Preheat oven to 350 F

Add water to the bottom portion of the double boiler, and bring it to a gentle simmer. Reduce heat to low.

If you are using a bar of chocolate instead of morsels, break it up into small pieces.

Add the butter and chocolate to the portion of the double boiler that sits over the water, or to the stainless steel bowl that sits over the pot of simmering water.

Gently melt the chocolate and the butter over the pot of simmer water, or in the double boiler, over low heat, while stirring constantly using a rubber spatula to prevent the chocolate from burning. Make sure to scrape the melted chocolate from the bottom of the bowl, and to continuously rotate it until fully melted. Once the chocolate and butter are fully melted, set them aside to cool.

Into a standup mixer bowl, or a medium bowl, add the granulated sugar, brown sugar, and one egg. Gently increase speed to high, and beat until fluffy. Add the remaining eggs one at a time, beating each egg into the sugar mixture until it becomes fluffy.

Add in the salt and vanilla extract, and beat gently.

Slowly, add in the chocolate butter mix, as you beat on a low speed. Gently increase the speed until the mixture is fully combined. Scrape the sides of the bowl and beat again if necessary.

Sift the cocoa powder, xanthan gum, and Chantal’s Gluten Free All Purpose Flour Blend into the mixture. Gently beat on medium to low speed until equally combined. Do not over beat. Scrape the sides and bottom of the bowl using the rubber spatula, and slightly beat the mixture one more time to fully combine everything. Do not over-beat.

Grease an 8”x8” glass baking pan with some butter.

Poor the brownie mixture into the prepared pan, and level using the rubber spatula. Give it a few taps on the counter to remove excess air bubbles.

Place on the middle rack of a 350 F preheated oven, and bake for 30 to 35 minutes, or until the sides and the top are fully set.

Remove from oven, and allow to cool completely before serving.