5 ounces (140 grams) semisween or bittersweet chocolate. chopped. 1/2 cups(1stick) (113 grams) unslated butter, cut into pieces. 2 tablespoons(15 grams) cocoa powder 1 cup (200 grams) granulated white sugar 1 teaspoon pure vanilla extract 3 large eggs 3/4 cup (95 grams) all-purpose flour 1/4 teaspoon salt 3/4 cup (1225 grams) semi-sweet chocolate chips (optional)
Preheat oven to 300Degrees F (177 C) and place the rack in the center of the oven. Buttern (or spray with a nonstick cooking spray) an 8 inch (20cm) square pan.
Melt the chocolate and butter in a large stainless stell bowl placed over a saucepan of simmering wate. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and chocolate chips (if using).
Pour into the prepared pan and bake for about 30mintes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.