Preheat oven to 350°F

Melt chocolate and butter over VERY low heat. Then let cool for 10 minutes.

Beat eggs until light. Gradually beat in Splenda until fluffy.

LOWLY drizzle chocolate mixture into egg mixture, beating constantly.

Beat in sifted Cocoa until smooth.(Mixture will get VERY thick)

Spread batter into a GREASED 12x16 jelly roll 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.