Makes 30 two-inch square brownies
250 grams bittersweet chocolate chips
3/4 cup (187 ml) canola oil
1 1/2 teaspoons (7.5 ml) pure vanilla extract
3 large (150 grams) eggs
1 1/4 cups (175 grams) granulated maple sugar
6 tablespoons (50 grams) Cassava flour
1/4 cup plus 2 tablespoons (37 grams) dark cocoa powder
3/4 teaspoon (3 grams) fleur de sel
Preheat the oven to 350ºF. Cut a piece of parchment paper large enough to cover the bottom and sides of an 9-inch by 13-inch by 1-inch rectangular baking pan (also called a 1/4 sheet pan). Grease one side of the parchment with a nonstick cooking spray (I use a spray grapeseed oil), and fit it (ungreased side down) into the pan.
Add the chocolate to a medium, microwave-safe bowl. Cook on high power in the microwave in 30 second intervals, stirring in between each cycle, until the chocolate is melted. Be careful not to burn the chocolate. Set aside to cool slightly.
Add the eggs and sugar to a clean, large bowl. Whisk until they become thick and pale yellow, 1 to 2 minutes. Whisk in the melted chocolate mixture. Add the oil and the vanilla extract; whisk to combine.
Sprinkle the flour, cocoa, and salt on top. Fold the mixture using a rubber spatula, just until there are no visible traces of flour.
Pour the batter into the prepared pan, spreading it evenly to the sides. You can give the pan a tap on the counter to help it settle, too. Bake for 40 to 45 minutes until the center is set and the edges gently pull slightly away from the sides of the pan. Let cool completely (at least two hours) before cutting into 30 two-inch squares.