- 8 ounces bittersweet chocolate (not unsweetened)
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups sugar
- 4 large eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- hotshortbread base
- Preheat oven to 350°F.
- Coarsely chop chocolate and in a small saucepan melt with butter over moderately low heat, stirring until smooth. Remove pan from heat and stir in sugar. Add eggs, beating with a fork until incorporated, and stir in flour and salt. Pour chocolate mixture over hot shortbread and spread evenly. Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.