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Fudge Pecan Bars

Cuisine: Jewish
Courses: Dessert
Serves: 30 people

Recipe Ingredients

6 oz 170gSemisweet chocolate - see * Note
1 cup 198g / 7ozUnsalted butter
  = (or unsalted Passover margarine)
1 cup 198g / 7ozGranulated sugar
1/2 cup 80g / 2.8ozBrown sugar - (packed)
1 tablespoon 15mlPassover vanilla sugar - see * Note
1/8 teaspoon 0.6mlSalt
3   Eggs
3/4 cup 177mlMatzo cake meal
1/4 cup 59mlPotato starch
1 cup 237mlLightly-toasted whole pecans - divided
1/2 cup 55g / 1.9ozMelted semisweet chocolate chips - for garnish

Recipe Instructions

*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.

The Los Angeles Times, 03-28-2001


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