Gluten-Free Brownies

Line a 23 x 23 cm (9 x 9 inch) baking pan with parchment paper. If you don't have parchment paper, use aluminum foil. Grease it with butter or spray it with cooking spray. Set aside.

Preheat the oven to 180°C (350°F).

In a separate bowl, sift the cornstarch with the cocoa powder and set aside.

Place the butter in a small saucepan and melt it over a heat diffuser. Once the butter is soft, add the chocolate, stirring to prevent it from burning. Use the lowest heat setting.

In a mixing bowl, combine the sugar and eggs, adding the eggs one at a time. Beat well after each addition until you achieve a light and frothy mixture.

Using a wooden spatula, stir the melted chocolate and butter mixture until smooth and velvety. Then, combine it with the egg and sugar mixture.

Gradually add the cornstarch and cocoa powder mixture, beating vigorously with a mixer for one minute. If you'd like, this is the time to add the chopped nuts.

Pour the batter into the prepared pan and bake for 25–30 minutes. Be careful not to overbake.

Remove from the oven and let the brownies cool completely before cutting them into squares.