• Preheat the oven to 325 F and coat the baking pan with softened butter and cocoa powder. For easy removal, you can also add a square of parchment paper to the bottom of the pan.

Melt butter

• In a medium bowl, melt butter and chocolate chips in the microwave. It can help to microwave the butter for about a minute first, then add the chips. Heat for 30 seconds at a time, and whisk after each interval. Continue until the chocolate chips are fully melted.

Prepare the batter

• Add the sugar to the melted butter and chocolate mixture and whisk continuously for 1-2 minutes. This will help add that crinkly crust.
• Whisk in the cocoa powder and vanilla extract. Mix until incorporated.
• Add the eggs and whisk well.
• ​Add the dry ingredients (cornstarch, baking powder, kosher salt, and fresh flour) and whisk just enough to incorporate.
• Scrape the brownie batter into a prepared pan and spread evenly.

Bake

• Bake for 30-35 minutes. I removed mine at 30 minutes and they were still quite soft in the middle, but they set up more as they cool. For a firmer center, feel free to bake for closer to 35 minutes or until a toothpick comes out clean from the center. The top should feel firm to the touch and they shouldn't jiggle if you gently shake the pan.

Chill and serve

• Allow the brownies to cool completely in the baking pan before removing them. Do not remove them while still warm or they will be too delicate and may crumble.
• Once cooled, remove from the pan (invert on a plate or cutting board) then use a sharp, clean knife to cut them into pieces. Serve and enjoy!