1/2 cup (1 stick) butter
1/2 cup Dutch processed cocoa powder
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup Scharffen Berger 70% Cacao Bittersweet Chocolate Baking Chunks
Preheat oven to 350°F. Grease an 8x8x2-inch pan. Melt extra dark chocolate and butter in a double boiler over simmering water. When the chocolate and butter have melted completely, remove the mixture from the heat. Add the Dutch cocoa and stir until well-blended. Allow mixture to cool for 5 minutes.
Add the eggs, one at a time, and beat well after each addition. Add the sugar and mix well. Stir in the vanilla, flour, and salt. Do not overbeat. Fold in the baking chunks. Spread the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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