- 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
- Preheat oven to 375ºF.
- 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.
- 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.
- Remove from heat; let cool slightly.
- With wire whisk, beat in egg, espresso powder, granulated sugar and cornstarch until well blended. Stir in pecans. Pour chocolate mixture over chilled crust.
- Bake in a preheated oven for 20 to 25 minutes, or until set. Let cool in pan.
- Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.
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