(by Diana Dinerman)
4 oz. (1 stick) unsalted butter
4 oz. Bakers unsweetened chocolate
2 c. sugar
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.
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.)