Ingredients
2 sticks unsalted butter
8 oz bittersweet chocolate (LT 60% cocoa)
2 c sugar
1 tsp vanilla
5 eggs
1/3 c unsweetened Dutch-process cocoa
2/3 c flour
1/2 tsp salt
Preparation
Preheat oven to 350F. Place oven rack in middle. Butter and flour 13 x 9" pan.
Melt butter and chocolate in 3 qt heavy sauce pan over low heat, stirring until smooth.
Remove from heat and cool to lukewarm.
Whisk in sugar and vanilla.
Whisk in eggs one at a time until smooth and glossy.
In separate bowl, whisk together flour, cocoa, and salt. Then whisk into chocolate mixture to combine.
Spread in pan and bake 25 - 35 minutes until a pick in centre has crumbs. Cool completely in pan before cutting into squares.
