½ c unsalted butter, plus more for pan
8 oz bittersweet chocolate
1-1/2 c sugar
4 eggs
1 t vanilla
¾ c flour
½ t salt
Preheat oven to 350 and butter an 8-inch square baking pan. Line with parchment, leaving a 1-inch overhang on two sides.
Chop butter and chocolate and put in large heatproof bowl over pan of simmering water. Stir until smooth, about 7 minutes. Remove from heat and let cool completely, about 15 minutes.
Stir sugar into cooled mix. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Pour batter into prepared pan and smooth top. Bake until toothpick comes out clean, abut 45 minutes. Cool in pan on wire rack, then run knife around edges and lift out using parchment.
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