Highland Fudge Bars

Preheat oven to 350-----see instructions for baking times

1 cup softened butter (2 sticks)
1/2 cup powdered sugar (make sure there are no lumps)
1/4 tsp salt
2 cups unsifted flour

Cream butter, powdered sugar and salt. Add flour and mix well.
Pat it out into a 9 x 13 cake pan with your fingers.

Bake at 350 for 15 minutes to make it into shortbread crust. Remove from oven but don't turn oven off. While crust is baking in the oven, prepare the fudge topping:

4 beaten eggs (just whip with a fork)
1 cup melted butter, cooled to room temp (2 sticks)
1 cup white sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup flour(don't bother to sift)
2 1/2 cups semi-sweet chocolate chips (I use 1-1/2 C. Ghirardelli bittersweet chocolate chips and 1 C. Nestle's semisweet chips) - measure them BEFORE you melt them! If you don't want to mess with a chocolatey mess in a bowl, melt half the chips at a time on a paper plate (microwave carefully until JUST melted) before adding to the mixture.

Mix eggs with melted butter and white sugar. Add baking powder, salt and flour and mix thoroughly.

Melt the chocolate chips - when melted add them to the egg, sugar etc. mixture and mix well.

Pour this mixture over the crust you just baked and carefully spread it so all the crust is covered.

Bake it for another 25-30 minutes. Remove it from the oven. Cool for an hour and then sift 1/3 C. powdered sugar over the top of the chocolate.

Let them cool thoroughly and cut them into small brownie bars; these are RICH. You can refrigerate them, but cut them before you do. They get very solid when they're cold.