Ingredients

• 10 ounces (300 grams) good dark chocolate (65 to 70 per cent cacao)
• 1 cup butter, at room temperature
• 1 ¾ cups granulated sugar
• 4 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2 teaspoons vanilla

Method

Melt chocolate in a small heavy pot over low heat, stirring occasionally. Cool and reserve.

Preheat the oven to 350 F.

Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, until incorporated. Sift together flour and salt, beat into egg mixture.

Stir in the cooled melted chocolate and vanilla.

Pour into a greased 13 x 9-inch (3.5 L) pan. Bake for 40 minutes, or until a skewer inserted near the side of the pan comes out clean. The centre should still be slightly moist. Cool in pan and cut into bars.

Optional Icing:

Melt white chocolate slowly over low heat until liquefied. Make a paper cone and spoon in white chocolate. Draw lines over squares in a zigzag.