3/4 c Granulated sugar
1 1/4 c Unsalted butter (divided
Use)
4 lg Eggs (divided use)
4 oz Semisweet chocolate, melted
4 ts Pure vanilla extract
(divided use)
1/2 c Plus 2 TBs all-purpose flour
(divided use)
pn Salt
3/4 c Packed light brown sugar
3 c Pecan halves
4 oz Semisweet chocolate,
Chopped
Line a nine inch square pan with foil; butter foil. For chocolate
layer, beat granulated sugar and 1/2 cup butter at high speed on
mixer, until light, about 2 minutes. Add 2 large eggs; mix well. Mix
in 4 ounces melted chocolate and 2 Tsp vanilla. After stopping mixer
add 1/2 cup flour and salt; mix just until flour disappears. Place
mixture in prepared pan and put in freezer while preparing next
layer. (This keeps layers separate.) Preheat oven to 325 F. For pecan
layer, melt 1/4 cup butter in small pan. Add brown sugar; cook over
low heat until smooth. Stir in 2 TBs flour and cook 30 seconds. Set
aside to cool 10 to 15 minutes. Whisk 2 remaining eggs in small bowl.
Add 1 large spoonful of cooled brown sugar mixture; mix well. Whisk
constantly, add eggs to brown sugar mixture. Stir in pecans and
remaining 2 Tsp vanilla. Pour pecan layer over well-chilled chocolate
layer. Bake until toothpick inserted in center comes out clean, about
45 minutes. Cool completely. For glaze, melt chopped chocolate with
remaining 1/2 cup butter, whisk until smooth. Pour over cooled bars.
Tip pan to allow chocolate to cover bars. Refrigerate several hours
before cutting into squares for serving. Makes
50 squares.
Per square: Calories 140 Fat 11g Cholesterol 30 mg Sodium 10 mg
Percent calories from fat 71
Typos by Bobbie Beers
Yields
4 Servings