8 oz bittersweet chocolate (not unsweetened)
2 sticks (1 cup) unsalted butter
1 1/2 cups sugar
4 large eggs
3/4 cup all-purpose flour
1/3 tsp salt
hot shortbread base
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. Lift aluminum foil and fudge brownie bars out of pan and place on cutting surface. Cut into bars or squares. These cookies freeze well and keep several days wrapped or covered.
Adapted from Gourmet March 1999
