flaked sea salt or Fleur de seloptional for garnish
Instructions
Preheat oven to 350 degrees Fahrenheit. Line an 8x8 square pan with foil and spray lightly with baking spray; set aside.
In a small saucepan set over low heat, melt the butter. Using a spoon or spatula, stir in the sugar until incorporated. Add the chopped chocolate, stirring until smooth. Remove from heat and add the eggs, one at a time. Add the vanilla extract and stir until incorporated.
While mixing, slowly add the cocoa powder, cornstarch and salt. Using the spoon or spatula, beat the batter vigorously until smooth and shiny, about 1 to 2 minutes. (Make sure the batter is smooth and shiny before pouring into the pan.)
Pour the batter into the prepared pan and bake for 28 to 30 minutes or until the brownies are set in the center. Remove from the oven and let cool in the pan for at least one hour.
Notes
Storing: Flourless chocolate brownies will stay fresh outside of the fridge for 3-4 days in an airtight container. Storing them in the fridge will extend the freshness for up to 1 week, but they may be a bit chewier in texture. Freezing: To freeze any leftover brownies without flour, place them on a parchment-lined baking sheet after they are completely cooled. Freeze overnight until solid, then transfer them to an airtight container or freezer-safe bag for 3-4 months. Thaw on the countertop before serving.