BUTTER FUDGE FINGERS

Butter Fudge Fingers

2/3 cup butter (no substitutes)
4 (1 ounce) squares unsweetened chocolate
4 eggs
1 teaspoon salt
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans

In microwave or double boiler, melt butter and chocolate; cool for 10 minutes.

In mixing bowl, beat eggs and salt until foamy. Gradually add sugar; mix well. Stir in chocolate mixture.

Combine flour and baking powder; gradually add to chocolate mixture. Stir in pecans. Pour into greased 15 x 10-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool

Browned Butter Frosting
1/2 cup butter (no substitutes)
1/3 cup whipping cream
2 teaspoons vanilla extract
4 cups confectioners' sugar

Heat butter in saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; add cream and vanilla extract. Beat in sugar until smooth and thick. Frost bars.

Glaze
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter (no substitutes)

Melt chocolate and butter in microwave or double boiler; cool slightly. Drizzle over bars.

Yields about 5 dozen.