This has been my family's favorite fail-proof brownies recipe for years... mouthwatering!
Adapted from Gourmet Magazine (circa 1986):
Preheat oven to: 350F
(grease and GF flour a 9 x 9" pan)
In a bowl beat until creamy:
3/4 cups soft butter or margerine
1 1/2 cups white sugar
1 teas vanilla
Add to above mixture and beat until fluffy:
2 large eggs (one at a time)
Sift into above mixture and stir gently until just combined:
3/4 c gluten-free baking flour (I prefer "Pamela's")
1/2 c dark unsweetened cocoa powder
dash of salt
Stir in (just a few strokes):
3/4 cup mini chocolate chips (most are GF but check ingredients)
3/4 cup chopped walnuts (optional)
Spread into greased/flour pan and bake 30 mins at 350F.
Cool, cut, and enjoy!