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Pre-heat the oven to 350 ºF (175 ºC) and line a 8x8 inch square pan with baking/greaseproof paper.
In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter. Once melted, set aside and allow to cool until warm.
In a stand mixer or using a hand mixer with the double beater attachment, whisk the eggs and sugar together until pale, fluffy and greatly increased in volume. I used a stand mixer on a medium-high setting for about 7 minutes.
Slowly add the melted chocolate + butter mixture to the eggs and sugar, whisking constantly. Stop whisking once the chocolate has been evenly incorporated.
Sift together the gluten free flour, xanthan gum and salt, and gently fold them into the brownie batter. Mix until only just incorporated and no flour clumps are present, but don't over-mix.
Transfer the brownie batter into into lined 8x8 inch inch baking pan and smooth out the top.
Bake in the pre-heated oven at 350 ºF (175 ºC) for 18 - 20 minutes until shiny and crackly on top and an inserted toothpick still comes out dirty.
Allow to cool and enjoy!
The gluten free brownies keep well in a closed container in a cool dry place for 3 - 4 days.