- 8 oz (227 g) bittersweet chocolate, chopped
- 2 oz (57 g) unsweetened chocolate, chopped
- 1 cup (250 mL) butter
- 2 cups (500 mL) granulated sugar
- 1 tbsp (15 mL) vanilla
- 4 eggs
- 1 cup (250 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
In saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.
Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Spread in greased or parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 35 to 40 minutes.
Let cool in pan on rack. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)