From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Bittersweet Cocoa Brownies, Gluten-Free
Yield: 16 brownies
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Line the bottom of a 8″x8″ baking pan with parchment paper (no need to grease).
In a small bowl, mix together flour and baking powder.
In a medium bowl, mix together unsweetened cocoa powder, sugar, vanilla, and salt.
In a heavy bottomed saucepan set over low heat, melt the butter. When the butter is completely melted, turn off the heat.
Carefully pour the hot butter into the bowl with the cocoa mixture and, using a whisk, mix together until mixture is combined and smooth.
When the butter mixture has cooled to room temperature (i.e., so it’s not hot–if it’s too hot, the eggs will cook), add eggs, one at a time, whisking between each addition. Whisk until mixture is smooth.
Add flour mix and stir with a heavy spoon until combined (the mixture will be too stiff to use a whisk by this point). Add pecan pieces if using and stir until incorporated.
Spoon mixture into pan. Since the mixture is so stiff, I usually place equal blobs into each pan corner and one in the middle. Then, using a finger to stabilize the parchment paper, I carefully spread the mixture so it equally covers the bottom of the pan. Smooth top.
Bake at 350 degrees for about 45 minutes or until a tester comes out fairly clean (there will be a few crumbs).
Cool in pan for 5 minutes. Then run a knife between the brownies and the edge of the pan to loosen and then carefully invert onto a cooling rack and remove the parchment paper. Let sit until completely cool. If you try to cut it too early, it will be more crumbly than if you cut it cool (although, hot brownie crumbles aren’t all that bad…)
Store in a sealed container at room temperature for up to 5 days.