Brownie Fingers

1 cup butter (no substitutes)
2 ounces semisweet chocolate
4 eggs
2 cups granulated sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder

powdered sugar
unsweetened cocoa powder

Heat oven to 350F. Line a 13x9x2 inch baking pan with foil, grease foil. Set aside.

Melt butter and chocolate in a large saucepan over LOW heat till smooth. Do NOT COOK, you are only melting the chocolate and butter together, this is very very important. Remove from heat.

Stir in eggs, granulated sugar, and vanilla. Stir in flour and the 3/4 cup cocoa powder. Spread batter in prepared pan.

Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Lift brownies from pan with foil.

Cut into bars, wiping knife between cuts.

Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder. Makes 64.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

* * * This is really good with coffee or hot tea. I have found most people, including myself, prefer the less-sweet verion dusted with powdered sugar and cocoa powder mixed, rather than pure powdered sugar.