Fudge Pecan Bars Recipe - Cooking Index
Fudge Pecan Bars Recipe - Cooking Index
| 6 oz | Semisweet chocolate - see * Note | |
| 1 cup | Unsalted butter | |
| = (or unsalted Passover margarine) | ||
| 1 cup | Granulated sugar | |
| 1/2 cup | Brown sugar - (packed) | |
| 1 tablespoon | Passover vanilla sugar - see * Note | |
| 1/8 teaspoon | Salt | |
| 3 | Eggs | |
| 3/4 cup | Matzo cake meal | |
| 1/4 cup | Potato starch | |
| 1 cup | Lightly-toasted whole pecans - divided | |
| 1/2 cup | Melted semisweet chocolate chips - for garnish |
*Note: You can use semisweet chocolate bars or baking chips for this recipe and omit the nuts; the result is still moist, chewy, fudgey bars. Passover vanilla sugar is available at markets that specialize in Jewish or kosher products.
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.
Melt the chocolate and butter or margarine over low heat. Cool to room temperature. Stir in the sugar, brown sugar, vanilla sugar, salt, eggs, cake meal and potato starch. Fold in 3/4 cup of pecans.
Spoon the batter into the prepared pan. Bake until the top seems set and is beginning to take on a crackled appearance, 35 to 40 minutes. Do not overbake. The brownies should be set and seem dry to the touch-but there should not be a dry crust around the sides.
To garnish, drizzle the melted chocolate over the brownies. Coarsely chop the remaining pecans and scatter them over the top.
This recipe yields about 30 squares.
Each square: 175 calories; 19 mg sodium; 37 mg cholesterol; 11 grams fat; 5 grams saturated fat; 19 grams carbohydrates; 2 grams protein; 0.71 gram fiber.
Source:
The Los Angeles Times, 03-28-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.