I got the recipe through my google reader and knew I had to make these last night-- I, too, needed a chocolate pick-me-up! I really appreciate having a tasty go-to sweet that doesn't use soft butter to cream-- softening butter can be so time consuming that, unless I plan ahead (and who can do that on a busy morning??), I can't make desserts during the week. Using melted butter is such a delicious enabler : ) I used almond extract for the "strong" flavor, and the bars are very tasty, but I'm not sure the almond adds much. Next time I might try something else. I like that the recipe uses brown sugar instead of white sugar-- does that add flavor and chewiness? Regardless, I love it. I've been lurking for some time but these were so good that they drove me to register and comment. I don't think they'll last long! Thanks for coming "out of the shadows" where you'd been lurking, Leanne- glad to have you here! Brown sugar is moister than white, and adds chewiness, as you suggested. It also adds wonderful caramelized flavor. PJH

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