Prepare yourself for the most decadent treat you’ve likely had in a while. I’ve been craving chocolate-based sweets for the past few weeks and when a friend asked me to bring something sweet for a movie night last week, I decided to pull out the big guns. I told her I’d bring something decadent, bordering on sinful, and these absolutely meet that criteria.
I first tasted them at a potluck lunch and asked for the recipe. Every time I make them – which isn’t too often, fortunately – someone else asks me for the recipe. I guarantee you’ll be asked if they make it out of your kitchen, which I suppose is unlikely, considering how addictive they are. Okay, enough praise – here’s the recipe.
3/4 cup softened butter
1/2 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 cup cocoa powder
2/3 cup butter
1/2 cup packed brown sugar
1/2 cup corn or maple syrup
2 tbsp whipping cream
1 cup chopped pecans, toasted
2 oz. semisweet chocolate, melted
Line 13×9-inch metal cake pan with parchment paper; set aside. In bowl, beat butter with sugar until fluffy. Sift flour and cocoa over top; stir until combined. Press into prepared pan. Bake in centre of 350F oven until firm, about 15 minutes. Let cool in pan on rack.
Filling: In saucepan, bring butter, sugar, syrup, and cream to a boil, stirring constantly. Boil, without stirring, until thickened, about 1 minute. Remove from heat; stir in pecans. Spread over crust.
Bake at 350F until bubbly and edges are light golden, about 20 minutes. Let cool in pan on rack. Drizzle with melted chocolate. Let stand until chocolate is set.
Recipe from Canadian Living.com