Favorite Bittersweet Chocolate Bars

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3/4 cup plus 1 tablespoon cake flour

1/2 cup flour

1 cup plus 2 tablespoons unsweetened alkalized (Dutch process) cocoa powder, such as Droste brand

1/4 teaspoon baking powder

1/2 teaspoon salt, preferably ultra-fine sea salt

12 ounces (3 sticks) unsalted butter, melted and cooled to tepid

10 ounces bittersweet chocolate, melted and cooled to tepid (preferably with 56 to 64 percent cacao content)

2 ounces unsweetened chocolate, melted and cooled to tepid

6 large eggs

2 1/2 cups sugar

1/2 cup firmly packed light brown sugar (sifted to remove lumps, if necessary)

2 1/2 teaspoons vanilla extract

Confectioners' sugar, for dusting

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