Heidi notes: I used 71% Valrhona chocolate. White whole wheat flour works great if you would like to substitute. I also added espresso powder, half of a large ripe banana, and about a cup of toasted walnuts (per Mollie's suggestions at the tail end of the recipe). I topped them with a sprinkling of walnuts before going in the oven as well.
Let soften: 1/2 lb. butter (don't melt it)
Melt: 5 oz. bittersweet chocolate. Let cool.
Cream the butter with 1 3/4 cups (packed) light brown sugar and 5 eggs. Add 1 1/2 tsp. pure vanilla extract. Beat in the melted, cooled chocolate and 1 cup flour.
Spread into a buttered 9x13" baking pan. Bake 20-30 minutes (hs note: mine took 30) at 350 degrees.
Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or none of the above.
Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.
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