8 ounces bittersweet chocolate (not unsweetened) 2
sticks unsalted butter 1 1/2 cups sugar 4 large eggs 3/4 cup all-purpose flour 1/4
teaspoon salt Shortbread Base, hot* *See Post #815 for recipe. 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. Makes 24
bars.
