Fudge pecan bars

Time Active work time: 20 minutes Total preparation time: 1 hour 15 minutes
Yields Makes about 30 squares
Fudge pecan bars

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.

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.

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