Butter-fudge Fingers

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 2 ounces unsweetened chocolate squares, melted
• 1 cup sugar
• 2 large eggs
• 1/2 cup chopped pecans, toasted
• 1/4 cup butter, melted
• 2 cups confectioners' sugar
• 2 tablespoons heavy whipping cream
• 1 tablespoon vanilla extract
• 1 ounce semisweet chocolate, melted
• 1 tablespoon butter, melted

Recipe

• 1 chocolate layer: heat oven to 350 degrees.
• 2 line an 8 inch baking pan with foil.
• 3 grease foil.
• 4 whisk together flour, baking powder and salt in a medium bowl.
• 5 set both aside.
• 6 melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
• 7 transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
• 8 reduce speed to low; beat in flour mixture just until combined.
• 9 fold in pecans.
• 10 pour batter into prepared pan.
• 11 bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
• 12 cool completely on wire rack.
• 13 buttercream topping: beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
• 14 reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
• 15 chocolate drizzle: stir chocolate and butter together in small bowl until smooth.
• 16 cool slightly and transfer to a heavy duty plastic storage bag.
• 17 lift chocolate layer out of pan.
• 18 peel off foil.
• 19 transfer to a flat surface lined with waxed paper.
• 20 spread buttercream evenly over top of cookie.
• 21 snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
• 22 let stand until chocolate is set, 30 to 60 minutes.
• 23 cut into 3 1/2 x 1 inch bars.