Preheat Oven: Preheat the oven to 350° F. Take a metal baking pan,8x8 inch in size and line it with parchment paper ensuring that there is a 2-inch overhang on all sides.

Melt Chocolate and Butter: Place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water, stirring until melted and smooth. Alternatively, you can melt your chocolate by using the microwave at 50% power level while stirring every 20 seconds.

Beat Eggs and Sugar: In a large bowl beat eggs together with sugar for about two minutes until creamy white, thick and soft peaks appear by use of an electric hand mixer. Add vanilla into the beaten mixture after beating well add some salt. Stir in warm melted chocolate until it has been fully combined into the mixture to form a tightening thick glossy appearance.

Combine Dry Ingredients: In a separate small bowl sift together the cornstarch, cocoa powder and baking powder. Whisk to blend evenly then add to the chocolate mixture stirring until fully mix well.

Bake the Brownies: Spread the batter evenly in the prepared pan and smooth the top. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached and the top is shiny, crinkly and puffed. The brownies will sink as they cool. Transfer the pan to a wire rack and let the brownies cool completely before slicing. For even fudgier brownies let them set overnight in the fridge before cutting.