salt
1 tsp vanilla extract
2 cold large eggs
¼ cup plus 2 ½ tbsp. gluten free flour with no gums, such as King Arthur Multi Purpose
⅔ to ¾ cup dark chocolate chips/chunks (optional)
Preheat oven to 350⁰. Line 8 x 8-inch baking pan with nonstick foil or parchment paper, leaving an overhang on 2 opposite sides.
In a large, microwave-safe bowl, combine the sugar, butter, cocoa, espresso powder if using, and salt. Microwave in 20 to 30-second bursts, stirring each time, until butter is melted. Stir until combined (mixture will be very grainy). Stir in the vanilla.
Add the eggs one at a time, stirring until combined after each one. Stir until the batter is thick and shiny. Add the flour and stir until thoroughly combine and no white streaks remain. Stir in chips if using. Spread evenly in prepared pan.
Bake until a toothpick comes out with moist crumbs, 30 to 34 minutes. The top should be puffy and shiny and the brownies pulling away from the sides of the pan. Cool completely on a wire rack. Cut into 12 or 16 brownies. These freeze really well. You can wrap individual brownies in plastic wrap and store in a ziploc bag. Defrost at room temperature.