1 pound + 4 oz, 567 grams semisweet or bittersweet chocolate (60-75%)
8 Tablespoon, 113 grams unsalted butter
1 cup, 200 grams sugar
½ cup + 2 Tablespoon, 77 grams cornstarch
1 teaspoon kosher salt
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons pure mint extract
Line the bottom of an 8 or 9 inch (20 centimeter) square or round baking pan with parchment and grease the sides with butter or cooking spray.
Preheat your oven to 350 degrees F (175 C).
Combine the chocolate along with the butter in a stainless steel bowl and place it over a pan of simmering water on the stovetop.
Stir until melted.
Whisk together the sugar, salt, and cornstarch in a small bowl.
Beat the eggs along with the dry mixture in a large bowl until smooth.
Remove the chocolate mixture from the heat and stir in the extracts.
Fold the chocolate into the beaten egg mixture.
Pour the batter into the prepared pan and place it in the middle of the oven.
Bake until the surface just begins to crack and when you poke it with a toothpick it comes out with a few gooey crumbs on it, about 25-30 minutes.
Cool to room temperature and remove from the pan before cutting.
Serves 9-16 people depending on the cut.