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