In a large saucepan over medium-low heat, melt butter or coconut oil.

As soon as it is melted, add oil and cocoa powder and whisk until smooth.

Add sugar and stir until fully combined. Remove from heat.

Add eggs and beat with a spoon until smooth and eggs are fully combined with the cocoa/sugar.

Add vanilla.

Add gluten free flour and salt and stir until smooth.

Spread into a greased square cake pan. Sprinkle with sea salt if you want.

Bake at 325 for 20-25 minutes, until a toothpick inserted in center comes out with very fudgy crumbs. Mine were done right at 20.

Be careful not to overbake! You should take the brownies out of the oven just before they seem to be done, they will cook a little more as they cool.