- 1 (8-oz.) package unsweetened chocolate baking squares, chopped
- 1 1/2 cups butter, cut up
- 4 cups sugar
- 2 cups all-purpose flour
- 6 large eggs
- 1 tablespoon plus 1/8 tsp. salt
- 1 tablespoon vanilla extract
- Edible gold leaf (optional)
How to Make It
Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted. Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended. Pour batter into pan.
Bake at 350° for 32 to 35 minutes or until set. Cool in pan 30 minutes. Freeze 2 hours; cut into squares or triangles. Press tops with gold leaf, if desired.
Make-Ahead Tip: Freeze up to 2 months. If using gold leaf, add it just before serving.