Ingredients

• 6 Tbsp. butter
• 8 oz. bittersweet chocolate
• 2 large eggs, room temperature
• 2/3 cup sugar
• 2 tsp. vanilla extract
• 1 tbls. unsweetened cocoa powder
• 3 Tbsp. arrowroot powder***
• 1/2 tsp. salt
• 1/4 tsp. baking soda

Directions

1. Directions
   Preheat oven to 325F and prepare an 8x8 baking dish by greasing it with butter or oil.
   Add butter and chocolate  to a small saucepan set over low heat. Make sure you do not get the chocolate too hot or the cocoa butter will separate and it will ruin the brownies. (I have done this so many times) Stir until butter and chocolate have melted before removing from heat.
   Stir the eggs, sugar and vanilla together. Then add warm chocolate/butter mixture and stir until mixed well. Add flour, cocoa powder, salt and baking soda. Stir until it is all combined. You can add some extra chocolate chips to the batter and nuts if desired and sprinkle some on top. 
   Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 20-23 minutes, until center is set. If you overbake they are dry and crumbly. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.