- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2010
MethodIn bowl, cream butter with sugar. Stir in cooled chocolate and vanilla.
In separate bowl, whisk together flour, cocoa, cornstarch and salt; stir into butter mixture. Turn out onto lightly floured surface; knead until smooth, 5 to 10 turns.
Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until chilled, about 30 minutes. Score into 24 bars. Using fork or wooden skewer, prick each once or twice.
Bake in 325°F (160°C) oven until firm, about 40 minutes. Let cool in pan on rack for 5 minutes.
Topping: Using sharp knife and leaving in pan, cut through score lines; let cool completely. Drizzle with chocolate.
Nutritional facts Per bar: about
- Sodium 25 mg
- Protein 1 g
- Calories 113.0
- Total fat 7 g
- Potassium 32 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 7.0
- Vitamin A 5.0