Gluten-Free Katharine Hepburn Brownies

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Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 ounces of unsweetened chocolate (ensure it’s gluten-free)
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)
• Confectioner’s sugar for dusting (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Melt Butter and Chocolate:
   • In a medium-sized saucepan, melt the butter and unsweetened chocolate over low heat, stirring until smooth. Once melted, remove from heat and allow it to cool slightly.
3. Add Sugar and Mix:
   • Stir in the granulated sugar into the chocolate mixture and mix well.
4. Add Eggs and Vanilla:
   • Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
5. Add Flour and Salt:
   • Sift the gluten-free all-purpose flour and salt into the mixture. Gently fold it in until just combined. Be careful not to overmix.
6. Add Nuts (Optional):
   • If you’re adding walnuts, fold them into the batter at this point.
7. Transfer to Baking Pan:
   • Pour the brownie batter into the prepared baking pan, spreading it out evenly.
8. Bake:
   • Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out with a few moist crumbs. Be sure not to overbake; the goal is for the brownies to be fudgy.
9. Cool and Dust with Confectioner’s Sugar (Optional):
   • Allow the brownies to cool in the pan on a wire rack. Once cooled, you can dust the top with confectioner’s sugar for a decorative touch.
10. Cut and Serve:
    • Use the parchment paper overhangs to lift the brownies out of the pan. Place them on a cutting board, cut into squares, and serve.

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