INGREDIENTS
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2 sticks (1/2 pound) unsalted butter
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8 ounces bittersweet chocolate, cut into 1/4-inch pieces (I use Ghirardelli bars)
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4 large eggs
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1/2 teaspoon salt
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1 cup granulated sugar
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1 cup firmly packed dark brown sugar
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2 teaspoons vanilla extract
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1 cup all-purpose flour, spooned into measuring cup and leveled off with knife