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Ingredientes
- 1 1/2 c. All-purpose flour
- 1/3 c. Icing sugar
- 1/4 c. Unsweetened cocoa pwdr
- 3/4 c. Unsalted butter, cool, cubed
- 1 tsp Vanilla
- 1 tsp Cool water TOPPING
- 3 ounce Unsweetened chocolate, minced
- 1/3 c. Unsalted butter
- 3/4 c. Packed brown sugar
- 1 x Egg
- 3/4 c. Corn syrup
- 1 tsp Vanilla
- 3 c. Pecan halves
Direcciones
- Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side. Lightly grease foil.
- In food processor or possibly bowl, combine flour, sugar and cocoa. Add in butter, vanilla and water; pulse or possibly cut in with pastry blender till fine crumbs form. With fingers, knead portions into balls of dough; pat into prepared pan. Bake in 350F 180C oven for 20 min.
- Topping: Meanwhile, in top of double boiler over warm (not boiling)
- water, heat chocolate with butter; remove from heat. Whisk in sugar, then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour over base, spreading proportionately.
- Bake for 20-25 min longer or possibly till filling is just set. Let cold completely in pan on rack. Chill till hard.
- With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into squares.
- [Squares can be covered and stored in refrigerator for up to 5 days or possibly frzn in airtight container for up to 1 month.]
