Cook Time: 50 min.
12 oz unsweetened chocolate squares
1 cup unsalted butter
1 1/2 cups granulated Splenda
4 lg eggs
4 lg egg yolks
1 tbsp vanilla
6 tbsp cocoa powder
Preheat oven to 350°F.
Melt chocolate and butter over VERY low heat.
Let cool for 10 minutes.
Beat eggs until light.
Gradually beat in Splenda until fluffy.
SLOWLY drizzle chocolate mixture into egg mixture, beating constantly. (Mixture will get VERY thick)
Beat in sifted cocoa until smooth.
Spread batter into a GREASED 12x16 jellyroll pan.
Bake for 50 minutes, or until top is puffed and cracked and tester comes out with MOIST crumbs attached.
Cool for 1 hour. Cut into 2-inch squares