Preheat the oven to 180° Celsius

Place the 70% chocolate and butter into a bowl and place over a bain-marie

Once melted stir to combine

Remove from the heat and set aside to cool

Place the fructose, cornflour, baking powder, eggs and vanilla extract into a stand mixer bowl

Beat using the paddle attachment until light and fluffy

Stir in the cooled chocolate mixture until well combined

Fold in the salted chocolate and pour into a lined brownie tin

Bake for 35 minutes, remove from the oven and set aside to cool

Turn out onto a wire rack and leave to cool completely before cutting

Serve with a dollop of freshly whipped cream