• 1 tablespoon sugar, for the pan
• 10 ounces semisweet chocolate, chopped or chips
• 5 tablespoons unsalted butter, cut up (or substitute canola oil)
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup almond meal (aka almond flour)

Instructions:

1. Prep: Rub a little butter along the bottom and sides of an 8-inch square baking pan, as glue. Line the pan with parchment paper, leaving some overhang. Butter top side of the parchment paper across the bottom of the pan. Sprinkle with 1 tablespoon sugar and tap pan to spread sugar over the butter. Heat oven to 350.

2. Zap: Tumble chocolate and cut-up butter into a mixing bowl. Microwave to melt, about 2 minutes. Stir smooth.

3. Mix: Using a wooden spoon, stir in, one at a time, in order (to the chocolate and cut up butter mixture): eggs, vanilla, salt, sugar and almond meal. Stir until batter is thick and glossy, about 1 minute. Scrape batter into prepared pan.

4. Bake: Slide pan into the middle of the oven and bake until tops of brownies are glossy and puffed in the center and a toothpick poked in the center comes out speckled with crumbs (not slicked with batter), about 50 minutes.

5. Serve: Cool completely in pan (about 1 hour). Grasping the paper overhang, lift brownies out onto a cutting board. Slice into 16 squares. Enjoy … obviously.