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14 oz. (1 3/4 cup) dark brown sugar
12 oz. unsweetened chocolate
9 oz. (1 1/8 cup) white bread flour
5 oz. (10 tbsp) unsalted butter
3 large eggs
1 vanilla bean
1/2 tsp salt

Preheat oven to 350 F. Thoroughly grease a 9" x 9" square pan and
set in the refrigerator. Break the chocolate into small pieces,
melt carefully in a double boiler, remove from heat, and set aside
to cool. Slit the vanilla bean lengthwise with a knife and scrape
the insides in a large bowl along with the sugar and the salt. Mix
well, breaking up lumps in the sugar. Cut the butter into small
squares. Mix it in to the sugar (a wooden spoon works great for
this) until thoroughly blended, minimizing air addition (i.e. do
not cream). Stir in the chocolate and mix until fully blended. Add
the eggs, one by one, stirring each until it is fully incorporated
before adding the next. Blend in the flour slowly - this will take
some effort: the mix should have the consistency of firm cookie
dough. Spread the mixture into the pan and smooth with a knife.
Bake at 350 F for 30 minutes. Cool completely and cut into squares
as large as you want when you are ready to serve.


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