Rich Fudgy Brownies

Rich Fudgy Brownies 6 T. butter 3/4 c. granulated sugar 8 oz. semisweet chocolate, chopped (Ghirardelli bars work well of E. Guittard disks) 2 eggs, room temperature 1 tsp. vanilla extract 1 T. unsweetened cocoa powder 3 T. cornstarch 1/4 tsp. salt Preheat oven to 350 degrees. Line an 8x8 pan with nonstick foil. In a small saucepan set over low heat, melt the butter, then add the sugar. Add the chopped chocolate and stir until smooth. Remove from the heat and add the eggs, one at a time. Add vanilla extract. Using a mesh sieve, sift the cocoa powder and cornstarch into the saucepan. Then add the salt. Stir together and beat the batter vigorously for 1-2 minutes in a mixer. Batter should be smooth and shiny. Pour into the pan and bake for 20-25 minutes or until the brownies are set in the center. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.