Kahlua Fudge Bites

Ingredients:

(2 cups) unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
(1-1/2 cups) unsalted butter; more for the pan
(1 cup) unsweetened natural cocoa powder
(not Dutch-processed)
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbs. coffee-flavored liqueur (I use Kahlúa) or
1-1/2 tsp. pure vanilla extract

For the glaze:
6 oz. bittersweet chocolate, finely chopped
3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup

Directions:

Position a rack in the middle of the oven and
heat to 325° F. Lightly grease the bottom and
sides of a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking
powder, and salt to blend. Melt the butter in
a large saucepan over medium heat, stirring
occasionally. Remove the pan from the heat
and whisk in the cocoa powder until smooth.
Whisk in the brown sugar until blended. Add
the eggs, one at a time, whisking until just
blended. Whisk in the coffee liquer along with
the last egg. Sprinkle the flour over the mixture
and stir with a rubber spatula until just blended.
Scrape the batter into the prepared pan and
spread it evenly. Bake until a toothpick inserted
in the center comes out with a few small, moist
clumps sticking to it, about 30 minutes. (Don't
over bake, or the squares won't be fudgy.) Trans-
fer the pan to a rack to let cool completely.

Make the chocolate glaze:

In a medium bow., melt the chocolate, butter and
corn syrup in a microwave or over barely simmering
water, whisking until smooth. Poor the glaze onto the
cooled, uncut fudge bars. Using an offset spatula,
spread the glaze evenly to cover completely. Refriger-
ate until the glaze is set, about 30 minutes. Cut into
1-inch squares.