Gluten-free Brownies

I make these brownies with butter or with oil depending on my eaters' needs.  If I make the brownies with oil, I use canola and add 1/2 teaspoon salt. If you use unsalted butter, add the salt in as well. If I don't have enough butter I use half butter and half oil. Sometimes I cut the butter back by 1/4 to 1/2 cup and add 1 cup melted chocolate chips to make the brownies richer. If I need to be very careful about milk, I skip the chocolate chips all together, or buy chips without any milk products. Mostly I just worry about not overcooking the brownies.

1 cup butter melted, or 1 cup oil, or half a cup of each
2 cups sugar
7 tablespoons cocoa powder
4 eggs
2 teaspoons vanilla
1 cup gluten-free flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum (optional)
1  to 1 1/2 cups chocolate chips to sprinkle on the top before baking (optional)

Preheat the oven to 350 degrees and butter or spray a 9x13 inch glass baking dish.
In a large bowl whisk the butter or oil, sugar, cocoa, and melted chocolate chips. Whisk in the eggs.  Add the vanilla.  Mix in the flour, xanthan gum (if you want them to hold together a little better - it is really fine without it as well), baking powder and salt if you are adding it.
Pour into baking dish and sprinkle chocolate chips on top.  Bake for 20 to 25 minutes.  

Add ins: candied orange peel or a drop of peppermint oil