? 1/2 lb. semi-sweet chocolate, chopped
? 1/2 lb. butter
? 6 eggs
? 1 1/2 cups sugar
? 1 cup cocoa powder
Melt the chocolate and butter?in a double boiler. Stir until smooth, then allow to cool for 5 minutes. Beat the sugar and eggs together in a large mixing bowl. At low speed, add the chocolate-butter mixture and the cocoa powder to the mixing bowl incrementally, alternating between the two additions until fully incorporated. Pour batter into a 9 x 13 baking dish or brownie pan greased with cooking spray. Bake in an oven preheated to 320?F. Check for doneness after 30 minutes. When the tester comes out clean, remove pan from oven and cool completely before cutting and plating. (This may be baked a day ahead.) Individual portions may be warmed for about 30 seconds in the microwave before serving. Top with vanilla ice cream, fresh fruit or a simple sprinkle of powdered sugar.
NOTE: This dessert is an excellent gluten-free option.
(Makes 8?12 servings)