Chocolate Chess Squares

We took a traditional recipe for lemon squares and another for chocolate chess pie, experimented a little, and voila! These will melt in your mouth and you won’t stop at one.

1 cup all-pupose flour
¼ cup powdered sugar
6 tablespoons butter, softened
2 ounces semi-sweet baking chocolate
½ cup butter
2 eggs at room temperature
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
2 tablespoons bourbon or rum
¼ teaspoon baking powder

Equipment: 8″ square baking pan
Food processor
Natural gas stovetop
Natural gas oven

Makes 16 squares.

Preheat oven to 350 degrees.

Butter the baking pan, line bottom and two opposite sides with a piece of parchment paper long enough to hang over the two sides, and butter the paper.

Place the flour and powdered sugar in the container of the food processor and pulse several times to mix. Add the softened butter and pulse 6 to 8 times or until the mixture is a moderately fine crumb. Empty the mixture into the baking pan and press down lightly. Bake for 15 to 20 minutes until the edges are lightly browned.

Place the half cup of butter and the chocolate in a small saucepan and melt, mixing regularly, over medium-low heat. When melted and well combined, remove from the heat.

In a mixing bowl lightly beat the eggs; add the cup of sugar and beat for a few seconds. Add the salt, vanilla, and bourbon or rum, and mix well. Add the chocolate mixture and stir until well combined. Mix in the baking powder just before pouring the chocolate mixture into the pan over the hot crust.

Bake for 25 minutes or until the filling is set. Cool on a wire rack to room temperature, at least two hours. Run a sharp knife along the two edges that are not lined with parchment; then grab the ends of the paper and carefully lift out of the pan. Cut into 16 squares.

If you’re going to serve these at a party, fancy them up with a little powdered sugar or a dollop of chocolate frosting piped from a bag.