Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
Add in eggs one at a time and mix until fully combined.
In a medium-sized bowl combine gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, baking soda and salt and whisk together.
Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
Pour the brownie batter to 8x8 sized baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
Remove brownies and allow to cool completely. Enjoy!
Store in an air-tight container.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
For the dairy-free option, I used Smart Balance butter.