A decadent, brownie-like bar with a crunchy, salty-sweet crust made from graham crackers and toasted pecans. The rich fudge layer is made with unsweetened chocolate and brown sugar for a deep flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust: | |
| 2/3 cup | Crudely crushed Graham Cracker crumbs |
| 1/2 cup | Pecans, lightly toasted |
| 2 tablespoons | Sugar |
| 3/4 stick (6 tbsp) | Melted Butter |
| 1/4 teaspoon | Salt |
| For the Fudge Layer: | |
| 4 ounces | Unsweetened Chocolate, chopped |
| 1 stick (½ cup) | Unsalted Butter, cut in pieces |
| 2 large | Eggs, lightly beaten |
| 2 cups | Firmly packed Light Brown Sugar |
| 1 cup | All-purpose Flour |
| 1/4 teaspoon | Vanilla |
| 1/4 teaspoon | Salt |
Instructions
For the Crust
- Preheat the oven to 350°F.
- In a medium bowl, combine all crust ingredients (graham cracker crumbs, toasted pecans, sugar, melted butter, and salt).
- Press the mixture firmly and evenly into the bottom of a 7x11 inch baking pan.
- Bake for 5 minutes. Let the crust cool while you prepare the filling.
For the Fudge Layer
- In a small saucepan or microwave-safe bowl, melt the chopped chocolate and butter together until smooth. Set aside to cool to room temperature.
- In a large bowl, beat the eggs, vanilla, salt, brown sugar, and flour with a mixer until smooth.
- Beat in the cooled chocolate and butter mixture until well combined.
- Spread the fudge layer evenly on top of the cooled crust.
- Bake in the middle of the oven for 30 to 35 minutes, or until the top is set and the layer begins to pull away from the sides of the pan.
- While the fudge is still hot, score and cut it into bars, wiping the knife clean after each cut.
- Let the bars cool completely in the pan on a wire rack before serving.
Note
Yields 24 bars. The bars will be somewhat soft and fudgy even after cooling.
