Thin Chocolate Bars
2/3 cup all-purpose flour, spooned lightly into cup
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
2 (1 ounce) squares unsweetened chocolate
1/4 teaspoon dry instant coffee, optional
1 cup sugar
1/2 teaspoon vanilla
2 large eggs
1/2 cup chopped walnuts or pecans
Chocolate Glaze (see below)
Preheat oven to 350 degrees. Grease and flour 15 1/2 by 10 1/2 by 1 inch pan. Measure flour, baking powder and salt into a small bowl; mix with whisk or fork; set aside. Measure butter into 2 quart saucepan. Set over low heat; add chocolate and coffee crystals, if using. Stir until chocolate melts; remove from heat. Whisk in sugar, vanilla and eggs, 1 at a time. Stir in dry ingredients and nuts. Pour in a thin stream into prepared pan; spread evenly. Bake just until set, 12 to 15 minutes. Do not overbake. Set pan on rack while preparing Glaze. Pour Glaze over fudge bars while still warm; spread evenly. When glazed bars are cool, cut into desired size; freeze.
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter or margarine
3 tablespoons water or coffee
1 cup unsifted powdered sugar
In small saucepan, combine chocolate, butter and water. Stir over lowest heat with rubber spatula until smooth. Add sugar. Add a few drops of hot tap water if necessary to thin to honey consistency.
Makes 25 (2 to 3 inch) bars.