*I love using a Ghirardelli baking bar for the chopped chocolate.
-This recipe can easily be doubled to fit a 9x13 inch pan. The bake time might increase by 3-5 minutes. It will make approximately 24 brownies. I used a metal pan for these brownies, not pyrex.
**1/2 c. of cake flour can be substituted for the all-purpose flour and cornstarch.