Chocolate Brownies (Gluten Free!)

Preheat oven to 350ºF.

In a medium mixing bowl, melt the butter in the microwave on 50% power for 1 minute. Stir until butter is melted or heat again for 15 seconds at 50% power. Add the chopped chocolate (not chips) and microwave again at 50% power for 1 minute. Stir until the chocolate and butter are well blended. If a few lumps of chocolate remain, heat another 15 seconds at 50% power. Allow the chocolate to sit for 1 minute, then whisk until smooth.

Add the sea salt and blend. Pour in the sugar and whisk until incorporated. Add the eggs, one at a time, blending well after each addition. In a small bowl combine the cocoa powder, cornstarch and almond flour. Sift the cocoa mixture over the batter. Whisk vigorously until the batter is smooth and no longer grainy, about 1 minute.

Fold in the nuts and chocolate chips. Pour the batter into an 8×8 inch baking pan lined with parchment paper or foil. If using foil, spray with nonstick cooking spray or lightly butter. Make sure the paper or foil goes up the sides of the pan to the top.

Bake at 350ºF for 28-30 minutes or until the center is set. Do not overbake. Cool completely in the pan before removing or cutting. Serve with ice cream if desired.

(Adapted from a recipe by David Lebovitz.)