Bittersweet Chocolate Pecan Squares

  • 1 cup all-purpose flour
  • 1 stick unsalted butter (plus 2 tablespoons); cut-up and softened
  • 3 tablespoons brown sugar; firmly packed
  • 1½ teaspoons pure vanilla extract
  • ½ cup heavy cream
  • 3 ounces bittersweet or semisweet chocolate; cut-up
  • 1 egg
  • 1 teaspoon instant espresso powder
  • ⅓ cup granulated sugar
  • 1½ tablespoon cornstarch
  • 1 cup Pecan Valley Pecan Pieces
  • Powdered sugar
  1. Preheat oven to 375ºF.
  2. In a food processor, combine flour, 1 stick butter and brown sugar. Process until blended. Add vanilla and process until dough clings together in a ball. Press evenly into bottom of an ungreased 8-inch square baking pan. Refrigerate while preparing topping.
  3. In a medium saucepan, combine cream, chocolate and remaining 2 tablespoons butter. Heat over low heat, stirring occasionally, until chocolate melts and mixture is smooth.
  4. Remove from heat; let cool slightly.
  5. With wire whisk, beat in egg, espresso powder, granulated sugar and cornstarch until well blended. Stir in pecans. Pour chocolate mixture over chilled crust.
  6. Bake in a preheated oven for 20 to 25 minutes, or until set. Let cool in pan.
  7. Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.
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