1/2 cup firmly packed brown sugar
2 (1-ounce) squares semi-sweet baking chocolate, melted
1 teaspoon instant espresso powder*
1 1/4 cups all-purpose flour
3 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon shortening
Substitute an 8 or 9-inch square baking pan for the 9-inch tart pan. Line pan with aluminum foil, extending foil over edges. Bake for 23 to 25 minutes or until set. Cool 10 minutes. Lift bars out of pan using foil. Cut into bars; drizzle with glaze as directed.