6 tablespoons unsalted butter
10 ounces bittersweet chocolate chips
2 large free-range eggs
1/3 cup turbinado sugar
1 teaspoon vanilla extract
½ cup tapioca starch
1/8 teaspoon salt

Preheat the oven to 335 degrees F. Line an 8-inch square pan with parchment paper.

Melt the butter and chocolate in a large glass or plastic bowl in the microwave for 1 ½ minutes, stirring at 30 second increments. Set aside.

In a separate bowl, lightly whisk the eggs, sugar and vanilla extract, just enough to mix them (no need to aerate the eggs).

Add the egg mixture to the chocolate mixture and whisk well. Sift in the tapioca starch and salt, and whisk well to incorporate the ingredients. Pour the batter (which should be pretty thick and sticky) in the prepared pan. Place on the middle oven rack and bake 20 to 23 minutes, or until set but not completely dry.

Let cool and enjoy.

Serves 6 to 8