2 (1 oz. ea.) squares unsweetened chocolate
1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs, beaten
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts
2 tablespoons Kahlua Vanilla Rum (optional)
pinch of Jamaican allspice (optional)

Note: If no rum is available, use 1 1/2 teaspoons vanilla extract. Dark rum may also be used (most of the alcohol will evaporate during cooking, leaving only a trace).

Variations: Macadamia nuts, thinly sliced almonds, pistachio, walnuts, or pecans may all be used for variations. Sometimes we add 1/4 cup semi-sweet chocolate chips or a few tablespoons of strong espresso to the batter.

Preheat oven to 350°F degrees. Butter or spray (with non-stick spray) an 8 inch square pan.

In a large bowl, melt the chocolate and butter together in the microwave or over a pan of hot water. Stir in the remaining ingredients, mixing thoroughly.

Transfer batter to baking pan and smooth over the top. Bake 30 minutes or until the top has a dull sheen. Cool for 5 minutes, then cut into bars. Roll in confectioners sugar, if desired.

Submitted by: CM