top of page


(by Diana Dinerman)

4 oz. (1 stick) unsalted butter

4 oz. Bakers unsweetened chocolate

2 c. sugar

4 eggs

1 t. vanilla extract

1 c. all-purpose flour

1/4 t. salt

optional: 1/2 c. chopped nuts or 1 c. chocolate chips

Preheat oven to 350 F.

Melt butter and chocolate over very low heat in a small saucepan.

Transfer to a bowl.

Stir sugar into chocolate mixture.

Beat in eggs, one at a time.

Add vanilla.

Slowly stir in flour and salt until there are no streaks.

If using chocolate chips, stir them in.

Pour batter into a 13 x 9 x 2 pan, greased or lined with parchment paper.

If using nuts, scatter them on top.

Bake for 25 minutes.

Insert a toothpick, and when there’s a few moist crumbs on it, remove from oven.

Cool on a rack before serving (if you can wait that long).

(Read A Solo Act, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page