In a small saucepan over low heat, heat 1 ⅓ cups chocolate chips, sugar, butter and water. Stir continuously until butter and chocolate are melted.
Remove from heat and pour chocolate mixture into a medium mixing bowl.
Whisk in eggs, one at a time, until combined.
Stir in vanilla extract.
Add gluten free flour and salt and stir well.
Stir in chopped pecans and remaining chocolate chips.
Transfer batter to prepared pan.
Bake for 33 to 35 minutes or until wooden pick inserted in center comes out slightly sticky.
Allow brownies to cool in pan on wire rack.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Use an 8” x 8” baking pan with straight sides, instead of rounded sides, to give the brownies a clean, crisp edge.
Allow the brownies to cool completely in the pan before serving. It’s difficult to cleanly cut warm brownies.