Parchment paper
Disposable 8*8 baking pan
Stand mixer with paddle attachments and bowl
Whisk
Small mixing bowl
Wooden spoon
Metal cooling rack
Small sauce pan to melt the butter
3/4 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup cocoa powder
1/2 cup gluten free all purpose
2/3 of a cup milk or dark chocolate chips

3/4 cup unsalted butter, melted 1 cup granulated sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 3 large eggs 1/2 cup cocoa powder 1/2 cup gluten free all purpose 2/3 of a cup milk or dark chocolate chips

Preheat the oven to 320 f or 160 c. Grease and line a disposable 8 inch square baking pan with parchment paper, ensuring two sides overhang. Melt butter in sauce pan over medium heat whisking constantly until melted. In a large mixing bowl, add the melted butter and sugars and gently whisk together. Add the vanilla extract and stir.
Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Add chocolate chips with a spoon so you don’t damage your mixer.
Pour the brownie batter in the prepared pan and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
Leave in pan and transfer to a wire rack to cool completely. These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares to serve.