Fudgy Flourless Brownies

8 tablespoons (1 stick) unsalted butter

¼ cup unsweetened natural cocoa powder

½ cup packed light brown sugar

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

¼ cup cornstarch

½ teaspoon salt

½ cup semisweet or bittersweet chocolate chips (may substitute chopped chocolate)

Preheat the oven to 350 degrees. Press a long piece of aluminum foil into an 8-inch-square pan to create a sling, leaving several inches of overhang on two opposite sides so you can use it to pull the baked-brownie slab out of the pan. Grease the foil with cooking oil spray.

Melt the butter in a medium saucepan over low heat. Stir in the cocoa powder until thoroughly smooth and well incorporated.

Remove the pan from the heat; stir in the brown sugar, granulated sugar and vanilla extract, until smooth. Break the eggs into the saucepan, stirring until well incorporated. Add the cornstarch and salt, stirring until smooth, then fold in the chocolate chips. Pour the batter into the prepared pan, spreading it evenly into the corners.

Bake (middle rack) for 25 to 30 minutes, until the edges of the brownies are firm, the top is shiny and the center is just set. Let cool (in the pan) on a wire rack for 1 hour.

The brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For long-term cold storage, wrap them in plastic wrap and freeze, for up to 6 months.

For easier slicing, you may then chill the brownie slab in the freezer for up to 1 hour. Use the foil sling to lift out the brownie slab before cutting.

Makes 16

NUTRITION Calories: 160; Total Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 40 mg; Sodium: 85 mg; Carbohydrates: 20 g; Dietary Fiber: 0 g; Sugars: 16 g; Protein: 1 g.

Adapted from "American Cookie," by Anne Byrn (Rodale Books, 2018).