Instructions: Melt the bittersweet chocolate and butter in a double boiler on medium heat. Pour chocolate mixture into mixer with paddle attachment.

Add sugar, flour, and vanilla extract. Cream together on medium speed for 2 to 3 minutes or until well mixed, making sure to stop and scrape bottom and sides of bowl.

Add the eggs slowly, and mix on medium speed for 2 to 3 minutes. Add chips and mix on low for 1 minute.

Pour into an 8- by 12- by 2-inch pan, either lined with parchment paper or greased. Bake at 350 degrees for 20 minutes.

Rotate pan and bake for another 20 minutes or until done.

Cool before cutting. Serve with vanilla ice cream, raspberry puree, and chocolate sauce.

This recipe yields 4 servings.

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