Recipe for 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.

    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.