Start by preheating your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan over low heat, combine the chopped unsweetened chocolate and the unsalted butter. Stir frequently until melted and smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the gluten free flour, coarse kosher salt, and baking powder. Set aside.
In a large mixing bowl, combine the granulated sugar and the eggs. Using a whisk, mix until well combined and slightly frothy.
Once the chocolate and butter mixture has cooled slightly, stir in the vanilla extract. Then, pour this mixture into the sugar and egg mixture. Stir until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the semi-sweet chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before slicing into squares.
