1. Line an oiled 8 x 8 inch or 9 x 9 inch baking pan with parchment paper.  Lightly oil parchment paper.  Pour in mixture and level batter.
2. Melt chocolate, oil, and sugar in a sauce pan on med-low heat, stirring until combined.
3. Preheat oven to 350°F.
4. Transfer chocolate mixture to mixing bowl and allow to cool slightly.  Sift gluten-free flour, cocoa and baking powder into the mixture and mix. Add eggs and mix until well blended.
5. Bake in preheated oven for about 35 minutes. Test with a toothpick in center to check that it’s cooked through.
6. Let brownies cool for 5 minutes in pan. Using parchment paper lift from pan onto a cooling rack.  Allow to cool completely.
7. For cleaner slicing, freeze brownies for 20 minutes before cutting with a sharp knife.

Gluten-Free Brown Rice Flour Blend:  To make blend, combine 5 cups finely ground brown rice flour (or half brown rice and half white rice flour), 3 cups potato starch or corn starch, 1 cup sourghum flour (or more brown rice flour), 1 cup tapioca starch and 1 teaspoon xanthan gum or guar gum.  Whisk well and store in a sealed container.  Stir before using in recipe.