Recipe can be doubled and baked in a 9 X 13-inch pan for 40-45 minutes
store at room temperature or freeze
may be made 3 days in advance or frozen
½ cup (1 stick) margarine or butter, plus extra for greasing pan
8 ounces bittersweet chocolate
1 ½ cups sugar
4 large eggs
1 teaspoon vanilla
¼ cup dark cocoa
½ teaspoon salt
½ cup potato starch
Preheat oven to 350°F. Grease the bottom and sides of an 8-inch square pan with margarine. Take a piece of aluminum foil larger than the pan and press into the bottom, corners and up the sides of the pan. Grease again. Set aside.
Place the margarine and chocolate into a medium heavy saucepan over low heat. Cook until melted, mixing often. Remove from heat. You can also heat in the microwave for 1 minute, stir, 45 seconds and stir and then 30 seconds, or more, as needed, until completely melted. Add the sugar and mix in. Add the eggs, one at a time, and mix well. Add the vanilla, cocoa and salt and mix. Finally, add the potato starch and mix. Scoop into the prepared pan and bake for 40 minutes. Let cool. Lift the foil and brownie out of the pan and cut into squares. Store in an airtight container at room temperature for up to five days or freeze for up to three months.